Name: Creamy Paleo Chicken Soup with Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Paleo
Ingredients: 1 lb boneless skinless chicken thighs; 2 leeks (white and light green parts only, chopped); 3 cloves garlic (minced); 2 cups white button mushrooms (sliced); 2-3 large handfuls kale (roughly chopped); 3 Tbsp ghee (grass-fed butter, or refined coconut oil); 2 2/3 cups chicken bone broth; 2/3 cup organic coconut milk (full fat); 2 Tbsp + 2 tsp arrowroot starch (or tapioca); 2 Tbsp nutritional yeast; 1/2 Tbsp brown mustard; 2 sage leaves (minced); 2 tsp fresh minced rosemary; Sea salt and pepper to taste (approx. 1/4 tsp sea salt and 1/8 tsp pepper)

Nothing feels quite as comforting as a bowl of warm, creamy soup on a chilly day, and this Creamy Paleo Chicken Soup with Mushrooms Recipe hits all the right notes. It’s rich, wholesome, and packed with earthy mushrooms and vibrant kale, making it a true crowd-pleaser in my kitchen.

Two white bowls filled with a creamy soup, each showing layers of light green leafy kale, chunks of pale pink chicken pieces, thin beige mushroom slices, and light yellow broth. The soup has a smooth texture and is garnished with fresh green herbs. A silver spoon holds a scoop of soup above the front bowl, showing the mix of kale, chicken, and broth clearly. The bowls rest on a blue and white striped cloth, with a green rosemary sprig nearby, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Paleo Chicken Soup with Mushrooms Recipe
Top Tip
How to Serve Creamy Paleo Chicken Soup with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken Soup with Mushrooms Recipe

Why You'll Love This Recipe

This soup isn’t just creamy and delicious—it’s also a nourishing bowl of real food that feels indulgent without any dairy or grains. I keep coming back to it because it’s surprisingly easy to make but tastes like you’ve spent hours in the kitchen.

Rich Creamy Texture: The coconut milk and arrowroot combo creates a luscious creaminess, no dairy needed.
Hearty & Nutrient-Packed: Loaded with chicken, mushrooms, and kale for protein, fiber, and antioxidants.
Simple Ingredients: Uses easy-to-find, paleo-friendly ingredients without any complicated prep.
Versatile & Satisfying: Perfect for quick weeknights, but elegant enough to impress guests.

Ingredients & Why They Work

Every ingredient here was chosen to build layers of flavor and texture while keeping things Whole30 and paleo-friendly. Shopping for fresh leeks and good-quality chicken thighs makes all the difference in taste and texture.

Flat lay of fresh boneless skinless chicken thighs, two whole uncracked brown eggs, a small white ceramic bowl filled with golden ghee, two whole leeks with white and light green parts, three cloves of garlic with papery skins, a simple white bowl holding sliced white button mushrooms, a generous handful of leafy kale, a small white bowl of fine arrowroot starch powder, a small white bowl filled with creamy full-fat coconut milk, a small white bowl with golden nutritional yeast flakes, a small white bowl containing smooth brown mustard, two fresh sage leaves, a few sprigs of fresh rosemary, a small white bowl with coarse sea salt, and a small white bowl with cracked black pepper—all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I prefer thighs over breasts because they stay juicy and tender without drying out.
Ghee or refined coconut oil: Adds depth and richness without overpowering the other flavors.
Leeks: They bring a subtle sweetness and complexity that's nicer than regular onions to me.
Garlic: Essential aromatic that gives the soup a delicious backbone.
White button mushrooms: They soak up flavors beautifully and add an earthy touch.
Kale: The kale cooks down into silky ribbons and adds a nutritious punch.
Arrowroot starch: Works great as a thickener, creating that creamy body without gluten or grains.
Chicken bone broth: The base of the soup – rich in minerals and packed with savory flavor.
Coconut milk (full fat): Adds luscious creaminess while keeping it dairy-free.
Nutritional yeast: A sneaky flavor booster that mimics cheesy, umami notes.
Brown mustard: Just a touch gives a subtle tang that lifts the whole soup.
Sage & rosemary: Fresh herbs tie everything together with aromatic warmth.
Sea salt & pepper: Essential for bringing all those flavors alive—adjust to your taste!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this creamy paleo chicken soup depending on the season. Sometimes I swap kale for spinach or add a touch of smoked paprika to change things up. Feel free to personalize it however you like — that’s part of the fun.

Variation: I once added diced sweet potatoes for extra heartiness; the sweetness balanced the earthy mushrooms perfectly.
Herbs adjustment: Thyme works beautifully if you don’t have rosemary or sage on hand.
Spice: A pinch of red pepper flakes gives a gentle heat without overpowering the soup.

Step-by-Step: How I Make Creamy Paleo Chicken Soup with Mushrooms Recipe

The image shows three white bowls filled with a creamy soup placed on a blue and white striped cloth on a white marbled surface. The soup has at least four layers of ingredients - pale creamy broth, light brown sliced mushrooms scattered throughout, bright green leafy kale, and small chunks of light pink cooked chicken pieces. One bowl, closest to the front, has a spoon resting inside with a woman's hand slightly visible grabbing the spoon. A sprig of green rosemary and some sage leaves are placed near the bottom left corner of the image, adding a fresh touch. The warm, rustic soup looks thick and comforting, filling the bowls almost to the brim with a smooth, rich texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies to Build Flavor

Start by melting your ghee or refined coconut oil over medium heat in a large saucepan. Toss in the chopped leeks and gently cook until they soften and get fragrant, about 5 minutes. Then add the sliced mushrooms and minced garlic, stirring so everything gets coated with the fat. Cook for another 2 to 3 minutes until the mushrooms release some moisture and soften. This step is key—it builds a deep, savory base that makes the soup so satisfying.

Step 2: Whisk in Arrowroot and Add Greens

While the veggies are cooking, whisk the arrowroot starch into your chicken bone broth until it’s completely dissolved—this prevents clumping later. Add the roughly chopped kale to the pan. It looks like a lot at first, but don’t worry, kale wilts way down as it cooks. Stir this all together gently before pouring in the broth mixture and the creamy coconut milk.

Step 3: Bring to a Bubble and Thicken

Turn up the heat to bring your soup to a boil, stirring frequently to prevent it from sticking or overflowing. Once it’s bubbling, lower the heat slightly and keep stirring until the soup thickens nicely—this usually takes about 3 to 5 minutes. The arrowroot and coconut milk team up here to create that signature creamy texture we’re aiming for.

Step 4: Add Chicken and Herbs, Then Simmer

Finally, stir in the chicken thighs (you can use pre-cooked or raw), freshly minced sage, rosemary, and season with salt and pepper to taste. Let the soup simmer gently for a few more minutes so all those flavors meld together beautifully. If you’re using raw chicken, make sure it’s cooked through before serving.

Top Tip

Through many attempts, I’ve learned that gently coaxing out moisture from the mushrooms and leeks upfront makes all the difference. Rushing that step leads to watery soup or lost flavor.

Use Fresh Bone Broth: I find homemade or high-quality store-bought bone broth makes the soup taste richer and less salty.
Arrowroot Blend: Whisk your arrowroot into the cold broth before adding it to the pan to avoid lumps—trust me, it saves so much hassle.
Simmer Don’t Boil: Once adding the chicken, keep the heat low to maintain tender meat and prevent the coconut milk from separating.
Season Gradually: Start with a little salt, taste as you go, especially if your broth is salted—it’s easier to add than fix if overdone.

How to Serve Creamy Paleo Chicken Soup with Mushrooms Recipe

Creamy Paleo Chicken Soup - Serving Suggestion

Garnishes

I like to finish my bowl with a sprinkle of fresh chopped parsley or a few extra sage leaves for a bright herbal kick. Sometimes a drizzle of extra virgin olive oil adds a lovely sheen and a touch more richness.

Side Dishes

This soup pairs wonderfully with homemade paleo dinner rolls or a simple side salad with lemon vinaigrette. For a low-carb dinner, I often serve it with roasted root vegetables or lightly steamed green beans.

Creative Ways to Present

For special occasions, I’ve served the soup in individual mini Dutch ovens or rustic bread bowls made with paleo-friendly bread. Garnishing with edible flowers or a swirl of herb-infused oil impresses guests and makes your meal Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I always store leftover soup in airtight glass containers in the fridge. It keeps perfectly for about 3 to 4 days and tastes even better the next day when the flavors have melded more.

Freezing

This Creamy Paleo Chicken Soup with Mushrooms Recipe freezes beautifully. Just ladle it into freezer-safe containers leaving room for expansion, then thaw overnight in the fridge before reheating. The soup’s texture holds up well, and the flavors remain rich.

Reheating

I reheat leftovers gently on the stove over low heat, stirring often to prevent sticking and to keep the coconut milk from separating. A splash of extra broth or coconut milk can revive the creamy texture if it thickens too much.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts can dry out more easily. To avoid that, cook them gently and avoid boiling. Cut into smaller pieces for faster cooking if using raw breasts.

Is nutritional yeast essential?

Nutritional yeast adds a subtle umami and cheesy flavor, enhancing the soup’s depth without dairy. If you can’t find it or prefer to skip it, the soup will still be delicious, just a bit less layered in flavor.

Can I make this Soup Whole30 compliant?

Absolutely! This entire Creamy Paleo Chicken Soup with Mushrooms Recipe is designed to meet Whole30 guidelines. Just make sure to use a Whole30-compliant bone broth, check your mustard’s label, and avoid garnishes like cheese or non-compliant bread.

What’s the best way to thicken the soup without using arrowroot?

Arrowroot is great for thickening while keeping the soup paleo, but if you don’t have it, tapioca starch is a fine substitute. Alternatively, you can simmer the soup longer to reduce the liquid and naturally thicken it.

Final Thoughts

This Creamy Paleo Chicken Soup with Mushrooms Recipe has become one of my go-to comfort meals because it strikes the perfect balance between nourishing and indulgent. It’s straightforward to make, yet the layers of flavor feel special, almost like a little hug in a bowl. I’m pretty sure once you try it, it’ll become a staple in your rotation too. Give it a whirl—I can’t wait to hear how much you enjoy it!