Dinner, Lunch, Recipes

Chicken Soup with Kale and Mushrooms

Chicken Soup with Kale and Mushrooms

Course Main Course


  • 1 lb boneless chicken, cooked
  • 3 tbsp grass-fed butter, ghee, or coconut oil
  • 2 leeks, chopped
  • 2 cloves garlic, minced
  • 2 cups white button mushrooms, sliced
  • 2 tbsp arrowroot starch
  • 2 tsp arrowroot starch
  • 3 cups chicken bone broth
  • cup full fat coconut milk
  • 2 tbsp nutritional yeast
  • ½ tbsp brown mustard
  • 2 sage leaves, minced
  • 2 tsp rosemary
  • salt & pepper, to taste


  • Melt butter in a large saucepan over medium heat. Add chopped leeks and cook until softened, then add mushrooms and garlic. Cook another 2-3 minutes until soft.
  • Whisk arrowroot into bone broth until fully dissolved.
  • Add kale to the saucepan and gentler stir, these will cook down quickly.
  • Pour in broth and coconut milk, stir. Whisk in nutritional yeast and mustard and combine.
  • Raise heat and bring to a boil while stirring until thickened then return heat to low.
  • Add in chicken, herbs, and salt and pepper. Simmer another few minutes to combine flavors.
  • Enjoy!

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