Name: Creamy Paleo Chicken Soup with Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 2 sage leaves (minced); 2 tsp fresh minced rosemary; Sea salt and pepper to taste

Nothing beats a bowl of warm, velvety comfort on a chilly day, and this Creamy Paleo Chicken Soup with Mushrooms Recipe is just that. It’s rich and nourishing without any dairy, loaded with earthy mushrooms and fresh kale, and so satisfying you’ll find yourself craving it again and again.

Two white bowls filled with creamy soup are placed on a blue-striped cloth over a white marbled surface, with a small bunch of rosemary beside them. The soup has several layers: the top layer shows pieces of light pink chicken mixed with bright green kale leaves and light cream-colored slices of mushrooms, all floating in a pale yellow broth that looks smooth and thick. One bowl features a silver spoon lifting some soup, displaying all these ingredients together clearly in the spoon's bowl. The scene is well-lit with natural light highlighting the textures of the soup and bowls. 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 Soup with Mushrooms Recipe
Top Tip
How to Serve Creamy Paleo Chicken Soup with Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Paleo Chicken Soup with Mushrooms Recipe

Why You'll Love This Recipe

I got hooked on this soup because it’s creamy and indulgent, yet it fits perfectly within paleo and Whole30 guidelines. The flavors of mushrooms, garlic, and fresh herbs come together beautifully, making every spoonful cozy and deeply satisfying.

Rich Creaminess: Thanks to coconut milk and arrowroot starch, the soup feels decadent without dairy or grains.
Wholesome Ingredients: With chicken thighs, kale, and mushrooms, it’s packed with nutrients that make this soup a meal.
Simple Weeknight Friendly: The recipe is easy to pull together even after a long day, yet makes you feel like you’re indulging.
Customizable and Flexible: You can swap leeks for onions, or add your favorite herbs—it’s forgiving and adaptable.

Ingredients & Why They Work

Each ingredient in this Creamy Paleo Chicken Soup with Mushrooms Recipe is thoughtfully chosen to build flavor while keeping it healthy and paleo-compliant. From the tender chicken thighs for protein to the earthy mushrooms and hearty kale, it all balances perfectly.

Flat lay of boneless skinless chicken thighs, a small mound of golden ghee, two whole leeks with white and light green parts, three whole garlic cloves, a small white bowl of sliced white button mushrooms, a generous handful of roughly chopped kale leaves, a small white bowl of pale arrowroot starch powder, a small white bowl of rich chicken bone broth, a small white bowl of creamy full-fat coconut milk, a small white bowl of light golden nutritional yeast flakes, a small white bowl of brown mustard, two fresh sage leaves, a few sprigs of fresh rosemary, coarse sea salt crystals, and whole black peppercorns, all arranged with perfect symmetry 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: They stay juicy and tender during simmering, giving the soup rich flavor without drying out.
Ghee (or refined coconut oil): Adds buttery richness while keeping it dairy-free and paleo.
Leeks: Their mild onion flavor softens beautifully, but feel free to swap with yellow onions if that’s what you have.
Garlic: Freshly minced, it amps up the savory depth and aroma.
White button mushrooms: They soak up flavors and add that lovely umami boost.
Kale: Don’t be shy with this—though it looks like a lot, it wilts down and packs a nutritional punch.
Arrowroot starch: This is the key to that silky, thickened broth without gluten or grains.
Chicken bone broth: Using bone broth not only deepens the flavor but adds nourishing collagen.
Full-fat coconut milk: The secret to creamy texture and subtle coconut sweetness that blends with savory notes.
Nutritional yeast: Gives a cheesy, nutty flavor that’s Whole30-approved and adds complexity.
Brown mustard: Offers a gentle tang and helps balance richness.
Sage and rosemary: Their fresh herbal brightness elevates the whole soup.
Sea salt and pepper: Essential for seasoning—tweak to your taste, especially if your chicken is already seasoned.

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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 like to switch things up depending on the season or what I have on hand. Sometimes, I’ll throw in a handful of spinach instead of kale for a softer texture. Or if I’m feeling adventurous, a pinch of smoked paprika adds a fun twist.

Variation: I once added diced sweet potatoes for extra heartiness—they cooked right in with the mushrooms and worked great for meal prep.

Step-by-Step: How I Make Creamy Paleo Chicken Soup with Mushrooms Recipe

The image shows three orange bowls filled with creamy soup, each containing about three main layers: chunks of white meat, light green chopped celery, and dark green leafy kale, all mixed with pale beige sliced mushrooms in a thick light yellow broth. One bowl in the bottom right has a spoon in it, and the soup’s surface shows a creamy texture with visible pieces floating. The bowls sit on a white marbled surface covered by a striped blue and white cloth, with a sprig of fresh green rosemary placed nearby for decoration. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Mushrooms

Start by melting your ghee or coconut oil over medium heat in a large saucepan. Toss in the chopped leeks and cook gently until they soften—about 4-5 minutes. Then add the sliced mushrooms and garlic, stirring so everything gets coated and fragrant. Let it cook another 2-3 minutes until the mushrooms shrink and release their moisture. This step builds the soup’s flavor base, so don’t rush it!

Step 2: Prepare the Broth and Add Kale

While the veggies soften, whisk the arrowroot starch into the chicken bone broth until fully dissolved to avoid lumps. Add the kale to the pan—it looks like a mountain, but trust me, it will wilt down nicely. Pour in the broth and coconut milk, stirring to combine everything evenly.

Step 3: Bring It to a Creamy Bubble

Crank the heat up until the broth boils, then reduce slightly to prevent overflowing. Keep stirring as the soup thickens from the arrowroot. When you notice that lovely creamy texture, lower the heat to a gentle simmer to keep it cozy but not scorching.

Step 4: Add Chicken, Herbs & Seasoning

Stir in your cooked (or shredded) chicken thighs along with minced sage and rosemary. Season with sea salt and pepper, tasting as you go—remember your chicken might already be seasoned, so start light. Let everything simmer for a few more minutes to marry the flavors before serving.

Top Tip

I’ve found that these little tweaks make a huge difference when making this Creamy Paleo Chicken Soup with Mushrooms Recipe—trust me, they’ll help you get it just right.

Use Fresh Bone Broth: It deepens the flavor and adds a natural richness that store-bought broth can lack.
Don’t Skip the Arrowroot: Without it, the soup won’t thicken properly and might be too runny.
Let the Mushrooms Cook Thoroughly: Mushrooms release moisture and intensify flavor when sautéed well.
Season Gradually: Taste the broth after adding chicken and herbs before adding extra salt—you can always add more but can’t take it away!

How to Serve Creamy Paleo Chicken Soup with Mushrooms Recipe

Garnishes

In my kitchen, a sprinkle of fresh parsley or extra finely chopped rosemary finishes this soup perfectly, adding a pop of color and fresh flavor. Sometimes, I add a drizzle of extra virgin olive oil or a squeeze of lemon to brighten the richness.

Side Dishes

I love pairing this soup with crispy roasted vegetables or a simple side salad with a tangy vinaigrette. For something more indulgent, paleo-friendly dinner rolls are a smashing hit to soak up every drop of soup.

Creative Ways to Present

For a cozy dinner party, I’ve served this creamy soup in rustic bread bowls—perfect for impressing guests. You could also top each bowl with a sprinkle of toasted nuts or seeds for crunch and extra texture.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better.

Freezing

This soup freezes beautifully. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly on low-medium heat, stirring often to avoid sticking. If it thickens too much after refrigeration, add a splash of water or bone broth to loosen the consistency.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Creamy Paleo Chicken Soup with Mushrooms Recipe?

Yes, you can use chicken breasts if you prefer, but thighs tend to stay juicier and more tender during simmering. If you opt for breasts, be careful not to overcook them to avoid dryness.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a subtle cheesy depth and enhances the umami flavor, but if you don’t have any on hand, you can omit it. The soup will still be delicious, just a bit less complex in flavor.

Can I make this soup in a slow cooker?

Absolutely! You can sauté the leeks, mushrooms, and garlic, then add all ingredients except the arrowroot starch and coconut milk to the slow cooker. Cook on low for 6-8 hours. Then stir in the arrowroot dissolved in broth and coconut milk during the last 30 minutes to thicken the soup.

What can I substitute for arrowroot starch in this recipe?

Tapioca starch is a great 1:1 substitute for arrowroot starch and works just as well for thickening this soup while keeping it paleo-friendly. Avoid using regular flour or cornstarch to stay true to paleo/Whole30 guidelines.

Final Thoughts

This Creamy Paleo Chicken Soup with Mushrooms Recipe has become my go-to for chilly evenings when I want something that feels indulgent but also fuels me well. With every spoonful, you get comfort, nutrients, and that rich creamy texture without any guilt. I can’t recommend it enough—give it a try and make it your own little bowl of warmth and goodness.