Description

Creamy Paleo Chicken Soup with Mushrooms and Kale is a comforting and wholesome Whole30-compliant recipe. It features tender chicken thighs simmered with leeks, garlic, mushrooms, and kale in a rich coconut milk-based broth thickened with arrowroot starch. Flavored with fresh herbs and nutritional yeast, this dairy-free, paleo-friendly soup is perfect for a nourishing weeknight dinner.

Ingredients

Scale

Protein and Fats

1 lb boneless skinless chicken thighs
3 Tbsp ghee (grass-fed butter, or refined coconut oil)

Vegetables and Aromatics

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 Tbsp + 2 tsp arrowroot starch (or tapioca)
2 2/3 cups chicken bone broth
2/3 cup organic coconut milk (full fat)

Flavorings and Herbs

2 Tbsp nutritional yeast
1/2 Tbsp brown mustard (check label for Whole30 compliance if needed)
2 sage leaves (minced)
2 tsp fresh minced rosemary
Sea salt and pepper to taste (approximately 1/4 tsp sea salt and 1/8 tsp pepper)

Cook Mode Prevent your screen from going dark

Instructions

Melt the ghee: In a large saucepan over medium heat, melt the ghee, butter, or refined coconut oil. Add the chopped leeks and cook until softened, then add the sliced mushrooms and minced garlic. Stir to coat and cook for another 2-3 minutes until the vegetables are soft.
Prepare the broth mixture: Meanwhile, whisk the arrowroot starch into the chicken bone broth until fully dissolved. Add the roughly chopped kale to the saucepan with the other vegetables and gently stir as it will cook down quickly. Pour in the broth mixed with arrowroot and the full-fat coconut milk. Whisk in the nutritional yeast and brown mustard until fully combined.
Cook and thicken: Increase the heat to bring the soup to a boil while stirring continuously. Lower the heat slightly to prevent overflow and continue boiling, stirring frequently, until the soup thickens. Then turn the heat down to low.
Add chicken and herbs: Add the boneless skinless chicken thighs along with the minced sage leaves and fresh rosemary. Season the soup with sea salt and pepper to taste. Allow the soup to simmer gently for a few more minutes until the chicken is cooked through and flavors meld.
Serve and enjoy: Remove from heat and serve the creamy paleo chicken soup hot. Optionally, serve with paleo dinner rolls if desired (note that rolls are not Whole30 compliant). Enjoy this hearty, flavorful soup!

Notes

This soup is cozy, comforting, and packed with nutrient-dense vegetables and flavors making it ideal for meal prepping or weeknight dinners.
Mushrooms, garlic, and leeks provide depth, while kale adds robust greens that cook down significantly.
Arrowroot starch is used as a gluten-free thickener that keeps the soup creamy without dairy.
Adjust seasoning carefully since the chicken thighs may already be seasoned.
You can substitute onions if you don't have leeks but leeks provide a milder and unique flavor.
The soup is Whole30 compliant, dairy-free, paleo-friendly, and gluten-free.

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