Instructions

• Add the olive oil to a large soup pot over medium heat. Saute the onion, carrot, and celery for 5 minutes. Then add the garlic, ginger, turmeric, and thyme and stir for 1 more minute.
• Immediately pour the water into the pot to prevent the spices from burning to the bottom. Then add in the chicken, sweet potatoes, salt, and black pepper. Bring the liquid to a boil over high heat.
• Once the soup is boiling, lower the heat to a gentle simmer. Cover the pot and let the soup cook for 20 minutes or until the chicken reaches an internal temperature of 165ºF.
• When the chicken is cooked, use tongs to carefully transfer it to a cutting board. Use 2 forks to shred the chicken, or a sharp knife to chop it into bite-sized chunks. Return the chicken to the soup, then stir in the cup of coconut milk.
• Season with additional salt and pepper, to taste. Serve with lemon wedges on the side. A squeeze of lemon juice will brighten the flavor when you serve it!