AIP Friendly Rosemary, Garlic & Lemongrass Chicken Soup
This soup is deeply warming and layered with flavor ā lemongrass and fresh ginger bring a bright, aromatic lift, while rosemary and turmeric add earthy depth that makes every spoonful feel intentional and nourishing. Bone-in, skin-on chicken thighs are seared first to build a golden, savory base before simmering low and slow in rich bone broth, so the meat turns fall-apart tender and the broth becomes something truly special. Hearty carrots and parsnips round out the bowl with natural sweetness, and a handful of baby spinach stirred in at the end keeps things fresh and vibrant. Every ingredient here is clean and whole ā no grains, no nightshades, no legumes ā making this a genuinely satisfying option for anyone navigating the stricter side of elimination-style eating. The apple cider vinegar adds a subtle brightness that ties the whole pot together without relying on anything off-protocol. A squeeze of fresh lemon and a scatter of parsley at the end are optional but highly recommended for that final pop of freshness. This makes four generous servings, so it's just as good reheated the next day when the flavors have had even more time to meld.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the soup
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tbsp coconut oil
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, diced
- 6 cloves garlic, thinly sliced
- 2 stalks lemongrass, outer layers removed, bottom 6 inches bruised and cut into 3-inch pieces
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 2 sprigs fresh rosemary
- 3 medium carrots, peeled and sliced into Ā½-inch rounds
- 2 medium parsnips, peeled and cut into Ā½-inch pieces
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 2 cups baby spinach
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5ā6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic, lemongrass, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!