Looking for a hearty, comforting dinner that’s as nourishing as it is delicious? This Creamy Paleo Chicken Soup is here to save the day! Packed with veggies, tender chicken, and a creamy, dairy-free base, it’s a perfect weeknight go-to or a great way to use leftover turkey from the holidays. 🍲

Why This Soup Deserves a Spot on Your Table

  1. Quick and Easy – Ready in under 30 minutes, even if you’re starting with uncooked chicken! Perfect for busy weeknights when time is short but you still want something homemade and satisfying.
  2. Veggie-Packed Goodness – Loaded with leeks, mushrooms, garlic, and kale, this soup offers a boost of vitamins and antioxidants while delivering amazing flavor.
  3. Wholesome and Creamy – The base of chicken bone broth, coconut milk (don’t worry—you won’t taste the coconut!), and arrowroot starch creates a rich and satisfying texture. Nutritional yeast and a hint of spicy brown mustard add a cheesy twist for even more depth.
  4. Versatile and Paleo-Friendly – Use chicken thighs, turkey, or whatever cooked protein you have on hand. Plus, it’s Whole30 compliant and dairy-free for those following special diets!

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 flavour 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*

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 dinner rolls if desired (not Whole30). Enjoy!
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.
Recipe by Paleo Running Momma.

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