Description
Creamy Paleo Chicken Soup with Mushrooms and Kale is a cozy, comforting, and nutrient-packed soup perfect for a wholesome meal. Made with tender chicken thighs, earthy mushrooms, fresh kale, and flavored with leeks, garlic, and fresh herbs, this soup is creamy without any dairy, using coconut milk and arrowroot starch for thickness. It's Whole30 compliant, paleo-friendly, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken thighs
Vegetables
- 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)
Liquids and Fats
- 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)
Thickening and Flavor Enhancers
- 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)
Instructions
- Prepare the Base: Melt the ghee, butter, or refined coconut oil in a large saucepan over medium heat. Add the chopped leeks and cook until softened, about 3-5 minutes. Then add the sliced mushrooms and minced garlic. Stir to coat everything evenly and continue cooking for another 2-3 minutes until the mushrooms are soft.
- Mix the Thickener: While the veggies cook, whisk the arrowroot starch into the chicken bone broth until fully dissolved to avoid lumps.
- Add Greens and Liquids: Add the roughly chopped kale to the saucepan with the other vegetables and gently stir. Although it looks like a large amount, the kale will cook down significantly. Pour in the arrowroot-thickened broth and the full-fat coconut milk. Whisk in the nutritional yeast and brown mustard until the mixture is well combined.
- Cook to Thicken: Raise the heat and bring the soup to a boil, stirring frequently to prevent sticking. Once boiling, lower the heat slightly to prevent overflow and continue to boil and stir until the soup thickens, which should take a few minutes. Then reduce the heat to low.
- Add Chicken and Herbs: Incorporate the boneless skinless chicken thighs, fresh minced sage, and rosemary into the soup. Season with sea salt and pepper to taste, keeping in mind the chicken may already be seasoned. Simmer the soup on low for a few more minutes until the chicken is cooked through and flavors meld.
- Serve: Ladle the creamy paleo chicken soup into bowls and serve hot. Optionally, accompany with paleo dinner rolls for a complete meal (note that the rolls are not Whole30 compliant). Enjoy your comforting and healthy soup!
Notes
- This soup is packed with nutrient-dense vegetables making it very filling and healthy.
- You can substitute chopped onions for leeks if preferred.
- Use refined coconut oil to keep it Whole30 compliant if not using ghee.
- If you want a thicker soup, increase arrowroot starch slightly but be careful not to add too much as it can make the soup gummy.
- Adjust seasoning as needed depending on whether your chicken thighs are pre-seasoned.
- Serve with paleo-friendly dinner rolls for a heartier meal, but note these are not Whole30 compliant.
- Leftovers store well refrigerated for up to 3 days and flavors improve after resting.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 109 mg
