Name: Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 1 lb boneless skinless chicken thighs; 2 2/3 cups chicken bone broth; 2/3 cup organic coconut milk (full fat); 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); 3 Tbsp ghee (grass-fed butter or refined coconut oil); 2 Tbsp + 2 tsp arrowroot starch (or tapioca); 2 Tbsp nutritional yeast; 1/2 Tbsp brown mustard (Whole30 compliant); 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)

There’s something utterly soothing about a warm bowl of soup that also nourishes your body—this Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe hits that sweet spot perfectly. It’s cozy, creamy, and packed with wholesome ingredients that taste like comfort in every spoonful.

A rustic orange bowl filled with creamy light yellowish soup contains three main layers: tender white meat pieces on top and throughout, vibrant dark green leafy kale mixed with small yellow vegetable chunks in the middle, and slightly sliced white mushrooms at the bottom. A silver spoon lifts the soup showing all the ingredients together, while another bowl of the same soup rests behind on a blue and white striped cloth. A sprig of fresh rosemary lies beside the front bowl on a white marbled textured 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 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

This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe is one of those dishes that I keep coming back to because it’s easy to make, satisfies like a warm hug, and fits perfectly into paleo or Whole30 lifestyles — without skimping on flavor.

Rich and Cozy: The soup has a creamy texture that feels indulgent but is made with wholesome, dairy-free ingredients.
Loaded with Nutrients: Between the kale, mushrooms, and bone broth, you’re getting a boost of vitamins, minerals, and gut-friendly goodness.
Simple Ingredients, Big Flavor: The garlic, leeks, fresh herbs, and nutritional yeast layer the flavors to create something truly comforting.
Perfect for Any Night: Whether you’re meal prepping or need a quick weeknight dinner, this one comes together without fuss.

Ingredients & Why They Work

This recipe combines earthiness from mushrooms, the hearty green crunch of kale, and the umami from nutritional yeast and bone broth to create a well-rounded soup that feels nourishing and naturally creamy without any dairy.

Flat lay of fresh boneless skinless chicken thighs, two whole uncracked brown eggs, three whole garlic cloves, two white and light green leeks sliced lengthwise, a small pile of sliced white button mushrooms, a generous bunch of roughly chopped kale leaves, a small white ceramic bowl of golden melted ghee, a small white ceramic bowl of creamy full-fat coconut milk, a small white ceramic bowl of pale arrowroot starch powder, a small white ceramic bowl of flaky nutritional yeast, a small white ceramic bowl of smooth brown mustard, two fresh sage leaves, and a small pile of finely chopped fresh rosemary sprigs, all arranged symmetrically and balanced 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: Juicy, tender, and more flavorful than breasts; they keep the soup rich and hearty.
Ghee or refined coconut oil: Adds a subtle buttery richness while keeping this paleo and Whole30 friendly.
Leeks: A gentler alternative to onions with a sweet, mild flavor that softens beautifully in soup.
Garlic: Essential for building depth and warmth in the broth.
White button mushrooms: Bring a lovely meaty texture and earthy tones that balance the creamy broth.
Kale: Adds a punch of color, texture, and nutrients; it cooks down nicely, so don’t be shy with the amount.
Arrowroot starch or tapioca: These gluten-free thickeners help achieve that creamy texture without flour or dairy.
Chicken bone broth: Perfect for Paleo and Whole30, it’s flavorful and nourishing.
Full-fat coconut milk: Provides the creamy dairy-free base essential to this recipe’s silky consistency.
Nutritional yeast: A magic ingredient that adds savory umami notes, making the soup taste richer.
Brown mustard: Adds subtle tang and depth; be sure to use a compliant variety.
Fresh sage and rosemary: These herbs bring aromatic earthiness and brighten up the whole dish.
Sea salt and pepper: To taste — adjust based on your chicken’s seasoning and personal preference.

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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

I love swapping kale for spinach sometimes when I want a milder leafy green, and you can absolutely add a splash of lemon juice at the end to brighten everything up. Feel free to tweak the herbs or toss in other veggies you have on hand.

Mushroom Mix: I’ve switched out white button mushrooms for cremini or shiitake for a deeper flavor — it works beautifully!
Herb Variations: Fresh thyme or a pinch of tarragon can add complexity and a slightly different aromatic profile.
Make it Spicy: Adding a pinch of red pepper flakes gives it a gentle kick I really enjoy on colder days.
Protein Options: If chicken thighs aren’t your thing, shredded rotisserie chicken or turkey breast works well too.

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

The image shows three orange bowls filled with a creamy soup. Each bowl contains chunks of white meat, slices of light beige mushrooms, dark green kale leaves, and light green celery pieces, all mixed within a pale yellow creamy broth. The bowls rest on a white marbled surface covered partly by a blue-striped cloth. A silver spoon is placed inside the bottom bowl on the right side. A sprig of fresh rosemary lies near the bowls. The scene is well-lit, capturing the textures of the soup ingredients clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by melting your ghee or coconut oil in a large saucepan over medium heat. Toss in the chopped leeks and let them soften gently, about 3 to 4 minutes. You’re looking for leeks to become translucent and tender, not browned. Then add the garlic and mushrooms, stirring so everything gets coated in that delicious fat. Cook for another 2 to 3 minutes until the mushrooms soften and the garlic is fragrant but not burned.

Step 2: Prepare the Creamy Broth

While the veggies cook, whisk the arrowroot starch into the chicken bone broth until completely dissolved. This helps avoid lumps and ensures a silky finish. Next, add the kale to the pan — it’s a lot at first but it wilts quickly, so give it a gentle stir to start with.

Step 3: Build the Soup

Pour in the broth mixture and the coconut milk, stirring to combine. Whisk in the nutritional yeast and brown mustard to meld all those umami and tangy flavors together. Crank the heat just enough to bring everything to a boil, stirring constantly. Once bubbling, reduce the heat slightly and keep stirring and boiling until it thickens to that wonderful creamy consistency — about 3 to 5 minutes.

Step 4: Add Chicken and Herbs, Simmer

Lower the heat to a simmer and add your cooked chicken thighs along with the minced fresh sage and rosemary. Season to taste with sea salt and pepper. I usually start light on salt since my chicken is seasoned, then adjust at the end. Let everything simmer for 5 more minutes to marry the flavors and heat through the chicken before serving.

Top Tip

Having made this soup dozens of times, I’ve learned key tricks that help you get the perfect creamy texture and rich flavor every time — avoiding common pitfalls like clumpy thickener or overcooked greens.

Whisk Arrowroot Thoroughly: Always dissolve arrowroot in cold broth before adding to heat to prevent lumps; this smooth base is key to that creamy texture.
Don’t Rush the Sauté: Let the leeks and mushrooms soften fully without browning to unlock their natural sweetness and richness.
Use Fresh Herbs: Adding sage and rosemary at the end preserves their bright flavors and aroma instead of cooking them down too much.
Adjust Salt at the End: Since chicken thighs often come pre-seasoned, taste your broth after adding chicken to avoid over-salting.

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

Garnishes

I like to sprinkle a little extra nutritional yeast or fresh chopped parsley on top for color and a mild savory kick. A drizzle of quality olive oil or a few cracks of black pepper fresh from the grinder also work beautifully. These little touches elevate the soup without overpowering it.

Side Dishes

This soup is pretty hearty on its own, but I often pair it with a side of paleo-friendly dinner rolls or a crisp simple salad with lemon vinaigrette. Some days, roasted sweet potatoes alongside make the meal even more satisfying and festive.

Creative Ways to Present

For a special dinner, serve the soup in charming rustic bowls or hollowed-out mini pumpkins for a cozy fall vibe. A fresh herb sprig perched on top adds a lovely burst of color, making even weekday dinners feel a little celebratory.

Make Ahead and Storage

Storing Leftovers

Cool your soup completely before transferring to airtight containers. I keep leftovers in the fridge for up to 4 days — just give it a good stir before reheating. The kale might tighten up a bit but it softens nicely upon warming.

Freezing

This soup freezes well in portions — I like freezing individual servings in freezer-safe containers or silicone bags. Thaw overnight in the fridge, and the texture stays great thanks to the bone broth base and coconut milk.

Reheating

Reheat gently on the stovetop over low heat, stirring to reincorporate any separated coconut milk. Avoid high heat to keep it silky smooth and to prevent the coconut milk from curdling.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this soup?

Yes, you can substitute chicken breast for thighs, but keep in mind that breasts are leaner and can dry out if overcooked. To keep it juicy, add the breast meat later in the cooking process and simmer just until warmed through.

Is nutritional yeast necessary for the recipe?

Nutritional yeast adds a subtle cheesy, umami flavor that enhances the soup’s depth, especially since there’s no dairy. If you don’t have it, you can omit it, but the soup may be a bit less savory.

Can I make this soup Whole30 compliant?

Absolutely! This recipe is designed with Whole30 compliance in mind. Just make sure your brown mustard and chicken bone broth are compliant by checking the labels for added sugars or non-compliant ingredients.

What’s the best way to thicken the soup without dairy or flour?

Arrowroot starch or tapioca starch are perfect paleo-friendly thickeners that won’t alter the flavor. Dissolving the starch in cold broth before heating prevents lumps and helps create a wonderfully creamy texture.

Final Thoughts

This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe is truly one of those dishes that feels like homemade love in a bowl. It’s straightforward to prepare, nourishes both body and soul, and brings that comforting creamy texture without needing any dairy or flour. I hope you enjoy making it as much as I do and discover your own favorite twists along the way.