Name: Creamy Paleo Chicken and Mushroom Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Paleo
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 (check label for Whole30 compliance); 2 sage leaves (minced); 2 tsp fresh minced rosemary; Sea salt and pepper to taste (approximately 1/4 tsp sea salt and 1/8 tsp pepper)

There’s something about a warm, velvety bowl of soup that just feels like a big hug on a plate. This Creamy Paleo Chicken and Mushroom Soup Recipe is exactly that—rich, comforting, and packed with wholesome ingredients that make you feel nourished from the inside out. It’s a go-to in my kitchen whenever I want something cozy and satisfying, yet still clean and healthy.

Two white bowls filled with creamy soup are shown on a white marbled surface with a striped cloth underneath. The soup has three main layers: a thick, light yellow cream base, chunks of light pink meat scattered throughout, and dark green leafy vegetables along with some slices of white mushrooms floating on top. A silver spoon is lifting some soup from the lower bowl, displaying a mix of creamy base, meat pieces, and greens. A sprig of fresh green rosemary lies near the bowls, adding to the natural feel of the scene. 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 and Mushroom Soup Recipe
Top Tip
How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken and Mushroom Soup Recipe

Why You'll Love This Recipe

This Creamy Paleo Chicken and Mushroom Soup Recipe is one of those dishes that’s effortlessly impressive but super straightforward to whip up. It hits the perfect balance of creamy and nourishing without relying on dairy or heavy creams, making it a wholesome option even for special diets.

Rich, creamy texture: Thanks to full-fat coconut milk and arrowroot starch, you get that luscious mouthfeel without dairy or grains.
Flavor-packed veggies: Leeks, mushrooms, kale, and fresh herbs combine for layers of savory goodness you’ll crave again and again.
Simple, clean ingredients: This recipe fits perfectly into paleo and Whole30 lifestyles—so you can enjoy without any guilt or confusion.
Comfort food that’s actually healthy: It’s cozy and filling, yet full of vitamins, protein, and good fats to keep you energized and satisfied.

Ingredients & Why They Work

Every ingredient in this soup plays a role, both for flavor and texture. The combo of hearty chicken thighs and earthy mushrooms paired with bright aromatics like leeks and fresh rosemary creates comfort that doesn’t feel boring. And those small additions—nutritional yeast and arrowroot starch—bring umami and creaminess that truly elevate it.

Flat lay of fresh boneless skinless chicken thighs, two whole uncracked brown eggs, two fresh leeks with white and light green parts, three cloves of peeled garlic, a small cluster of sliced white button mushrooms, a generous handful of roughly chopped vibrant kale leaves, a small white bowl of pale arrowroot starch powder, a small white bowl filled with creamy full-fat coconut milk, a small white bowl containing golden yellow ghee, a small white bowl with light yellow nutritional yeast flakes, a small white bowl holding smooth brown mustard, two fresh green sage leaves, a few sprigs of fresh green rosemary, a small white bowl with coarse sea salt, and a small white bowl with freshly cracked black pepper, all arranged with perfect symmetry and balanced proportions 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

Boneless skinless chicken thighs: Juicy and flavorful, thighs stay tender and add rich protein.
Ghee (or refined coconut oil): Adds a buttery richness without dairy, perfect for sauteing those veggies.
Leeks: Mild and sweet, leeks add depth of flavor; if you don’t have leeks, onions are an easy swap.
Garlic: A must for that aromatic punch that wakes up the whole soup.
White button mushrooms: Their umami tone adds earthiness and meaty texture.
Kale: A nutrient powerhouse that softens perfectly in soup, adding color and chew.
Arrowroot starch: The secret to the creamy, thickened broth without any grains or dairy.
Chicken bone broth: Rich in minerals, it’s the nourishing base that ties everything together.
Organic full-fat coconut milk: Creamy without overpowering coconut flavor—choose full fat for best consistency.
Nutritional yeast: Adds a subtle cheesy, savory note while being Whole30 friendly.
Brown mustard: Brings a mild tang to brighten the richness, check Whole30 compliance for your brand.
Fresh sage and rosemary: Aromatic herbs that deepen the soup’s warm flavor profile.
Sea salt and pepper: Essential for seasoning, but easy to adjust to your taste.

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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

I love tweaking this soup depending on what’s fresh or what mood I’m in. Feel free to add your favorite greens like spinach if kale isn’t your thing, or swap herbs to what you have on hand. It’s quite forgiving and flexible, making it a perfect base to experiment with flavors you enjoy.

Variation: Once I tried it with roasted garlic instead of raw minced garlic—it added a lovely sweetness and mellow depth that was a delightful twist.
Make it heartier: Add diced sweet potatoes or parsnips for extra carbs and natural sweetness.
Spice it up: A pinch of cayenne or smoked paprika works great for those who like a bit of warmth.

Step-by-Step: How I Make Creamy Paleo Chicken and Mushroom Soup Recipe

The image shows three white bowls filled with a creamy soup placed on a white marbled surface covered by a blue and white striped cloth. The soup consists of several layers: a light yellow, creamy broth forms the base, topped with pieces of light pink chicken, white sliced mushrooms, bright green kale leaves, and pale green celery chunks. Each bowl is filled generously, with the ingredients floating evenly in the broth. One bowl has a silver spoon inside, resting on the edge. A sprig of fresh green rosemary is visible near the lower left corner of the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics & Mushrooms

I start by melting ghee over medium heat—it smells heavenly as it melts. Then in go the chopped leeks, which I cook slowly until they're soft and fragrant, about 4-5 minutes. Next, add the mushrooms and garlic. This stage is all about building flavor, so stir occasionally, letting the mushrooms shrink and the garlic get fragrant but not burnt—about 2-3 minutes. This step sets the savory base you’ll thank me for later.

Step 2: Prepare the Broth Mixture & Add Kale

While those veggies are softening, whisk the arrowroot starch into the chicken bone broth carefully to avoid lumps—that’s key for thickening the soup smoothly. Then, toss in your kale right over the mushrooms—it looks like a mountain of greens at first, but trust me, it wilts down to just the right amount. Pour in the broth mixture and coconut milk, stirring gently to combine everything.

Step 3: Bring It to a Boil & Thicken

Turn the heat up to bring the pot to a gentle boil while stirring continuously—this activates the arrowroot to thicken the broth. Be mindful not to let it boil over, so reduce heat slightly once bubbling. You’ll notice the broth transform into a creamy, luscious base—it’s always such a satisfying moment!

Step 4: Add Chicken, Herbs & Seasoning

Now it’s time to add that tender chicken (if you pre-cooked it) along with the minced sage and rosemary. Season with sea salt and pepper to your liking—remember your chicken might already be seasoned, so taste before adding more. Let the soup simmer gently for a few more minutes so flavors meld together beautifully.

Top Tip

From my kitchen to yours, here are a few nuggets I’ve learned that make this Creamy Paleo Chicken and Mushroom Soup Recipe truly shine.

Pre-cook the chicken: For best texture without waiting longer, I like to gently poach or pan-sear my chicken thighs first, then slice them before adding to the soup.
Whisk arrowroot carefully: Avoid clumps by mixing arrowroot with broth before adding to the pot. Stir constantly once boiling to prevent sticking.
Don’t overcook kale: Toss it in at the right time so it keeps some texture and vibrant green color—overcooked greens can be sad!
Adjust seasoning last: Bone broth and chicken can be salty, so taste before adding extra salt or pepper to keep balance.

How to Serve Creamy Paleo Chicken and Mushroom Soup Recipe

Garnishes

I usually sprinkle a little freshly chopped thyme or parsley on top for a burst of color and freshness. A tiny drizzle of extra virgin olive oil adds silkiness to my bowl just before serving. If you like a tangy twist, a squeeze of fresh lemon juice brightens the creamy depth beautifully.

Side Dishes

This soup stands up nicely to paleo-friendly dinner rolls or a simple side salad with lemon vinaigrette. For heartier meals, roasted root vegetables alongside make for a nutrient-dense and filling plate.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini pumpkins or carved-out round bread bowls (for paleo or non-Whole30 guests), which adds an elegant cozy vibe. Garnishing each bowl with a sprig of rosemary makes it extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I always cool it before sealing to avoid condensation, which helps it stay fresh and flavorful.

Freezing

This soup freezes beautifully, which is great for batch cooking. I portion it out in freezer-safe containers and thaw overnight in the fridge before reheating. The creamy texture stays intact without separating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. This helps maintain the soup’s creaminess and prevents the coconut milk from curdling. Add a splash of bone broth or water if it gets too thick.

Frequently Asked Questions:

Is this soup truly Whole30 compliant?

Yes, as long as you use Whole30-compliant bone broth, brown mustard, and confirm your nutritional yeast label is compliant (many brands are). This Creamy Paleo Chicken and Mushroom Soup Recipe avoids dairy, grains, and added sugars, making it perfect for Whole30.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, but thighs tend to be juicier and add a richer flavor to the soup. If you use breast, be careful not to overcook it so it stays tender.

What if I don’t have arrowroot starch?

You can substitute tapioca starch for arrowroot starch in this recipe with equal results. Both help thicken the broth and create that creamy texture without gluten or dairy.

Can I make this recipe vegan?

This specific recipe relies on chicken and bone broth, so it’s not vegan. However, you could experiment by using vegetable broth, tofu or mushrooms for protein, and coconut milk to keep it creamy for a vegan adaptation.

Final Thoughts

This Creamy Paleo Chicken and Mushroom Soup Recipe has become one of those meals I turn to when I want something that feels both indulgent and nourishing. It’s the kind of soup you can enjoy any season and easily make your own with just a few tweaks. Trust me, once you try it, you’ll keep coming back to its rich, cozy goodness — a true kitchen hug waiting to happen.