There’s something wonderfully soothing about a warm bowl of soup that not only tastes amazing but also nourishes your body deeply. This Creamy Paleo Chicken and Mushroom Soup Recipe is just that—rich with mushrooms, tender chicken, and a silky texture that’s both comforting and satisfying without any heavy dairy. I promise, once you try it, you’ll understand why it’s become a favorite in my kitchen!

The image shows two white bowls filled with creamy soup, each containing several layers of ingredients. The top layer is a light cream-colored broth with slices of light pink meat, dark green leafy vegetables, and pale beige mushroom pieces. One bowl, placed lower in the frame, has a silver spoon lifting a portion of soup, clearly showing chunks of meat, dark green kale, and mushrooms drenched in the creamy broth. The bowls sit on a blue and white striped cloth, and a sprig of fresh green rosemary lies beside them 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 and Mushroom Soup Recipe
Top Tip
How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken and Mushroom Soup Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Creamy Paleo Chicken and Mushroom Soup Recipe has come to my rescue on chilly evenings or when I needed a healthy, fuss-free meal. The balance between creamy textures and savory flavors, without any grains or dairy, makes it a crowd-pleaser you’ll want to keep in your rotation.

Comforting Creaminess: Thanks to coconut milk and arrowroot starch, this soup achieves a velvety texture that feels indulgent but stays paleo-friendly.
Loaded with Vegetables: The combination of mushrooms, kale, and leeks adds layers of flavor and nutrition, making it much more than just chicken soup.
Simple Ingredients, Big Flavor: With thoughtful herbs like sage and rosemary, and a touch of nutritional yeast, you get a savory depth that feels gourmet but isn’t complicated.
Easy Weeknight Meal: It comes together quickly and reheats beautifully, perfect for busy days when you still want something wholesome and tasty.

Ingredients & Why They Work

Choosing the right ingredients really makes this soup shine. Each part contributes something special: the chicken adds protein and richness, while the mushrooms and greens bring earthiness and freshness. I always recommend fresh herbs and full-fat coconut milk for the best flavor and texture.

Flat lay of boneless skinless chicken thighs with pale pink flesh and white fat, sliced white button mushrooms with smooth caps, two whole fresh leeks showing white and light green parts, a few large curly dark green kale leaves roughly chopped, three whole uncracked garlic cloves with papery skins, small white ceramic bowl of golden ghee, small white ceramic bowl with fine white arrowroot starch powder, small white ceramic bowl of creamy full-fat coconut milk, small white ceramic bowl of pale yellow nutritional yeast flakes, small white ceramic bowl with smooth brown mustard, two fresh green sage leaves finely minced arranged neatly, small pile of fresh green rosemary sprigs, and two whole white ceramic bowls containing coarse sea salt and black peppercorns, all placed 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: They’re juicier and more flavorful than breast meat, which keeps the soup tender and rich.
Ghee: This adds a buttery richness and cooks the veggies beautifully without dairy concerns.
Leeks: They offer a mild onion flavor that’s sweeter and less sharp than regular onions.
Garlic: Essential for that warming depth of flavor; don’t skip it!
White Button Mushrooms: These soak up the broth’s flavors and give the soup a meaty texture.
Kale: Adds vibrant color and boosts nutrition, plus it cooks way down so you get lots without the soup feeling heavy.
Arrowroot Starch: A paleo-friendly thickener that delivers creaminess without clouding flavors.
Chicken Bone Broth: Use a good quality broth to deepen the soup’s flavor and add natural collagen.
Coconut Milk (Full Fat): Gives that silky creaminess and subtle sweetness that balances the earthiness.
Nutritional Yeast: Adds a cheesy, umami punch that’s Whole30 compliant and delicious.
Brown Mustard: A little tang that wakes up the flavors and builds complexity.
Fresh Herbs (Sage & Rosemary): They infuse the soup with a fragrant, cozy aroma and taste—don’t skip fresh!
Sea Salt & Pepper: Essential for seasoning, but go light at first since the chicken may already be salted.

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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

One of my favorite things about this Creamy Paleo Chicken and Mushroom Soup Recipe is how easy it is to tweak based on what you love or have on hand. I’ve played with adding other greens, extra spices, and different thickeners, so feel totally comfortable making it your own.

Variation: Sometimes I swap kale for spinach or Swiss chard when I want a milder leafy green; it softens the texture and adds a different flavor profile.
Dietary Tweaks: If you’re not strictly paleo, adding a splash of cream or a handful of shredded cheese can turn this into a more indulgent bowl—but trust me, the coconut milk does the job beautifully if you’re sticking to the diet.
Boost the Protein: Adding shredded leftover rotisserie chicken makes prep even faster, perfect for those busy nights.
Seasonal Add-ins: Feel free to toss in diced carrots or celery for extra crunch and sweetness.

Step-by-Step: How I Make Creamy Paleo Chicken and Mushroom Soup Recipe

Three white round bowls filled with creamy soup sit on a white marbled surface, which is partly covered by a blue and white striped cloth. Each bowl contains visible layers of light yellow creamy broth at the base, with floating chunks of light pink cooked meat pieces, thin slices of white mushrooms, and green leafy vegetables mixed with light green celery pieces. One bowl has a silver spoon inside it. A sprig of fresh green rosemary lies on the surface beside the bowls. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Mushrooms Just Right

Start by melting the ghee over medium heat—that buttery smell instantly perks you up, right? Toss in your chopped leeks and cook until they’re tender and sweet, about 4–5 minutes. Then add the sliced mushrooms and minced garlic, stirring to coat everything in that lovely fat. Cook for another 2–3 minutes until the mushrooms soften but don’t brown too much, giving it a nice mellow flavor that’s the base of your soup.

Step 2: Thicken and Build the Broth

While the veggies cook, whisk the arrowroot starch into your chicken bone broth until completely smooth—no lumps allowed! This little trick is key for that creamy finish. Add the kale generously to your pan, then pour in the broth mixture and coconut milk. Stir in the nutritional yeast and mustard for that comforting, umami kick. Turn up the heat, bring it to a gentle boil, and keep stirring so it thickens evenly. Once it starts to coat the back of your spoon nicely, dial down the heat to low.

Step 3: Add Chicken, Herbs, and Season

Now comes the cozy part—toss the chicken thighs into the pot along with fresh minced sage and rosemary. Season lightly with sea salt and pepper, remembering the chicken might already have some seasoning. Let everything simmer gently for a few minutes so the flavors meld beautifully and the chicken finishes cooking through. By now, your kitchen will smell like someone just handed you a warm hug in a bowl.

Top Tip

After making this soup countless times, I learned a few tricks that really make it shine and keep it easy to put together.

Perfect Thickness: Whisk the arrowroot starch into cold broth before adding it to the pot to avoid clumps and get a smooth, creamy soup.
Don’t Overcook the Kale: Add it at the right moment so it retains a bit of texture and vibrant color rather than turning mushy.
Use Bone Broth: It’s not just flavor; the nutrients and natural gelatin help with that silky mouthfeel you want in a creamy soup.
Season Gently: Because bone broth and chicken thighs bring some salt, start with less and adjust at the end—you can always add more but can’t take it out!

How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe

paleo chicken mushroom - Serving Suggestion

Garnishes

I love finishing this soup with a sprinkle of fresh parsley or more minced rosemary to brighten up every spoonful. A drizzle of extra virgin olive oil or a few toasted pumpkin seeds adds a pleasant richness and texture contrast that makes each bite exciting.

Side Dishes

This soup pairs wonderfully with paleo-friendly dinner rolls or a simple side salad dressed lightly with lemon and olive oil. On days I’m feeling extra cozy, I serve it alongside roasted root vegetables for a heartier meal.

Creative Ways to Present

For special occasions, I like serving this soup in hollowed-out mini pumpkins or rustic bread bowls (for non-paleo guests). It instantly turns a humble soup into something festive and memorable.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Reheating gently on the stovetop keeps the texture creamy and prevents the coconut milk from breaking up.

Freezing

This soup freezes surprisingly well. I portion it out into freezer-safe containers and leave a bit of space at the top for expansion. When thawed, I whisk it again before reheating to bring back the creamy texture.

Reheating

The best way to reheat is low and slow on the stove, stirring occasionally. If the soup has thickened too much in the fridge, adding a splash of extra broth or water helps loosen it up without diluting the flavor.

Frequently Asked Questions:

Is this Creamy Paleo Chicken and Mushroom Soup Recipe Whole30 compliant?

Yes! This recipe is fully Whole30 compliant because it uses paleo-approved ingredients like ghee, coconut milk, and arrowroot starch, and avoids all grains, dairy, and added sugars.

Can I use chicken breast instead of chicken thighs?

Absolutely, you can swap chicken thighs for breasts if you prefer. However, thighs tend to stay juicier and more tender, which complements the creamy texture of this soup well. If using breast, watch the cooking time carefully to avoid drying out the chicken.

What can I substitute for arrowroot starch?

If you don't have arrowroot starch, tapioca starch is a great paleo-friendly substitute. Both thicken the soup nicely without affecting flavor. Avoid regular cornstarch if you want to keep the recipe paleo.

Can I prepare this soup in advance?

Yes, this soup is perfect for making ahead of time. You can prepare it a day or two in advance and refrigerate. Just reheat gently on the stove before serving. It also freezes well for longer storage.

Final Thoughts

Honestly, this Creamy Paleo Chicken and Mushroom Soup Recipe means comfort and health in a single bowl for me. It’s one of those meals I make when I want something that warms me up, fills me with good nutrients, and tastes like I spent hours slaving away — but really, it’s all about smart ingredients and simple techniques. Give it a try, and I’m sure you’ll find yourself reaching for this friendly, satisfying soup again and again.