There’s something about a bowl of warm, velvety soup that just feels like a hug in a bowl—especially when it’s the Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe. It combines cozy, earthy flavors with wholesome ingredients, making it an absolute favorite when you want comfort without compromise.

The image shows two white bowls filled with creamy soup. Each bowl has several layers including pieces of light pink cooked chicken, bright green kale leaves, pale white sliced mushrooms, and small bits of yellow vegetables mixed in a thick and smooth light yellow broth. There is a spoon dipping into the nearer bowl, holding up a scoop of the soup with chicken, kale, and broth visible. The bowls are set on a blue and white striped cloth on a white marbled surface, and fresh green rosemary sprigs lie beside them. The lighting is natural and bright, highlighting the creamy texture and fresh ingredients in the soup 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 and Kale Recipe
Top Tip
How to Serve Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe

Why You'll Love This Recipe

I can’t tell you how many times this soup has saved a chilly evening for me—simple to make, yet rich and satisfying enough to feel like a treat. The creamy texture without dairy, the hearty mushrooms, and that kale adding a pop of green—it just works brilliantly together.

Rich and Dairy-Free: This recipe uses coconut milk to create an indulgent creaminess without any dairy – perfect for Paleo or Whole30 lifestyles.
Packed with Nutrients: Lots of fresh veggies including kale and mushrooms provide vitamins and antioxidants while keeping it filling and healthy.
Quick and Easy: You don’t need to be a kitchen pro to pull this off on a weeknight – it comes together in less than 30 minutes.
Flexible Flavor: With sage, rosemary, and a touch of mustard, it has that cozy, herby warmth that feels homemade and comforting.

Ingredients & Why They Work

This soup is all about layering simple, nutrient-dense ingredients that complement each other beautifully. Picking fresh leeks and firm mushrooms makes all the difference in flavor, while the chicken thighs keep the soup tender and satisfying. Here’s why I love each ingredient and what to watch for when shopping:

Flat lay of boneless skinless chicken thighs, two whole leeks with white and light green parts, three whole uncracked garlic cloves, a small white ceramic bowl of sliced white button mushrooms, a large handful of roughly chopped kale, a small white ceramic bowl with fine white arrowroot starch, a small white ceramic bowl of rich golden ghee, a small white ceramic bowl of creamy full-fat coconut milk, a small white ceramic bowl of pale yellow nutritional yeast flakes, a small white ceramic bowl containing smooth brown mustard, two fresh sage leaves, a small pile of finely minced fresh rosemary, a small white ceramic bowl with coarse sea salt, and a small white ceramic bowl of black peppercorns 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: I prefer boneless skinless thighs because they stay juicy and tender, plus they have great flavor – perfect for slow simmering in the soup.
Ghee or refined coconut oil: Both add richness and the ghee gives a subtle buttery note that just works with the herbs.
Leeks: These add a mild, sweet onion flavor that’s less sharp than regular onions – but if you can’t find them, chopped yellow onions work just fine.
Garlic: Fresh minced garlic gives a great aromatic depth; be careful not to burn it to keep that mellow flavor.
White button mushrooms: They soak up the broth and lend an earthy richness that pairs beautifully with the chicken.
Kale: I use lots here because it cooks down so much, adding that vibrant green color and hearty texture.
Arrowroot starch: This is the secret to the creamy, thickened broth without using flour or dairy, staying Paleo-friendly.
Chicken bone broth: Provides a flavorful base plus gut-healing nutrients — homemade or store-bought, just pick the best quality you can.
Coconut milk (full fat): Brings richness and that creamy texture without dairy, key for the Paleo and Whole30 compliance.
Nutritional yeast: Adds a savory, cheesy note without dairy – an unexpected twist that rounds out the flavor.
Brown mustard: Just a touch for complexity; be sure to check labels if you’re strict Whole30.
Sage and Rosemary: Fresh herbs bring a warm, woodsy fragrance that makes this soup feel truly special and homemade.
Sea salt and pepper: Essential for seasoning — I usually keep it light since my chicken is already seasoned, but 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

While I love the classic combo here, this soup is so forgiving and versatile—you can easily tweak it to your mood and what’s in your fridge. I often switch up the greens or herbs depending on the season and what I want on my palate.

Variation: Once, I swapped kale for Swiss chard, and it was just as delicious with a slightly milder flavor and tender leaf texture. It gave the soup a different but equally cozy vibe.
Make it spicier: Add a pinch of red pepper flakes when cooking the leeks for a little extra warmth without overpowering the subtle herb profile.
More protein: If you want extra chicken, I’ve also added shredded rotisserie chicken at the end for a quick shortcut.
Mushroom swap: I sometimes use cremini or shiitake mushrooms for a deeper earthiness that plays nicely with the herbs.

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

The image shows three rustic clay bowls filled with creamy soup placed on a white marbled surface covered partially by a gray and white striped cloth. The soup has about five main visible layers: a light yellow creamy broth base, chunks of white cooked chicken meat scattered throughout, slices of white mushrooms with a smooth and slightly shiny texture, vibrant dark green kale leaves adding a rough texture, and small pieces of pale green celery. One bowl in the bottom right corner has a silver spoon dipped in it, while green herbs and a sprig of rosemary lie next to the bowls as garnish. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften your base flavors

Start by melting the ghee in a large saucepan over medium heat. Once melted, add the chopped leeks. They’ll soften and release their sweet, mild flavor — take your time here, about 5 minutes, stirring often so they don’t brown too much. Then add the sliced mushrooms and garlic. Cook everything together for another 2-3 minutes until the mushrooms soften and garlic smells fragrant, but watch carefully so the garlic doesn’t burn. This layer of flavor is essential!

Step 2: Prepare the broth and kale

While your veggies are cooking, whisk the arrowroot starch into the chicken bone broth until completely dissolved—this prevents clumps and helps the soup thicken perfectly. Add your chopped kale right on top of the vegetables in the pan. It might look like a mountain of greens at first but trust me—they’ll wilt down quickly. Stir gently to combine everything before carefully pouring in your mixed broth and creamy coconut milk. Then stir in the nutritional yeast and brown mustard until smooth and combined.

Step 3: Thicken and simmer with herbs

Raise the heat to bring your soup to a gentle boil, stirring frequently so it thickens evenly. As it thickens, reduce heat slightly to keep it at a controlled simmer—you don’t want it bubbling over! Once it’s reached a lovely creamy consistency, lower the heat and stir in your diced chicken, minced sage, and rosemary. Season with salt and pepper to your taste. Let it simmer for a few more minutes to marry all those wonderful flavors together perfectly.

Top Tip

Through all my attempts at this creamy Paleo chicken soup, a few things really made a difference in getting that perfect texture and flavor every time.

Don’t skip whisking arrowroot into the broth: Adding it directly to the hot pot can cause lumps; whisking it beforehand ensures silky smoothness.
Use ghee or refined coconut oil for sautéing: Both have high smoke points and neutral flavors that keep your mushrooms and leeks tasty but not burned.
Add kale last: Because it cooks down quickly, adding it just before the broth keeps the texture vibrant and fresh instead of mushy.
Simmer gently after adding chicken: Too high a heat can make your chicken tough; low and slow keeps it tender and juicy.

How to Serve Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe

Garnishes

I love topping my bowl with a sprinkle of fresh chopped parsley or a few extra sage leaves for a hint of color and freshness. If you want a bit of crunch, toasted sliced almonds or pumpkin seeds add a lovely texture contrast that complements the creamy soup perfectly.

Side Dishes

This cozy soup pairs beautifully with Paleo dinner rolls or a simple salad of mixed greens dressed in lemon vinaigrette. On cooler nights, I serve it alongside roasted root vegetables for a hearty, well-rounded meal.

Creative Ways to Present

For special occasions, I’ve served this soup inside hollowed-out mini pumpkins or large mushrooms caps to wow guests with presentation while keeping it rustic and comforting. Garnished with a fresh herb sprig, it’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Paleo Chicken Soup tastes even better the next day! I store it in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of bone broth or water because the soup thickens as it chills, restoring the perfect consistency.

Freezing

This soup freezes beautifully, making it a great meal prep option. Freeze in portioned containers or freezer bags, leaving room for expansion. When you’re ready to enjoy, thaw overnight and warm gently on the stove to preserve the flavors and texture.

Reheating

I recommend reheating on low to medium heat on the stovetop while stirring frequently to avoid sticking. Adding a little extra broth or coconut milk can help restore creaminess if it seems too thick after refrigeration.

Frequently Asked Questions:

Is this Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe Whole30 compliant?

Yes! This recipe uses Whole30-approved ingredients like ghee or refined coconut oil, nutritional yeast, and full-fat coconut milk. Just be sure to check the labels on items like mustard for compliance.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but I find thighs stay juicier and more tender during simmering. If using breasts, watch the cooking time carefully to avoid drying out the meat.

What if I don’t have arrowroot starch?

You can substitute arrowroot starch with tapioca starch, which works similarly to thicken the soup while keeping it grain free and Paleo-friendly.

Can I make this recipe in a slow cooker?

Yes! You can brown the veggies and garlic first, then add everything into a slow cooker and cook on low for 4-6 hours. Add the kale and coconut milk towards the last 30 minutes to keep the greens fresh.

Final Thoughts

This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe isn’t just a meal—it’s a bowl full of comfort, health, and flavor that feels like a gentle pat on the back after a long day. It’s become my go-to for chilly evenings or when I want something easy, satisfying, and nourishing. I really hope you enjoy making it as much as I do, and maybe even find your own little twist to make it even more yours.