Whole30 Chicken Coconut Soup
Dive into the bold flavors and nourishing comfort of Whole30 Chicken Coconut Soup, a dairy-free, gluten-free recipe that’s perfect for clean eating and packed with vibrant, wholesome ingredients. Tender shredded chicken simmers alongside aromatics like garlic, ginger, and onion, while creamy coconut milk and tangy lime juice create a rich, tropical broth. Fresh vegetables such as bell peppers, carrots, and celery add texture and nutrients, while a touch of fish sauce infuses a subtle umami kick. Finished with a sprinkle of cilantro and green onions, this soup is a flavorful, Whole30-compliant meal that’s ready in just an hour. Perfect for a cozy lunch or dinner, it’s a simple yet satisfying way to stay on track with your health goals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, chopped
Instructions
Start by preparing your ingredients: dice the onion, slice the carrots and celery, mince the garlic, grate the ginger, and dice the red bell pepper.
In a large stockpot or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes until the onions become translucent and the vegetables start to soften.
Stir in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant.
Add the diced red bell pepper to the pot and cook for another 2 minutes.
Pour the chicken broth into the pot and bring the mixture to a boil.
Once boiling, lower the heat to a simmer. Add the chicken breasts into the broth and cover the pot. Allow to simmer for about 20 minutes or until the chicken is cooked through.
Remove the cooked chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot. Stir in the coconut milk, fresh lime juice, and fish sauce.
Season the soup with sea salt and black pepper. Taste and adjust seasoning as needed.
Let the soup simmer for another 5 to 10 minutes, allowing all the flavors to meld together.
Before serving, stir in the chopped cilantro and green onions.
Ladle the soup into bowls and enjoy while warm.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6376 mg | 277% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 36.6 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 396 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4471 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
