Place coconut oil, garlic, and ginger in a large pot over medium heat.
Saute for 2-3 minutes, and then add chicken and onion. Cook on medium-high for about 5 minutes per side, or until each piece is white and cooked through. Remove from the skillet and set aside.
Add celery, apple, and carrots to the skillet, with additional oil if needed. Saute for 7-8 minutes, or until softened. Return the chicken to the skillet.
Add chicken broth, coconut milk, turmeric, thyme, and salt to the skillet. Stir to combine as you bring the soup to a boil, and then reduce to low heat to simmer for 10 minutes.