Description
A cozy, comforting Creamy Paleo Chicken Soup with Mushrooms and Kale that is dairy-free, Whole30 and paleo-compliant. Loaded with tender chicken thighs, sautéed leeks, garlic, mushrooms, and nutrient-rich kale in a creamy coconut milk base thickened with arrowroot starch. Perfect for a healthy, satisfying weeknight dinner.
Ingredients
Scale
Chicken and Veggies
- 1 lb boneless skinless chicken thighs
- 3 Tbsp ghee (grass-fed butter, or refined coconut oil)
- 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 Thickeners
- 2 2/3 cups chicken bone broth
- 2/3 cup organic coconut milk (full fat)
- 2 Tbsp + 2 tsp arrowroot starch (or tapioca)
Seasoning and Flavor
- 2 Tbsp nutritional yeast
- 1/2 Tbsp brown mustard (check label for Whole30 compliance)
- 2 sage leaves (minced)
- 2 tsp fresh minced rosemary
- Sea salt and pepper to taste (about 1/4 tsp sea salt and 1/8 tsp pepper)
Instructions
- Sauté Vegetables: Melt the ghee in a large saucepan over medium heat. Add the chopped leeks and cook until softened. Then add the sliced mushrooms and minced garlic, stirring to coat. Continue cooking for another 2 to 3 minutes until the mushrooms are soft.
- Prepare Broth Mixture: While the vegetables cook, whisk the arrowroot starch into the chicken bone broth until fully dissolved to prevent lumps.
- Add Kale and Liquids: Add the roughly chopped kale to the saucepan with the sautéed vegetables and gently stir. Pour in the broth mixture and the full-fat coconut milk. Whisk in the nutritional yeast and brown mustard until well combined.
- Boil and Thicken: Raise the heat and bring the soup to a boil, stirring frequently. Lower the heat slightly to avoid overflowing and continue boiling and stirring until the soup thickens.
- Simmer with Chicken and Herbs: Turn the heat to low and add the boneless skinless chicken thighs along with the minced sage leaves and fresh rosemary. Season with sea salt and pepper to taste. Allow the soup to simmer for a few more minutes until the chicken is heated through and flavors meld.
- Serve: Ladle the soup into bowls and serve hot. Optional accompaniment includes paleo dinner rolls (note: not Whole30 compliant). Enjoy your creamy, nourishing paleo chicken soup!
Notes
- This soup is perfect as a warm, filling meal loaded with vegetables and protein, great for cozy nights and quick weeknight dinners.
- Arrowroot starch acts as a gluten-free thickener; tapioca starch can be substituted if needed.
- Choosing boneless, skinless chicken thighs keeps the meat tender and juicy.
- Full-fat coconut milk provides creaminess while keeping the recipe dairy-free and paleo-friendly.
- Check mustard labels carefully for Whole30 compliance to avoid added sugars or non-compliant ingredients.
- Adjust salt and pepper according to personal taste, especially if your chicken is pre-seasoned.
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
