Lemongrass, Ginger and Lime Chicken Soup


The benefit about this meal, is that you’re loading yourself up with bone broth at the same time, making it seriously nourishing. Freeze any leftovers, or have it there ready to go for easy meals over the next few days.


1 whole chicken

3 stalks of celery, chopped

3 tablespoons finely chopped ginger

1 spring onion, chopped

1 medium head of broccoli (roughly 2 cups of the florets)

1 medium zucchini, sliced

3 small carrots, sliced

4 cloves of garlic, crushed

2 litres filtered water

3/4 cup coconut cream

3 tablespoons lime juice (or more to taste)

1 small bunch of coriander, stems and leaves chopped

1-2 teaspoons ground turmeric

Salt and pepper to taste (be generous with the salt!)

1 tablespoon ghee or coconut oil

3 stalks of lemongrass, white part only, or 4-5 drops of lemongrass oil

Chilli is optional to taste


  1. Add the chicken and water to a slow cooker or large pot, and allow to simmer on low for 4-6 hours, or until the chicken is falling off the bone.

  2. Once the time is up, in a seperate pot, turn to medium heat. Add in the ghee or coconut oil, followed by the celery. Saute the celery until slightly softened, and then add in the ginger and garlic and continue to saute just for a minute or two.

  3. Remove from the heat, and add the liquid from the pot with the water and chicken. It is removed from the heat so the water doesn’t evaporate.

  4. Chop the lemongrass into smaller pieces (roughly 5cm long), and using the back of a spoon or side of a knife, bruise the lemongrass to release the flavours. Add in the all of the remaining ingredients except for the cooked chicken, coconut cream and coriander leaves.

  5. Allow to simmer on low to medium until the vegetables have softened. Add in the meat from the chicken and coconut cream, stir through to combine and taste the soup. You may want to add more salt, pepper or lime juice to taste.

  6. Garnish with the coriander leaves when serving, and enjoy!

Sheridan Williamson