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Coconut Lime Chicken Soup


1 hour

6 servings


When I made this the other day, I put a whole chicken in the crock pot and removed the chicken for this recipe. Then, I de-boned the chicken and returned the bones to the crock pot and made a bone broth. I used the broth for the rest of the recipe. You need about two pounds of chicken for this soup. Phase One-Repair

Coconut Lime Chicken Soup


  • 1 whole free range chicken, or two breast and two skinless boneless thighs (2 lbs total)

  • 2 tablespoon(s) organic coconut oil

  • 1 rutabaga, rinsed

  • 4 large carrots, peeled

  • 1 head broccoli

  • 1 1/2 cans full fat organic coconut milk

  • 4 cup(s) organic chicken broth/stock, yeast and sugar free

  • 1/3 cup(s) lime juice

  • 1 teaspoon(s) curry powder (no cayenne)

  • 1/2 teaspoon(s) cinnamon powder

  • 1/2 teaspoon(s) fresh grated ginger, or ginger powder

  • 1 dash(es) sea salt and pepper to taste


1. Hint: Use pre-cooked chicken, either a Roasted Chicken  or the crock pot chicken mentioned above, or cook it here now.

2. Cooking the chicken: In a large stainless steel skillet on medium heat, melt the coconut oil. Add the chicken and cook covered for 10 minutes. Flip the chicken and cook another 10 minutes, or until no longer pink in the center. When the chicken has cooled a bit, cut into bite sized pieces.

3.  Wash the veggies and shred them in a food processor.

4. In a large Dutch oven, or soup pot on high heat, add the veggies, lime juice, broth, coconut milk, spices, and chicken. Bring to a boil, then lower heat and cook covered for 15-20 minutes. Taste the soup and add more spices to taste. Use the cayenne free curry powder recipe (coming soon).

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