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Healthy chicken soup with ginger and carrots on farmhouse table

Healthy Chicken Soup (with Bone Broth and Coconut Milk)

This Healthy Chicken Soup with bone broth and coconut milk is creamy, nourishing, and full of flavor. Made with chicken, rice, turmeric, ginger, and lime, it’s a comforting bowl that supports digestion and immunity while still being light and delicious.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 6 hours
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Slow cooker or
  • 1 large stock pot

Ingredients
  

  • 2 pounds chicken thighs or breasts
  • 2 tbs coconut oil
  • 1/2 medium yellow or red onion, diced
  • 4 large carrots, diced
  • 2 stalks celery, diced or 1/2 tsp celery seed
  • 3 cloves garlic, minced or 1 tsp garlic powder
  • 1 inch knob fresh ginger, grated or 1/4 tsp dried, ground ginger
  • 1 tsp turmeric
  • 5 cups bone broth (see note 1)
  • 1/2 cup canned coconut milk
  • 1/2 lime, juiced
  • Salt and pepper. to taste
  • 1 1/2 cups Jasmine rice, cooked with bone broth according to package directions (see note 2)

Instructions
 

  • If cooking on the stovetop: heat a large stockpot or Dutch oven over medium heat and add coconut oil. When coconut oil is melted, add the diced onion, carrots, and celery, and cook until they begin to soften, about 5-7 minutes, stirring frequently. Add minced garlic and ginger and cook until fragrant, about 1 minute.
  • When the vegetables are fork-tender, add the chicken, turmeric, salt, pepper, garlic powder, dried ginger, and celery seed (if not using fresh garlic, ginger, and celery). Pour the bone broth over the chicken, vegetables, and seasonings.
  • Cover the pot and increase the stove temperature to medium-high until the soup begins to boil. When it starts to boil, reduce the oven temperature to medium-low and let the soup simmer for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • If using a slow cooker: heat coconut oil in a medium-sized skillet over medium heat. Add the onions, carrots, and celery, and cook until they begin to soften, about 5-7 minutes, stirring frequently. Add minced garlic and ginger and cook until fragrant, about 1 minute.
  • Transfer the vegetables to the slow cooker and add the chicken, turmeric, salt, pepper, garlic powder, dried ginger, and celery seed (if not using fresh garlic, ginger, and celery). Pour the bone broth over the chicken, vegetables, and seasonings. Cook the soup on low for 6 hours or high for 3 hours.

After soup is cooked:

  • Remove the chicken from the soup and shred with two forks or chop with a knife. Return the chicken to the soup and stir in coconut milk and lime juice. Serve over warm jasmine rice and enjoy!

Notes

  1. Check out our post on How to Make Bone Broth for the best gut-healing base for your soup!
  2. I recommend adding the Jasmine rice to individual bowls instead of pouring it directly into the soup to prevent it from becoming mealy.
Keyword healthy chicken soup, healthy dinner ideas, healthy meal prep