Chicken, Carrot and Ginger Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 Servings


  • 4 tablespoons coconut oil divided
  • 1 pound boneless skinless chicken thighs
  • sea salt and freshly ground black pepper to taste
  • 4 cloves garlic minced
  • 1 medium sweet onion diced
  • 3 large carrots peeled and chopped
  • 4 cups low sodium chicken broth or use bone broth
  • 2 cups water
  • 6 cups chopped kale
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 inch piece fresh ginger peeled and whole
  • 2 large bay leaves


  • Heat a large Dutch oven over medium-high heat and add two tablespoons of coconut oil.
  • Season chicken thighs liberally with salt and pepper, and add to the skillet. Brown chicken 4-5 minutes each side, until thighs are cooked through. Remove from pan and set aside.
  • Add remaining two tablespoons of coconut oil to the pan. Add garlic, onion, and carrots and sauté 10 minutes, stirring occasionally, until vegetables begin to soften.
  • Add chicken broth, water, kale, fresh rosemary, thyme, and ginger. Bring to a boil and then reduce heat to medium-low and simmer 45 minutes, until fragrant and thicker.
  • Meanwhile, shred chicken with two forks and add back to the soup during the last few minutes of cooking time. Discard ginger and bay leaves before serving soup in bowls.
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