chicken soup

Curried Carrot Celery and Coconut Chicken Soup

That’s a happy mouthful of healthy, right? And no one flavor overpowers this warming wintery day chicken soup. Add additional curry if you want to boost color and flavor. But as is, I thought that the soup was delightfully well balanced. Cilantro, avocado slices/chunks and a squeeze of lemon are optional. Personally, I loved these additions. Pass all as garnishes for family and friends to top off their bowls. Costco is my super easy, go-to source for roasted chicken. We’re winding down from overeating during the holidays. Otherwise, I’d add some crunchy bread to the menu.



  • 1 tbsp coconut oil
  • 1 yellow onion, chopped
  • 3 carrots, grated
  • 2 celery stalks, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp curry powder
  • 8 cups chicken broth
  • 3 cups diced roasted chicken
  • 1 bay leaf
  • 1 apple, chopped
  • 1 dash pepper
  • ½ tsp dried thyme
  • Zest of 1 lemon
  • 2 cups unsweetened coconut milk
  • Salt to taste

Additional garnishes/accompaniments

  • Fresh cilantro
  • Avocado
  • Chili peppers or chili flakes
  • Lemons/lemon juice


  1. In a large pot over medium heat, melt coconut oil.
  2. Add onion, carrot, and celery, cook, stirring occasionally for 5 minutes.
  3. Stir in garlic and curry powder and cook 2 additional minutes.
  4. Add chicken broth, chicken, bay leaf, apple, pepper, thyme,and lemon zest. Stir well.
  5. Bring to a simmer and cook for 40 minutes.
  6. Stir in coconut milk and salt, if desired.
  7. Remove bay leaf and serve with passed garnishes.

Serves 8

chicken soup

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