Description
This Creamy Paleo Chicken Soup with Mushrooms and Kale is a cozy, comforting, and nutrient-packed dish that features tender chicken thighs simmered with fresh vegetables and herbs in a creamy, dairy-free broth. Perfect for a healthy Whole30 and paleo-friendly meal, this soup is easy to prepare and full of flavor.
Ingredients
Scale
Main 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)
Instructions
- Prepare the base: 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 sliced mushrooms and minced garlic. Stir to coat the vegetables evenly and cook another 2-3 minutes until they are soft and fragrant.
- Dissolve arrowroot starch: While the vegetables cook, whisk the arrowroot starch into the chicken bone broth until fully dissolved and smooth.
- Add greens and liquids: Add the roughly chopped kale to the saucepan with the vegetables and gently stir. The kale will look like a lot initially but will cook down significantly. Pour in the chicken bone broth mixture and the full-fat coconut milk. Stir to combine.
- Incorporate seasonings: Whisk in the nutritional yeast and brown mustard until the soup mixture is well combined, creating a creamy texture and flavor.
- Boil and thicken: Raise the heat and bring the soup to a boil, stirring continuously. Lower the heat slightly to prevent overflow and continue boiling and stirring until the soup thickens to the desired consistency. Then turn the heat down to low.
- Add chicken and herbs: Add the boneless skinless chicken thighs, along with the minced sage leaves and fresh minced rosemary. Season with sea salt and pepper to taste, considering that the chicken might have been pre-seasoned.
- Simmer and serve: Allow the soup to simmer another few minutes on low heat so the flavors meld and the chicken is heated through. Serve hot, optionally accompanied by paleo dinner rolls for a complete meal.
Notes
- This soup is paleo, Whole30 compliant, dairy-free, and packed with vegetables, making it a healthy and filling option for weeknight dinners.
- Substitute leeks with chopped onions if preferred to fit your pantry.
- The amount of kale may look like a lot, but it reduces significantly when cooked, so don’t be afraid to add a generous amount.
- For a thicker soup, increase arrowroot starch by 1 teaspoon, but be careful not to add too much or the texture might become gummy.
- Check brown mustard labels to ensure Whole30 compliance if that is a dietary concern.
- Serve with paleo dinner rolls or crusty bread if not following Whole30 for a hearty accompaniment.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 109 mg
