Home > Artikel Resep Masakan > Creamy Paleo Chicken Soup with Mushrooms and Kale Whole30

Creamy Paleo Chicken Soup with Mushrooms and Kale Whole30

This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that’s filling and healthy.  Quick and easy to make for weeknight dinners, too!

It seems like creamy + chicken is a thing lately on the blog, as far as savory recipes go!  Can you blame me?!

Between bacon and brussels sprouts, chicken pot pie, and now this creamy chicken soup, we’re pretty much covered for cozy winter comfort food.  Well, maybe not quite yet, but it’s a good start for sure.  I’m particularly excited to share this incredibly easy recipe though, because I made it all the things I personally love in a bowl of soup.

I’m a pretty picky soup eater, honestly, and plain old chicken soup with celery and carrots just doesn’t do it for me.   Nothing against celery and carrots, I just need a bit more BOOM! in my soup.

So boom right here – because I loaded it up with goodness.  The base is a creamy combination of chicken bone broth and coconut milk (you don’t taste the coconut) thickened with a bit of arrowroot starch.

I added some nutritional yeast and spicy brown mustard for a hint of “cheesy” flavor – and to offset any possibly hint of coconut flavor you might get from the milk (so many readers ask about this!) It’s my “secret” for giving my Whole30 compliant recipes more flavor, and there’s no going back after you try it!

In addition to the base and the chicken (I used boneless skinless chicken thighs, but you can use any cooked chicken (or turkey!) meat) I had to make sure this soup was veggie packed!

I sautéed leeks, mushrooms and garlic in plenty of ghee (you can use refined coconut oil or grass fed butter if preferred) and then added my favorite green of all time – KALE!  If you had asked me 5 years ago if I liked kale, I’m not even sure I could answer, since I doubt I knew what it was.

But since Paleo, well, kale and I are super tight.  It’s the green I’d happily marry if I had to choose one.  I actually don’t eat it raw (digestion) but eat it sautéed or roasted into chips every single day.  That said, you can use YOUR absolute favorite green when you make this soup, if you’re not quite as into kale as I am.

One of the best parts about this soup is how easy and quick it is to make.  I used to hate the idea of making soup simply because it seemed like it would take such a long time.

This creamy paleo chicken soup though?  Even if you still need to cook your chicken, it’ll all be ready in under 30 minutes!  Making it perfect for just about anytime you could imagine.  Plus, if your starting with cooked chicken, you’ll have your soup on the table in under 20 minutes.

In truth, due to my kids’ schedules after school, there are several days I barely have 30 minutes to get dinner ready – so this is BIG for me!  It also happens to be the perfect soup to make for leftover Thanksgiving turkey – just saying – since as I’m writing this, it’s just 3 days away!

I hope you’re ready to begin!  Let’s chop some veggies and make this (paleo & Whole30) creamy chicken soup!

Creamy Paleo Chicken Soup with Mushrooms and Kale Whole30

Creamy Paleo Chicken Soup with Mushrooms and Kale Whole30

This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that’s filling and healthy.  Quick and easy to make for weeknight dinners, too!

Ingredients

  • 1
    lb
    boneless skinless chicken thighs
    Cooked* I prefer thighs but breasts can be used, or any leftover cooked chicken meat *See note for my cooking method
  • 3
    Tbsp
    ghee
    grass-fed butter, or refined coconut oil
  • 2
    leeks
    white and light green parts only, chopped – You can sub in chopped onions, if preferred
  • 3
    cloves
    garlic
    minced
  • 2
    cups
    white button mushrooms
    sliced
  • 2-3
    large handfuls kale
    roughly chopped (it should look like a lot since it cooks down so much)
  • 2
    Tbsp + 2 tsp
    arrowroot starch
    or tapioca
  • 2 2/3
    cups
    chicken bone broth
  • 2/3
    cup
    organic coconut milk
    full fat
  • 2
    Tbsp
    nutritional yeast
    (this is for flavor and is Whole30 compliant)
  • 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
    I used 1/4 tsp sea salt and 1/8 tsp pepper, my chicken was already seasoned – see note*

Instructions

  1. Melt the ghee, butter, or refined coconut oil in a large saucepan over medium heat. Add the chopped leeks and cook until softened, then add the mushrooms and garlic. Stir to coat, then continue to cook another 2-3 minutes until soft.

  2. Meanwhile, whisk arrowroot into the broth until dissolved. Add the kale to the saucepan over the other veggies and gently stir (it’s a lot, it will cook down quickly though!) then pour in the broth and coconut milk. Whisk in the nutritional yeast and mustard until combined.

  3. Raise the heat and bring to a boil, stirring. Lower the heat just a bit to avoid overflow, and continue to boil and stir until thickened, then turn heat to low. 

  4. Add in the fresh herbs and season with salt and pepper, to taste. Allow soup to simmer another few minutes before serving. Serve with paleo dinner rolls if desired (not Whole30). Enjoy!

Recipe Notes

*I coated boneless skinless chicken thighs in ghee, salt and pepper, then baked in a 425 degree oven for about 20 minutes.  Once cool enough to handle, I chopped into bite size pieces.

Nutrition Facts

Creamy Paleo Chicken Soup with Mushrooms and Kale Whole30

Amount Per Serving

Calories 343
Calories from Fat 171

% Daily Value*

Total Fat 19g
29%

Saturated Fat 12g
60%

Cholesterol 109mg
36%

Sodium 150mg
6%

Potassium 653mg
19%

Total Carbohydrates 16g
5%

Dietary Fiber 2g
8%

Sugars 2g

Protein 27g
54%

Vitamin A
57.9%

Vitamin C
40.4%

Calcium
7.4%

Iron
18%

* Percent Daily Values are based on a 2000 calorie diet.

What I Used To Make My Creamy Paleo Chicken Soup:


This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that's filling and healthy.  Quick and easy to make for weeknight dinners, too!

Want More Whole30 Chicken Recipes?  Try One of these!

Creamy Chicken with Brussels Sprouts and Bacon

One-Pan Lemon Garlic Chicken Thighs

Easy One-Pan Bacon Wrapped Chicken

Paleo “Breaded” Chicken Cutlets

Easy Pesto Baked Chicken

Creamy Tomato Basil Chicken and Roasted Butternut

30 Minute Sheet Pan Chicken with Veggies

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

About admin

Check Also

Grilled Teriyaki Salmon Paleo, Whole30

This Paleo and Whole30 Grilled Teriyaki Salmon is incredibly easy and packed with flavor!  A …

Leave a Reply

Your email address will not be published. Required fields are marked *