If you’re feeling run down, fighting off something, or just want a cozy reset meal — this is the soup.
This Healing Chicken Soup is packed with anti-inflammatory ingredients like fresh ginger, turmeric, bone broth, sweet potatoes, and kale. It’s comforting but nutrient-dense. Creamy from coconut milk without being heavy. And it reheats beautifully for leftovers (which honestly makes it even better).
This is my go-to when someone in our house is sniffling, recovering, or just needs something grounding and nourishing.
Why You’ll Love This Soup
- Immune-supporting ingredients
- High in protein
- Naturally dairy-free (if using olive oil instead of butter)
- Comforting but not heavy
- Great for meal prep
- Freezer friendly
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 medium sweet potatoes (about 1 pound), cut into 1-inch cubes
- 2 pounds boneless, skinless chicken breast
- 5 cups chicken broth or bone broth
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 teaspoons ground turmeric
- 1 cup full-fat coconut milk
- 1 head lacinato kale, stems removed and roughly chopped
- 2 tablespoons fresh lemon juice
Serves: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
How to Make Healing Chicken Soup
1. Brown the Chicken
Heat butter or olive oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook 3–5 minutes per side until lightly browned. Remove and set aside.
2. Build the Flavor
In the same pot, add onion and celery. Cook 5–7 minutes until softened and translucent. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Simmer
Return chicken to the pot. Add sweet potatoes, broth, thyme, salt, pepper, bay leaf, and turmeric. Stir well.
Cover and simmer on medium-low for 30–40 minutes, until chicken shreds easily.
4. Shred the Chicken
Remove chicken and shred with two forks (or use a stand mixer with paddle attachment — life hack). Return shredded chicken to the pot.
5. Finish the Soup
Stir in coconut milk and kale. Cook 2–3 minutes until kale wilts.
Add lemon juice, taste, and adjust seasoning if needed.
Serve warm and cozy.
Instant Pot Method
- Reduce broth to 4 cups.
- Complete browning and sauté steps using “Sauté” mode.
- Add remaining ingredients except coconut milk, kale, and lemon juice.
- Cook on Manual (High Pressure) for 15 minutes.
- Quick release or natural release.
- Switch back to Sauté, shred chicken, then stir in coconut milk, kale, and lemon juice.
Slow Cooker Method
- Complete browning and sauté steps on stovetop first.
- Transfer everything (except coconut milk, kale, and lemon juice) to slow cooker.
- Cook on High for 4 hours or Low for 6–8 hours.
- Shred chicken, then stir in coconut milk, kale, and lemon juice before serving.
Nutrition (Per Serving)
Calories: 402
Protein: 40g
Carbohydrates: 23g
Fat: 17g
Fiber: 4g
Tips
- Use bone broth for extra protein and minerals.
- Swap kale for spinach if that’s what you have.
- Add white rice if you want it heartier.
- Freeze without the kale for best texture.
This is one of those soups that feels like medicine — but tastes like comfort.
If you make it, let me know. It’s one of my forever staples.
Be sure to follow along on Instagram for more, and check out my free 10 minute meal guide here.
