AIP Friendly Turmeric & Ginger Collard Greens Soup
This deeply nourishing soup is exactly the kind of bowl you want when your body needs real, restorative food — rich bone broth, tender shredded chicken thighs, silky sweet potato, and ribbons of collard greens all simmered together with fresh ginger and turmeric. The aromatics bloom in coconut oil before the broth even hits the pot, which means every spoonful carries that warm, golden depth you can actually smell from across the kitchen. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and soups can be surprisingly tricky — nightshades, seed-based spices, and legume thickeners sneak into a lot of recipes. This one sidesteps all of that naturally, leaning on whole-food ingredients that are straightforwardly compliant without any substitution gymnastics. A splash of apple cider vinegar at the finish brightens everything and keeps the flavors from feeling flat. It makes four generous servings, so it's practical for meal prep and only gets better as the greens continue to soften overnight. Finish each bowl with a squeeze of lemon and a handful of fresh parsley if you have them — small touches that make it feel like something you'd order at a restaurant rather than a therapeutic weeknight dinner.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 lb boneless, skinless chicken thighs
- 6 cups bone broth
- 1 bunch collard greens (about 10 oz), stems removed, leaves cut into 1-inch ribbons
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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