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Coconut Chicken Lime Soup in bowl with cilantro

HEALING AIP CHICKEN SOUP

5 from 1 vote
Prep Time: 45 minutes
Cook Time: 7 minutes
Total Time: 52 minutes
Prep Time: 45 minutes
Cook Time: 7 minutes
Total Time: 52 minutes
Servings: 4 people
Calories: 514kcal
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Fresh, salty, and loaded with lime! Garlic-ginger infused broth, shredded chicken thighs, fresh herbs, and coconut milk come together in the slow cooker or in an oven-safe Dutch oven.

Ingredients

Soup Ingredients:

  • 6 boneless skinless chicken thighs
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil or avocado oil
  • 1 onion diced
  • 3 stalks celery diced
  • 4 garlic cloves chopped
  • 2 teaspoons fresh ginger minced
  • 1 14- ounce can full-fat coconut milk additive free
  • 4 limes remove zest from 1 lime and then extract juice (about ¼ cup)
  • ¼ cup cilantro/mint/thai basil for garnish chiffonade

Instructions

  • Cook the Chicken.
    6 boneless skinless chicken thighs, 1 teaspoon sea salt, 1 tablespoon olive oil or avocado oil
  • Slow Cooker Method: Season chicken thighs with salt and place in slow cooker with the oil. Set to “Bake” mode for 400F for 45 minutes.
    Oven Method: Use an oven-safe pan or Dutch oven at 400F, spread oil and place seasoned chicken thighs in pan. Bake for 45 minutes or until an internal temperature registers 165℉.
  • Meanwhile, prepare the vegetables. Chop the vegetables (onion, celery, and garlic) and transfer them to a large prep bowl as you work to give yourself plenty of room on the cutting board. If you own a microplane, mince the ginger directly over the bowl to capture as much ginger juice as possible (as opposed to just chopping it).
    1 onion, 3 stalks celery, 2 teaspoons fresh ginger, 4 garlic cloves
  • Sweat vegetables and make broth. Use tongs to transfer the cooked chicken to a plate. Allow to rest for 10 minutes so you don't burn your hands and so the chicken can reabsorb surface juices. Combine the vegetables (onion, celery, garlic, and ginger) to the hot slow cooker or Dutch oven. Sauté on high heat for 7 minutes. Stir then add 2 cups of water. Return the shredded chicken (discarding the bones) to the pot.
    1 14- ounce can full-fat coconut milk, 4 limes, ¼ cup cilantro/mint/thai basil for garnish
  • Finish the soup. Bring to a simmer then add coconut milk, lime zest, and lime juice. Allow the soup to warm then serve along with salt to taste. Top with fresh cilantro, mint, or Thai basil for Asian flavors or try adding avocado or red onion for Southwest.

Notes

Freezer Instructions:
FREEZE TOGETHER:
  • 6 boneless skinless chicken thighs
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil or avocado oil
  • 1 onion diced
  • 3 stalks celery diced
  • 4 garlic cloves chopped
  • 2 teaspoons fresh ginger minced
  • 1 14-ounce can full-fat coconut milk (additive free)
  • 4 limes (zest of 1 lime plus ¼ juice)
INSTANT POT: From frozen, add 2 cups water then high pressure for 13 minutes + 10 minutes natural release.
SLOW COOKER: Thaw first, and then cook 6 hours on high.
FINAL STEP: Shred the meat and serve with cassava pasta, baked sweet potato, cauliflower or broccoli rice, zucchini noodles, etc.
If you regularly make batches of smoked chicken thighs, you can simply shred that for a smoky version of this soup.

Nutrition

Serving: 1bowl | Calories: 514kcal | Carbohydrates: 17g | Protein: 36g | Fat: 36g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 754mg | Potassium: 833mg | Fiber: 5g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 4mg