Name: Creamy Paleo Chicken and Mushroom Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 1 lb boneless skinless chicken thighs; 3 Tbsp ghee (grass-fed butter, or refined coconut oil); 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); 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; 1/2 Tbsp brown mustard; 2 sage leaves (minced); 2 tsp fresh minced rosemary; Sea salt and pepper to taste (approx. 1/4 tsp sea salt and 1/8 tsp pepper)

There's something irresistibly cozy about a bowl of soup loaded with tender chicken, earthy mushrooms, and creamy goodness. This Creamy Paleo Chicken and Mushroom Soup Recipe brings warmth and comfort to any day, with flavors and textures that make you want to linger over the last spoonful.

This image shows two white bowls filled with creamy soup. Each bowl has visible layers of chopped light pink chicken pieces, dark green kale leaves, small white beans, and light yellow celery, all mixed in smooth, pale yellow broth. A woman's hand is holding a spoon filled with the soup above one of the bowls, showing the mix of chicken, kale, and broth clearly. The bowls are placed on a white marbled surface with a striped cloth underneath, and there is a small bunch of fresh green rosemary beside one bowl. 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 and Mushroom Soup Recipe
Top Tip
How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken and Mushroom Soup Recipe

Why You'll Love This Recipe

I keep coming back to this recipe because it manages to be rich and creamy without any dairy, which is a total game-changer if you’re on Paleo or Whole30. Plus, it’s packed with veggies, fresh herbs, and that cozy chicken flavor that feels like a hug in a bowl.

Rich and Dairy-Free: The creaminess comes from coconut milk and arrowroot, so no dairy but all the luscious texture you want.
Loaded with Veggies: Kale, mushrooms, leeks, and garlic combine for deep flavor and nutrition in every spoonful.
Perfect for Busy Nights: You can whip this up quickly, making it a go-to for easy weeknight dinners when you want something nourishing.
Flexible and Flavorful: The fresh herbs and nutritional yeast add layers of flavor you won’t find in ordinary soups.

Ingredients & Why They Work

Each ingredient here was chosen to build layers of taste while keeping everything paleo and Whole30-friendly. The chicken thighs give you tenderness and protein, while leeks offer sweetness and mushrooms add that meaty earthiness. Coconut milk brings creamy texture without dairy, and arrowroot powder helps it all to thicken just right.

Flat lay of boneless skinless chicken thighs with light pink flesh and smooth skin, a small puddle of golden melted ghee in a simple white ceramic bowl, two fresh leeks showing white and pale green parts chopped into rings, three whole uncracked brown garlic cloves, a white ceramic bowl filled with sliced white button mushrooms, a large fluffy pile of roughly chopped dark green kale leaves, a small white bowl containing fine white arrowroot starch powder, a small white bowl with creamy full-fat coconut milk, a handful of bright yellow nutritional yeast flakes in a white ceramic bowl, a white ceramic bowl holding smooth brown mustard, two fresh green sage leaves minced with some fresh green rosemary sprigs minced beside them, a small white dish with coarse sea salt crystals, and another white bowl with cracked black peppercorns — all ingredients arranged symmetrically and balanced, placed 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: Dark meat stays juicy and flavorful in soups, much better than lean breast in this recipe.
Ghee or refined coconut oil: For a rich cooking fat that complies with paleo and adds a subtle buttery note.
Leeks: These mellow onions add sweetness and depth; if you can’t find leeks, chopped onions work fine too.
Garlic: A must for savory flavor and that wonderful aroma when cooking.
White button mushrooms: They soak up flavors and add a satisfying texture in every bite.
Kale: It’s packed with nutrients and stands up well to simmering, wilting down but keeping a bit of bite.
Arrowroot starch: A great paleo thickener that doesn’t cloud the broth, keeping it velvety smooth.
Chicken bone broth: Adds richness and depth, much better than water for flavor.
Full-fat coconut milk: Provides creaminess and a subtle tropical hint, balancing earthier flavors.
Nutritional yeast: Adds savory umami goodness — plus it’s Whole30-friendly to keep the flavor punchy.
Brown mustard: Brightens the soup with a mild tang, boosting complexity without overpowering.
Fresh sage and rosemary: These herbs bring woodsy, fragrant notes that tie everything together beautifully.
Sea salt and pepper: Essential for seasoning and bringing out all the flavors naturally.

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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

One of my favorite things about this Creamy Paleo Chicken and Mushroom Soup Recipe is how easy it is to make your own version. I like to swap in a handful of chopped spinach or swiss chard sometimes, and you could easily use thyme instead of rosemary if that’s what you have on hand.

Variation: Once, I swapped chicken thighs for leftover shredded rotisserie chicken. It cut cook time and still packed loads of flavor — perfect for last-minute meals.

Step-by-Step: How I Make Creamy Paleo Chicken and Mushroom Soup Recipe

The image shows three white bowls filled with a creamy soup. Inside the soup, there are about three layers: large chunks of light pink cooked meat, pale beige sliced mushrooms, and dark green leafy vegetables mixed with light green vegetable pieces, all floating in a thick pale yellow broth. The bowls are arranged on a blue and white striped cloth on a white marbled surface. A woman's hand holds a spoon dipped into the bottom right bowl. Nearby, a sprig of fresh rosemary and some sage leaves add green accents to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently soften your aromatics

Start by melting the ghee or coconut oil in a large saucepan over medium heat. Toss in the chopped leeks and cook until they become soft and translucent — this usually takes about 5 minutes. Then add the sliced mushrooms and minced garlic, stirring to coat them well. Let the mushrooms soften for about 2-3 minutes; you want them tender but not mushy, so keep an eye on the heat.

Step 2: Stir in the kale and mix the broth

While your veggies are cooking down, whisk the arrowroot starch into the chicken bone broth until it’s fully dissolved — no lumps allowed! Add the kale to your pan (it will look like a mountain but trust me, it cooks down a lot). Give everything a gentle stir, then pour in the broth mixture and the coconut milk. This is where the creaminess starts coming together.

Step 3: Season, thicken, and simmer

Whisk in the nutritional yeast and brown mustard to infuse flavor and earthy depth. Turn up the heat and bring the soup to a boil, stirring frequently. Then lower the heat slightly so it simmers without boiling over. Keep stirring until the soup thickens to a silky consistency — it only takes a few minutes.

Step 4: Add chicken and herbs, then finish

Finally, add the chicken thighs, minced sage, and rosemary. Season with sea salt and pepper to your taste — start small and adjust from there. Let the soup simmer gently for a few more minutes until the chicken is cooked through and the flavors meld beautifully. Then serve up your bowl of comfort!

Top Tip

From my kitchen to yours: this soup shines with fresh herbs and a good quality bone broth. I’ve made it with store-bought broth but honestly, homemade bone broth takes it to the next level—rich and nourishing every time.

Herb Freshness: Always use fresh rosemary and sage if you can. Dried herbs just don’t have the same magic here.
Slow and Steady: Don’t rush thickening the soup – stirring constantly prevents lumps and keeps that silky texture.
Arrowroot Whisking: Mixing arrowroot in the cold broth first avoids clumps and creates the perfect smooth base.
Chicken Choice: I prefer boneless thighs for juiciness, but you can sub in breast if you want less fat—just be careful not to overcook.

How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe

Creamy Paleo Chicken - Serving Suggestion

Garnishes

I love topping my soup with a sprinkle of fresh parsley or extra freshly minced rosemary to highlight those bright herbal flavors. Sometimes, a drizzle of extra virgin olive oil or a squeeze of lemon juice brings a fresh lift that balances the creaminess beautifully.

Side Dishes

Serve this with Paleo dinner rolls or a crisp green salad to round out the meal. For a low-carb option, roasted cauliflower or a side of sautéed greens pairs wonderfully without competing with the soup’s rich flavor.

Creative Ways to Present

On special occasions, I like to ladle this soup into rustic bread bowls made from Paleo-friendly almond flour breads—it’s like having a meal and a bowl at once! A sprinkle of crispy fried sage leaves on top also adds a lovely crunch and aroma that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps really well for about 3-4 days. The flavors actually deepen overnight, which is a nice bonus!

Freezing

This soup freezes beautifully. Just cool it completely, then transfer to freezer-safe containers or bags. When you thaw and reheat, give it a good stir — the texture stays great with no weird separation.

Reheating

I reheat this on the stove over low heat, stirring frequently to keep it smooth and prevent the coconut milk from separating. If it feels too thick after reheating, I add a splash of bone broth or water to loosen it up.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can definitely use chicken breast if you prefer leaner meat, but keep in mind that breasts cook faster and can dry out if overcooked. Adding them later in the simmering process helps keep the meat tender and juicy.

Is this soup Whole30 compliant?

Yes! This recipe is designed to be Whole30 compliant (just double-check that your mustard and bone broth labels meet Whole30 standards). It’s also dairy-free, grain-free, and uses paleo-approved ingredients.

Can I make this recipe in a slow cooker?

Absolutely! Sear the leeks, mushrooms, and garlic first for best flavor, then transfer everything to the slow cooker with the rest of the ingredients except the arrowroot. Add the arrowroot starch dissolved in broth near the end and cook until thickened.

What do I do if my soup isn’t thickening?

Make sure your arrowroot starch is fully dissolved in cold broth before adding. If the soup isn’t thick enough, continue simmering and stirring. If needed, whisk an extra 1 teaspoon arrowroot into a little cold broth and stir it in gradually while cooking.

Final Thoughts

This Creamy Paleo Chicken and Mushroom Soup Recipe holds a special place in my kitchen because it reminds me how delicious and comforting healthy eating can be. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe that makes every chilly evening a little warmer and every bite more satisfying. Don’t hesitate to make it your own and savor that cozy feeling!