Coconut Shredded Chicken Soup

A lovely warming winter soup that is filling enough for a lunch or dinner option
Prep Time 19 mins
Cook Time 25 mins
Course Main Course, Soup
Servings 4
Calories 390 kcal


  • 450 gms Chicken Thighs Boneless, skinless
  • 1/3 tsp Dried Thyme
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt Divided
  • 2 tsps Coconut Oil Divided
  • 1/2 Onion Chopped
  • 2 stalks Celery Chopped
  • 2 cloves Garlic Minced
  • 1 1/4 cups Chicken or Vegetable Stock Organic if possible
  • 1 1/4 cups Coconut Milk Full fat, from packet or can
  • 2 tbsps Lime Juice
  • 2 cups Rocket (arugula)
  • 1 Avocado Sliced


  • In a shallow dish, add the chicken breast and season with thyme, onion powder,
    half the sea salt and half the avocado oil.
  • In a dutch oven, over medium heat, add the remaining avocado oil along with
    the onion and celery and cook for 5 minutes. Add the garlic and cook for 1
    minute more. Add the chicken to the pot and brown on all sides, about 5 to 7
  • Add the broth and lower the heat to medium-low and let it simmer for about 10
    minutes. Remove the chicken and shred it using two forks. Return to the pot
    along with the coconut milk, lime juice and remaining sea salt and stir to
  • Divide the chicken into bowls and top with arugula and avocado. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add mushroom powder to season the chicken. Top with chili flakes for
more spice.
Additional Toppings: Serve with tortilla chips for dipping.