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Chicken Coconut Soup

  • Author: Shannon Doleac, MS, CSCS


  • 4 cups chicken stock
  • 2 Tbsp olive oil or coconut oil
  • 1 1/2 lbs of chicken tenders or breast cut into bite size pieces
  • 1 Tbsp dried thyme
  • 1 bay leaf
  • 4 large carrots, chopped
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 1 cup mushrooms, quartered
  • 2 cups arugula, chopped
  • 1 cup fresh basil, chopped (or leaves torn)
  • Zest from 1 lemon
  • 1 14 oz can coconut milk
  • Salt and pepper


  1. In a medium pot, bring chicken stock and 2 cups water just to a boil. Let simmer.
  2. In another soup pot, heat oil over medium-high heat. Add the chicken and cook until lightly browned (about 5 minutes).
  3. Stir in thyme and bay leaf. Then add onion, carrot, celery and mushrooms. Stir and season with salt and pepper. Cover the pot and cook 5 to 7 minutes until veggies are tender.
  4. Pour hot stock into the pot with chicken and veggies, stir and bring to a boil.
  5. Reduce heat slightly and add coconut milk. Simmer for 8 to 10 minutes.
  6. Remove from heat and stir in arugula, basil and lemon zest. Remove bay leaf and season with salt and pepper to taste. Serve and enjoy.