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11.21.17

Creamy Paleo Chicken Soup with Mushrooms and Kale {Whole30}

Whole 30 Nut Free Egg Free No Added Sugar

This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that’s filling and healthy.  Quick and easy to make for weeknight dinners, too!

It seems like creamy + chicken is a thing lately on the blog, as far as savory recipes go!  Can you blame me?!

Between bacon and brussels sprouts, chicken pot pie, and now this creamy chicken soup, we’re pretty much covered for cozy winter comfort food.  Well, maybe not quite yet, but it’s a good start for sure.  I’m particularly excited to share this incredibly easy recipe though, because I made it all the things I personally love in a bowl of soup.

I’m a pretty picky soup eater, honestly, and plain old chicken soup with celery and carrots just doesn’t do it for me.   Nothing against celery and carrots, I just need a bit more BOOM! in my soup.

So boom right here – because I loaded it up with goodness.  The base is a creamy combination of chicken bone broth and coconut milk (you don’t taste the coconut) thickened with a bit of arrowroot starch.

I added some nutritional yeast and spicy brown mustard for a hint of “cheesy” flavor – and to offset any possibly hint of coconut flavor you might get from the milk (so many readers ask about this!) It’s my “secret” for giving my Whole30 compliant recipes more flavor, and there’s no going back after you try it!

In addition to the base and the chicken (I used boneless skinless chicken thighs, but you can use any cooked chicken (or turkey!) meat) I had to make sure this soup was veggie packed!

I sautéed leeks, mushrooms and garlic in plenty of ghee (you can use refined coconut oil or grass fed butter if preferred) and then added my favorite green of all time – KALE!  If you had asked me 5 years ago if I liked kale, I’m not even sure I could answer, since I doubt I knew what it was.

But since Paleo, well, kale and I are super tight.  It’s the green I’d happily marry if I had to choose one.  I actually don’t eat it raw (digestion) but eat it sautéed or roasted into chips every single day.  That said, you can use YOUR absolute favorite green when you make this soup, if you’re not quite as into kale as I am.

One of the best parts about this soup is how easy and quick it is to make.  I used to hate the idea of making soup simply because it seemed like it would take such a long time.

This creamy paleo chicken soup though?  Even if you still need to cook your chicken, it’ll all be ready in under 30 minutes!  Making it perfect for just about anytime you could imagine.  Plus, if your starting with cooked chicken, you’ll have your soup on the table in under 20 minutes.

In truth, due to my kids’ schedules after school, there are several days I barely have 30 minutes to get dinner ready – so this is BIG for me!  It also happens to be the perfect soup to make for leftover Thanksgiving turkey – just saying – since as I’m writing this, it’s just 3 days away!

I hope you’re ready to begin!  Let’s chop some veggies and make this (paleo & Whole30) creamy chicken soup!

Creamy Paleo Chicken Soup with Mushrooms and Kale {Whole30}

Creamy Paleo Chicken Soup with Mushrooms and Kale {Whole30}

This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that's filling and healthy.  Quick and easy to make for weeknight dinners, too!
Author: Michele
Course: Lunch or Dinner
Cuisine: Paleo, Whole30
Servings: 5
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5 from 4 votes

Ingredients

  • 1 lb boneless skinless chicken thighs Cooked* I prefer thighs but breasts can be used, or any leftover cooked chicken meat *See note for my cooking method
  • 3 Tbsp ghee grass-fed butter, or refined coconut oil
  • 2 leeks white and light green parts only, chopped - You can sub in chopped onions, if preferred
  • 3 cloves garlic minced
  • 2 cups white button mushrooms sliced
  • 2-3 large handfuls kale roughly chopped (it should look like a lot since it cooks down so much)
  • 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 (this is for flavor and is Whole30 compliant)
  • 1/2 Tbsp brown mustard check label for Whole30 compliance if needed
  • 2 sage leaves minced
  • 2 tsp fresh minced rosemary
  • Sea salt and pepper to taste I used 1/4 tsp sea salt and 1/8 tsp pepper, my chicken was already seasoned - see note*

Instructions

  1. 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 mushrooms and garlic. Stir to coat, then continue to cook another 2-3 minutes until soft.
  2. Meanwhile, whisk arrowroot into the broth until dissolved. Add the kale to the saucepan over the other veggies and gently stir (it’s a lot, it will cook down quickly though!) then pour in the broth and coconut milk. Whisk in the nutritional yeast and mustard until combined.
  3. Raise the heat and bring to a boil, stirring. Lower the heat just a bit to avoid overflow, and continue to boil and stir until thickened, then turn heat to low. 

  4. Add in the chicken, fresh herbs and season with salt and pepper, to taste. Allow soup to simmer another few minutes before serving. Serve with paleo dinner rolls if desired (not Whole30). Enjoy!

Recipe Notes

*I coated boneless skinless chicken thighs in ghee, salt and pepper, then baked in a 425 degree oven for about 20 minutes.  Once cool enough to handle, I chopped into bite size pieces.

Nutrition

Calories: 343kcal
Fat: 19g
Saturated fat: 12g
Cholesterol: 109mg
Sodium: 150mg
Potassium: 653mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 2g
Protein: 27g
Vitamin A: 57.9%
Vitamin C: 40.4%
Calcium: 7.4%
Iron: 18%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Creamy Paleo Chicken Soup:


This Creamy Paleo Chicken Soup is cozy, comforting, and loaded with veggies and flavor!  Mushrooms, garlic, leeks, kale and chicken in a creamy dairy free, paleo, and Whole30 soup that's filling and healthy.  Quick and easy to make for weeknight dinners, too!

Want More Whole30 Chicken Recipes?  Try One of these!

Creamy Chicken with Brussels Sprouts and Bacon

One-Pan Lemon Garlic Chicken Thighs

Easy One-Pan Bacon Wrapped Chicken

Paleo “Breaded” Chicken Cutlets

Easy Pesto Baked Chicken

Creamy Tomato Basil Chicken and Roasted Butternut

30 Minute Sheet Pan Chicken with Veggies

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Colleen Fenton says

    November 21, 2017 at 4:30 pm


    Looks awesome!! My husband and girls aren’t kale people! Lol How would it work with spinach?? Or What other green veggie would work?

    Reply
  2. Jill Harsch says

    November 22, 2017 at 12:21 am

    This looks devine, however, your recipe doesn’t detail when to add the chicken in…

    Reply
  3. Jenn Haggard says

    January 9, 2018 at 3:48 pm

    Can I substitute Almond Milk for Coconut Milk? Even though everyone says “you can’t taste it”….I can…

    Reply
  4. Gale says

    January 11, 2018 at 7:51 pm

    Just ride this and it is quite good. But the recipe never says when to actually add the chicken to the soup.

    Reply
  5. Tobi Norton says

    February 13, 2018 at 2:43 pm


    I love this soup recipe! I make a batch about every other week to have on hand for lunches. It’s also the perfect Sunday soup recipe up here in MN. Full of delicate flavor, it’s a winner! I do like to add some diced parsnips to mine too 🙂

    Reply
  6. thomas walsh says

    August 7, 2018 at 7:39 pm

    Why is the soup so high in fat and cholesterol!!! that’s not every Heart healthy???

    Reply
  7. Tanya says

    September 28, 2018 at 2:20 am


    Thank you for sharing this recipe! It’s my new favourite. I was on AIP in hopes of identifying what was causing frequent allergic reactions, and am slowly reintroducing. This diet shift has been hard to navigate, and some recipes just leave me feeling discouraged. I needed a good one- So amazing!

    Reply
    • Michele says

      September 30, 2018 at 9:56 am

      So thrilled you enjoyed it!

      Reply
  8. Denice says

    October 12, 2018 at 12:43 pm

    Hi! Thanks for sharing this recipe. Looks so yummi. I’m not a big fan of coconut milk (I’m such a heavy cream girl, haha, not good on a W30). Do you know of a brand that does not tast like coconut or do you have something to sub it with? Thanks, Denice

    Reply
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    October 17, 2018 at 4:19 am

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  10. Carol says

    October 30, 2018 at 5:11 pm

    Is there a substitute for the hemp seeds?

    Reply
  11. Susan Sewell says

    December 26, 2018 at 7:37 pm


    it was delicious. I’ve made this twice and plan on making again soon.
    Great to bring in individual containers for lunch at work.

    Reply
  12. Nikki says

    February 16, 2019 at 9:51 am

    Does it have a coconut taste?

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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