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
Scale
Chicken and Broth
- 1 lb boneless skinless chicken thighs
- 2 2/3 cups chicken bone broth
- 2/3 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 Tbsp ghee (grass-fed butter or refined coconut oil)
- 2 Tbsp + 2 tsp arrowroot starch (or tapioca)
Flavorings and Seasonings
- 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)
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
