Description
This creamy paleo chicken soup is a comforting and flavorful dish made with tender chicken thighs, earthy mushrooms, fresh kale, and aromatic herbs. It features a dairy-free, Whole30-compliant coconut milk base thickened with arrowroot starch for a velvety texture. Perfect for a nourishing weeknight meal, this soup is packed with wholesome ingredients and cozy seasonings.
Ingredients
Scale
Main 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)
Liquids & Thickeners
- 2 Tbsp + 2 tsp arrowroot starch (or tapioca)
- 2 2/3 cups chicken bone broth
- 2/3 cup organic coconut milk (full fat)
Flavorings & Seasonings
- 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)
Instructions
- Prepare the base: Melt the ghee, butter, or refined coconut oil in a large saucepan over medium heat. Add the chopped leeks and cook until softened, about 3-5 minutes. Then add the sliced mushrooms and minced garlic, stirring to coat everything evenly. Continue to cook for another 2-3 minutes until the mushrooms become soft.
- Mix broth and thickeners: While the vegetables cook, whisk the arrowroot starch into the chicken bone broth until fully dissolved to create a smooth mixture without lumps.
- Add kale and liquids: Add the roughly chopped kale to the saucepan with the vegetables and stir gently. Pour in the broth mixture and coconut milk. Whisk in the nutritional yeast and brown mustard until well combined.
- Cook the soup: Increase the heat and bring the soup to a boil, stirring frequently. Once boiling, reduce the heat slightly to avoid overflowing and continue to boil and stir until the soup thickens, approximately 5-7 minutes. Then reduce the heat to low.
- Finish with chicken and herbs: Add the boneless skinless chicken thighs, minced sage leaves, and fresh rosemary to the pot. Season with sea salt and pepper to taste. Allow the soup to simmer on low heat for an additional 5-7 minutes, or until the chicken is cooked through and tender.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally serve with paleo dinner rolls (note that these are not Whole30 compliant).
Notes
- This soup is cozy, comforting, and loaded with healthy veggies and flavor, making it perfect for nourishing weeknight dinners.
- You can substitute chopped onions for leeks if preferred.
- Use refined coconut oil if avoiding dairy or ghee for a fully paleo and Whole30 compliant option.
- Adjust salt and pepper seasoning based on whether your chicken is pre-seasoned.
- Arrowroot starch helps thicken the soup without gluten, but tapioca starch can be used as an alternative.
- If you want a richer flavor, use homemade chicken bone broth if possible.
- For thicker soup, add a little more arrowroot starch dissolved in broth towards the end of cooking.
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
