There’s something incredibly soothing about a warm bowl of soup that feels both indulgent and nourishing. This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe strikes exactly that balance, wrapping you in cozy, wholesome flavors that remind me of quiet evenings at home. You’re going to love how creamy and hearty it is without a drop of dairy.

The image shows two bowls of creamy soup with several layers of ingredients. The soup has thick white broth as the base layer, filled with chunky pieces of light pink chicken, green kale leaves, white sliced mushrooms, and small light green celery pieces scattered throughout. The bowls are round and white with orange rims, placed on a white marbled surface with a striped cloth beneath them. A spoon is held by a woman's hand, lifting a scoop of the soup that clearly shows the creamy broth, chunks of chicken, kale, and mushrooms. The colors are soft and natural, showing a warm and hearty meal. 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

I can’t get enough of this soup—it’s one of those meals that feels fancy enough for guests yet simple enough for a busy weeknight. The flavors meld together so beautifully, and it’s packed with nourishing ingredients that make you feel good inside and out.

Comforting Creamy Texture: Thanks to arrowroot starch and coconut milk, the soup has a luscious, smooth consistency without any dairy needed.
Whole30 and Paleo Friendly: It fits perfectly into both diets, so you don’t have to compromise on flavor or your lifestyle goals.
Loaded With Veggies: Mushrooms, leeks, kale—all those veggies bring earthy depth and vibrant nutrients to the bowl.
Simple, Satisfying Protein: Tender chicken thighs keep this soup hearty and filling, perfect for a nourishing meal any time.

Ingredients & Why They Work

Every ingredient in this Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe plays a role to create layers of flavor and texture. From veggies to broth, each component highlights simple, nourishing whole foods.

Flat lay of fresh boneless skinless chicken thighs, a small white ceramic bowl of golden melted ghee, two whole uncracked pale green and white leeks chopped, three whole uncracked garlic cloves, a small white ceramic bowl filled with sliced white button mushrooms, a large handful of roughly chopped dark green kale leaves, a small white ceramic bowl of white arrowroot starch powder, a small white ceramic bowl with creamy white chicken bone broth, a small white ceramic bowl of full fat organic coconut milk, a small white ceramic bowl of golden nutritional yeast flakes, a small white ceramic bowl of brown whole grain mustard, two fresh sage leaves finely chopped, a small pile of finely minced fresh rosemary, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of cracked black peppercorns 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: These provide juicy, flavorful protein and hold up well in slow cooking without drying out.
Ghee or Refined Coconut Oil: Adds richness and a silky base for sautéing aromatics.
Leeks: Bring a subtle sweetness that’s gentler than onions, but onions work as a swap.
Garlic: A must for that garlicky warmth and depth.
White Button Mushrooms: Contribute an earthy umami boost that makes this soup deeply satisfying.
Kale: Packed with vitamins and iron, plus it cooks down beautifully without overpowering the soup.
Arrowroot Starch or Tapioca: Perfect natural thickeners that keep the soup creamy and light.
Chicken Bone Broth: Adds richer flavor and collagen benefits that you won’t get from plain broth.
Full-Fat Coconut Milk: Provides creaminess in a paleo and dairy-free way.
Nutritional Yeast: A secret ingredient for cheesy, savory notes that remind me of comforting cream soups.
Brown Mustard: Adds a tangy depth that pulls all flavors together.
Fresh Sage and Rosemary: These herbs freshen the soup with aromatic, woodsy notes that feel so cozy.
Sea Salt and Pepper: Enhances and balances all the flavors perfectly.

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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

The beauty of this Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe is how easy it is to tweak. I’ve experimented with adding different herbs or boosting the spice, and every time, it turns out delicious. Feel free to make it your own!

Variation: I love adding a pinch of smoked paprika for a subtle smoky twist that deepens the flavor profile.
Dietary Swap: You can swap kale for spinach if you prefer a milder green that wilts faster.
Seasonal Change: In colder months, adding chopped carrots or parsnips brings a little natural sweetness that balances the savory.
Protein Alternative: Use turkey thighs or breast if you want a lighter meat option, adjusting cooking times slightly.

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

Three white bowls filled with a creamy soup sit on a white marbled surface with a blue and white striped cloth underneath. Each bowl contains roughly four layers: a light yellow creamy broth at the base, topped with green kale leaves, pale green celery pieces, white sliced mushrooms, and chunks of light pink cooked meat. One bowl in the bottom center has a silver spoon resting inside, partially submerged. A green rosemary sprig and sage leaves sit beside the bowls on the marbled surface. The bowls are round with a simple design. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Mushrooms

Start by melting your ghee or coconut oil in a large saucepan over medium heat. This sets the stage for the rich base. Add the chopped leeks first and cook until soft and translucent, about 5-7 minutes. I find patience here develops that lovely sweetness. Then stir in the sliced mushrooms and minced garlic—cook for another 2-3 minutes until the mushrooms soften and release their earthiness. This fragrant step makes all the difference.

Step 2: Prepare the Broth and Add the Greens

While those veggies are cooking, whisk the arrowroot starch into the chicken bone broth until it’s fully dissolved to avoid any lumps. That arrowroot is your natural thickener magic! Toss the chopped kale into the pan with the mushrooms and leeks—it may look like a mountain of greens, but don’t worry, it wilts down fast. Gently stir everything together before pouring in the broth and coconut milk.

Step 3: Bring to a Creamy Simmer

Turn the heat up to bring the soup to a gentle boil, stirring continually. Once boiling, lower the heat slightly to maintain the boil without overflow. Keep stirring until the soup thickens beautifully—I usually watch closely around 3-5 minutes. When thick and creamy, reduce to a low simmer.

Step 4: Add the Chicken, Herbs, and Season

Now it’s time to add your chicken thighs, fresh sage leaves, minced rosemary, and seasoning with sea salt and pepper. The chicken cooks quickly in the simmering soup, soaking up all those herbal, creamy notes. Just a few more minutes and it’s ready to serve.

Top Tip

From my experience making this soup multiple times, these little kitchen hacks really elevate the final dish and ensure success.

Slowly Cook Leeks: Don’t rush them at the start—soft leeks develop natural sweetness that balances the savory broth perfectly.
Whisk Arrowroot Thoroughly: Mix arrowroot with liquid before adding it to the pan to avoid clumps and ensure a silky smooth texture.
Don’t Overcrowd the Pan: When you add kale, stir gently and give it time to wilt instead of packing the pan tightly, so you retain a lovely texture.
Fresh Herbs Last: Add fresh sage and rosemary at the end to preserve their bright, fragrant qualities without turning bitter.

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

Creamy Paleo Chicken Soup - Serving Suggestion

Garnishes

I usually top my bowls with a sprinkle of extra nutritional yeast for that cheesy hit and a little swirl of coconut cream for extra richness. A few fresh sage leaves on top add an elegant touch and wonderful aroma. These simple garnishes make me feel like I stepped into a cozy café.

Side Dishes

This soup pairs fabulously with paleo-friendly bread rolls or crisp salad greens dressed with lemon vinaigrette for a light, balanced meal. Sometimes I go for roasted sweet potatoes on the side for a touch of natural sweetness and extra comfort.

Creative Ways to Present

For special occasions, I like serving the soup in rustic bread bowls—that cozy, edible container adds a wow factor. You could also garnish with microgreens or chopped chives for a fresh pop of color and flavor when entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for 3-4 days. The flavors actually deepen overnight, so the next-day lunch often tastes even better. Just give it a good stir before reheating.

Freezing

This soup freezes well—just portion it out into freezer-safe containers. When thawing, let it defrost overnight in the fridge and give it a gentle reheat on the stove, stirring occasionally. The creaminess stays intact, which impressed me the first time I froze it!

Reheating

Reheat gently on low heat, stirring frequently to prevent the coconut milk from separating. Avoid microwaving on high to keep the texture smooth and the chicken tender.

Frequently Asked Questions:

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

Yes, you can substitute chicken breast if you prefer leaner meat. Just be mindful that chicken breast cooks faster and can dry out if overcooked, so add it near the end of the simmering process and watch carefully.

Is nutritional yeast necessary for this soup?

While nutritional yeast adds a cheesy, umami depth, it’s optional. If you don’t have it or want to avoid it, you can skip it, but your soup might miss that extra flavor dimension.

Can I make this recipe Whole30 compliant?

Absolutely! This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe is designed to be Whole30 compliant by using approved ingredients such as ghee, coconut milk, and nutritional yeast without any dairy or grains. Just be sure to check your mustard label.

What can I use if I don’t have arrowroot starch?

You can substitute arrowroot starch with tapioca starch or cassava flour in the same quantity. Both work well as natural thickeners to maintain the creamy texture of the soup.

Final Thoughts

This Creamy Paleo Chicken Soup with Mushrooms and Kale Recipe is truly a staple in my kitchen during colder months. It brings warmth and comfort without weighed-down heaviness. I hope you’ll find it as satisfying and versatile as I have—it’s like a cozy hug in a bowl, perfect for nourishing yourself after a long day. Give it a try and make it your own; I promise it’ll become one of those go-to recipes you keep coming back to.