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.
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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.
- 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.
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
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:
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.
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.
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.
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.
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Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo, Whole30, American
- Diet: Paleo
Description
A cozy and creamy paleo chicken soup featuring tender chicken thighs, sautéed leeks, mushrooms, and nutrient-rich kale in a rich coconut milk and bone broth base. This Whole30-compliant recipe is dairy-free, flavorful, and perfect for a healthy weeknight dinner.
Ingredients
Chicken and Broth
- 1 lb boneless skinless chicken thighs
- 2 ⅔ cups chicken bone broth
- ⅔ cup organic coconut milk (full fat)
Vegetables
- 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)
Fats and Thickeners
- 3 tablespoon ghee (grass-fed butter or refined coconut oil)
- 2 tablespoon + 2 teaspoon arrowroot starch (or tapioca)
Flavorings and Seasonings
- 2 tablespoon nutritional yeast
- ½ tablespoon brown mustard (Whole30 compliant)
- 2 sage leaves (minced)
- 2 teaspoon fresh minced rosemary
- Sea salt and pepper to taste (about ¼ teaspoon sea salt and ⅛ teaspoon pepper)
Instructions
- Heat fat and sauté veggies: Melt the ghee or chosen fat in a large saucepan over medium heat. Add chopped leeks and cook until softened, about 3-4 minutes. Add sliced mushrooms and minced garlic, stirring to coat. Cook another 2-3 minutes until mushrooms are soft.
- Prepare broth mixture and add kale: In a separate bowl or measuring cup, whisk the arrowroot starch into the chicken bone broth until dissolved. Add the roughly chopped kale to the saucepan with the veggies and gently stir to combine; it will look like a lot but will cook down.
- Add broth and flavorings: Pour in the arrowroot-broth mixture and the full-fat coconut milk. Whisk in the nutritional yeast and brown mustard until well combined.
- Bring to boil and thicken: Raise the heat to bring the soup to a boil while stirring constantly. Lower the heat slightly to avoid boiling over, and continue stirring and boiling until the soup thickens, about 3-5 minutes. Then reduce heat to low.
- Add chicken, herbs, and season: Stir in the chicken thighs, minced sage leaves, and rosemary. Season with sea salt and pepper to taste. Let the soup simmer gently on low for another 5-7 minutes until the chicken is cooked through and flavors meld.
- Serve and enjoy: Ladle the hot soup into bowls. Optionally serve with paleo dinner rolls if desired. Enjoy your comforting, creamy paleo chicken soup!
Notes
- This soup is dairy-free, paleo, and Whole30 compliant, making it perfect for those following these diets.
- You can substitute chopped onions for leeks if preferred.
- Arrowroot starch acts as a natural thickener; tapioca starch can be used as an alternative.
- Use full-fat coconut milk for the creamiest texture and best flavor.
- Adjust salt and pepper according to your taste, especially if your chicken is pre-seasoned.
- For added flavor, ensure your bone broth is rich and homemade or a high-quality store-bought option.
- Paleo dinner rolls make a nice accompaniment but are not Whole30 compliant.
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
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