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
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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.
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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.
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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.
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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
Carbohydrates: 16g
Protein: 27g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 109mg
Sodium: 150mg
Potassium: 653mg
Fiber: 2g
Sugar: 2g
Vitamin A: 2895IU
Vitamin C: 33.3mg
Calcium: 74mg
Iron: 3.2mg