Description

This Creamy Paleo Chicken Soup with Mushrooms and Kale is a cozy, nourishing, and flavorful Whole30-compliant dish. Featuring tender chicken thighs simmered with earthy mushrooms, garlicky leeks, and nutrient-packed kale in a creamy coconut milk base thickened with arrowroot starch, it offers a dairy-free, grain-free, and paleo-friendly option that’s perfect for weeknight dinners or comforting meals anytime.

Ingredients

Scale

Protein

1 lb boneless skinless chicken thighs

Vegetables & Aromatics

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)

Liquids & Fats

3 Tbsp ghee (grass-fed butter, or refined coconut oil)
2 2/3 cups chicken bone broth
2/3 cup organic coconut milk (full fat)

Thickening & Flavorings

2 Tbsp + 2 tsp arrowroot starch (or tapioca)
2 Tbsp nutritional yeast
1/2 Tbsp brown mustard (check for Whole30 compliance)
2 sage leaves (minced)
2 tsp fresh minced rosemary
Sea salt and pepper to taste (about 1/4 tsp salt and 1/8 tsp pepper)

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Instructions

Melt the fat: Heat the ghee, butter, or refined coconut oil in a large saucepan over medium heat until melted and shimmering.
Sauté aromatics and mushrooms: Add chopped leeks and cook until softened, about 3-4 minutes. Then add sliced mushrooms and minced garlic; stir to coat them with fat and cook for another 2-3 minutes until the mushrooms are soft.
Prepare thickening mixture: While vegetables cook, whisk arrowroot starch into the chicken bone broth until fully dissolved and smooth.
Add kale and liquids: Stir roughly chopped kale into the pan with the veggies, mixing gently. Then pour in the arrowroot-thickened broth and coconut milk. Whisk in the nutritional yeast and brown mustard until combined.
Bring to a boil and thicken: Raise heat to bring the soup to a boil, stirring frequently. Reduce heat slightly to prevent overflow and continue boiling and stirring until the soup thickens, about 3-4 minutes. Then lower heat to low.
Add chicken and herbs: Add the chicken thighs, minced sage, and rosemary to the pot. Season with sea salt and pepper to taste. Allow the soup to simmer gently for several minutes until the chicken is cooked through and flavors meld.
Serve: Ladle the warm, creamy chicken soup into bowls. Serve with paleo dinner rolls if desired (not Whole30). Enjoy your comforting, nutrient-dense meal!

Notes

This soup is rich in flavor and texture while keeping compliant with Paleo and Whole30 dietary guidelines.
Substitute leeks with chopped onions if preferred.
Arrowroot starch is the preferred thickener to keep it grain-free; tapioca starch can also be used.
The kale will look like a large quantity but wilts down significantly when cooked.
Check the label on brown mustard to ensure Whole30 compliance—prepare mustard at home if uncertain.
For dairy-free, use refined coconut oil instead of ghee.
Chicken thighs are best for moist and tender results, but breasts can be used if preferred.
Adjust seasoning at the end as chicken thighs may already be seasoned lightly.

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