Coconut Chicken & Carrot Soup
A creamy, comforting soup with shredded chicken and sweet carrots, enriched with unsweetened coconut milk for a rich, Whole30-approved finish. This american-inspired whole30 ready in about 50 minutes pairs boneless and skinless chicken thighs, avocado oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs, boneless and skinless chicken thighs
- 2 tbsp avocado oil
- 1 large, diced onion
- 3, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 cup, unsweetened coconut milk
- 4 cups chicken broth
- 1 tsp dried thyme
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Add chicken thighs and cook for 5 minutes per side until golden brown. Remove and set aside.
- Step 2: Add remaining 1 tbsp avocado oil to the pot, then add diced onion, carrots, and celery. Sauté for 7 minutes until vegetables soften and onions turn translucent.
- Step 3: Add minced garlic and cook for 1 minute until fragrant.
- Step 4: Pour in chicken broth, add cooked chicken (with juices), and thyme. Simmer for 20 minutes until chicken is cooked through and carrots are tender.
- Step 5: Remove chicken, shred with two forks, and return to pot. Stir in coconut milk and simmer for 5 minutes without boiling.
- Step 6: Season with salt and pepper to taste and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Chicken & Carrot Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Chicken & Carrot Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Coconut Chicken & Carrot Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Chicken & Carrot Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Chicken & Carrot Soup?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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