Immune Boosting Chicken Soup With Ginger + Coconut Milk

A comforting, immune boosting chicken soup recipe with a zingy twist of ginger is just what you need to get through flu season and satisfy your taste buds – especially as the weather starts to cool down.

This recipe combines the soothing qualities of homemade chicken soup with the powerful health benefits of ginger and creamy coconut milk, making it a delicious and nourishing meal for any day.

Whether you’re feeling under the weather or just craving a cozy bowl, this recipe has you covered with flavor and wellness in every spoonful.

Ginger’s Immune Boosting Power

Ginger isn’t just a spicy root that adds kick to your chicken soup recipe—it’s a natural powerhouse for your immune system.

Packed with antioxidants and anti-inflammatory compounds like gingerol, ginger helps reduce inflammation, fights off infections, and soothes digestive discomfort.

When you sip on this ginger-infused chicken soup, you’re not only enjoying a tasty meal but also giving your body a gentle immune boost.

Especially during cold and flu season, ginger’s warming properties can help clear nasal passages and promote circulation, making it a perfect ingredient to keep you feeling vibrant and healthy.

The Creamy Goodness of Coconut Milk

One of the secret ingredients that take this chicken soup recipe to the next level is coconut milk.

Beyond its rich, velvety texture that complements the zing of ginger, coconut milk is loaded with healthy fats, including medium-chain triglycerides (MCTs) that are easily digested and provide quick energy.

These fats also support brain health and help your body absorb fat-soluble vitamins.

Plus, coconut milk adds a subtle sweetness that balances the spice of ginger and the savory depth of chicken broth, making each spoonful luxuriously flavorful and nourishing.

The Recipe

TOTAL PREP + COOK TIME: 50 mins.

SERVING SIZE: serves 4

WHAT YOU’LL NEED

• 2 tsp. coconut oil
• 3 cloves garlic, minced
• 1 tbsp. fresh minced ginger
• 1 bunch green onions, diced
• ¼ cup finely diced fresh basil
• 1 tsp. ground turmeric
• ¼ tsp. red cayenne pepper
• 1 (15-oz.) can full fat coconut milk
• 1 (32-oz.) container bone broth
• 1 lb. boneless skinless chicken thighs
• 1/2 tsp. celtic salt, plus more to taste
• 2 medium sweet potatoes, spiralized
• 1 red bell pepper, chopped
• cilantro + fresh lime juice

HOW TO MAKE IT

1. Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, and basil. Sauté for about 5 minutes until the onions begin to turn translucent and slightly golden. 
2. Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
3. Add in coconut milk, bone broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
4. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. 
6. Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes. 
7. Taste and adjust seasoning as needed. Finish it off with cilantro and a squeeze of fresh lime juice.

The Vegan Twist

If you’re looking to make this recipe vegan or simply want to switch things up, replacing chicken with legumes like chickpeas or lentils is a fantastic option.

These plant-based proteins soak up the ginger and coconut milk flavors beautifully while adding fiber and essential nutrients.

Lentils, in particular, cook quickly and give the soup a hearty texture that satisfies just as well as chicken.

Simply ditch the chicken broth and use vegetable broth to keep the dish fully plant-based.

This swap keeps the soul-warming essence of the soup intact while making it accessible for everyone at your table.

My Favorite Remix: Red Lentils and Extra Ginger

My go-to remix of this chicken soup recipe is to skip the chicken altogether; replace the sweet potatoes with red lentils, and dial up the ginger to create a bold, vibrant red lentil soup.

The lentils thicken the broth naturally, making it creamy without any dairy, and the extra ginger adds a fiery punch that wakes up your senses.

This version is perfect for those days when you want something light but packed with flavor and immune-boosting benefits. It’s a simple twist that transforms the classic into a powerhouse vegan meal that’s just as satisfying.

Looking for more healthy recipes that are just as good for your body as they are for your tastebuds? 

Ask about my self-paced virtual wellness eGuide, The 7-Day Simplified Reset.

It’s a 30-page total wellness download with ready-to-use recipes + supplement recommendations, workouts, a mindfulness journal — and an entire strategy to kick-start your wellness reset.

Plus, it comes with daily coaching so you’re not in it alone.

Which soup is calling your name – classic comfort or vibrant vegan?

Leave a comment below or tag me on Instagram @SimplyFitAngel. I’d love to hear from you!