Description
A cozy and creamy Paleo chicken soup featuring tender chicken thighs, mushrooms, kale, and flavorful herbs in a dairy-free broth enriched with coconut milk and arrowroot starch. This Whole30-compliant recipe is perfect for a healthy and hearty weeknight meal.
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)
- 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
Instructions
- Sauté the vegetables: Melt ghee in a large saucepan over medium heat. Add chopped leeks and cook until softened. Then add sliced mushrooms and minced garlic, stirring to coat and cooking until softened, about 2-3 minutes.
- Prepare the broth: In a separate bowl, whisk arrowroot starch into the chicken bone broth until completely dissolved to prevent lumps.
- Combine ingredients: Add the roughly chopped kale to the saucepan with the sautéed vegetables and stir gently. Pour in the arrowroot-thickened broth and full-fat coconut milk. Whisk in nutritional yeast and brown mustard until fully combined.
- Cook the soup: Increase the heat and bring the soup to a boil, stirring frequently. Then reduce heat slightly to avoid boiling over, continue stirring and cooking until the soup thickens.
- Add chicken and herbs: Lower heat to low. Add the chicken thighs, minced sage leaves, and fresh rosemary. Season with sea salt and pepper to taste. Allow the soup to simmer gently for several minutes until the chicken is cooked through and flavors meld.
- Serve: Ladle the soup into bowls and enjoy warm, optionally with paleo dinner rolls (not Whole30 compliant).
Notes
- This soup is packed with veggies and flavor while being dairy-free, paleo, and Whole30 compliant.
- Chopped onions can be substituted for leeks if preferred.
- Use full-fat coconut milk for the best creamy texture.
- Season salt carefully, especially if chicken is pre-seasoned.
- Serve with paleo dinner rolls for a complete meal (optional, but not Whole30).
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
