Whole30 Chicken Coconut Soup

Warm, comforting, and packed with bold flavors, this Whole30 Chicken Coconut Soup is the ultimate nourishing meal for any day of the week. Crafted with tender, shredded chicken simmered in creamy coconut milk and fragrant spices like ginger and garlic, this soup is a hearty, Whole30-compliant dish that’s both satisfying and wholesome. Brightened with fresh lime juice and garnished with cilantro and green onions, every spoonful bursts with vibrant, zesty goodness. Gluten-free, dairy-free, and paleo-friendly, this recipe comes together in under an hour, making it perfect for busy weeknight dinners or meal prep. Whether you're following the Whole30 plan or just looking for a nutrient-rich, one-pot meal, this flavorful chicken coconut soup is sure to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large stockpot or Dutch oven, heat the coconut oil over medium heat.

Step 3

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.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1 to 2 minutes until fragrant.

Step 5

Add the diced red bell pepper to the pot and cook for another 2 minutes.

Step 6

Pour the chicken broth into the pot and bring the mixture to a boil.

Step 7

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.

Step 8

Remove the cooked chicken from the pot and shred it using two forks.

Step 9

Return the shredded chicken to the pot. Stir in the coconut milk, fresh lime juice, and fish sauce.

Step 10

Season the soup with sea salt and black pepper. Taste and adjust seasoning as needed.

Step 11

Let the soup simmer for another 5 to 10 minutes, allowing all the flavors to meld together.

Step 12

Before serving, stir in the chopped cilantro and green onions.

Step 13

Ladle the soup into bowls and enjoy while warm.

Nutrition Facts

Serving size	(2468.5g)

Amount per serving	% Daily Value*
Calories	2095.8

Total Fat 128.7g	0%
Saturated Fat 102.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 6375.8mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 36.6g
Protein 171.4g	0%

Vitamin D 4.5IU	0%
Calcium 396.2mg	0%
Iron 23.4mg	0%
Potassium 4470.8mg	0%

*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.

Source of Calories

Fat: 54.0%

Protein: 31.9%

Carbs: 14.1%