Creamy Chicken Kale Soup recipe that’s hearty, healthy, and gluten dairy free.
Print Pin
5 from 13 votes

Creamy Chicken Kale Soup (Paleo, Whole30)

Easy Creamy Chicken Kale Soup with shredded chicken or turkey. Paleo Whole30, healthy, and gluten dairy free. Perfect holiday leftover recipe ! 
Course Soup
Cuisine American
Keyword Creamy Chicken Kale Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 324kcal
Author ChihYu


  • 2-3 cups shredded chicken , or turkey
  • 5 slices of bacon , I used hickory smoked bacon this time
  • 1.5 cups carrots , diced
  • 1.5 cups celery , diced
  • 1.5 cups yellow onion , diced
  • 5-6 garlic cloves , sliced
  • 8 oz. cremini or baby bella mushrooms , sliced
  • 5 cups chicken stock , about 32 oz. | 1 qt.
  • 1 tbsp fresh thyme
  • 1 tsp coarse salt
  • Black pepper to taste
  • Curly kale or green chard , as much as you like
  • Chopped parsley and/or fresh thyme for garnishing

For dairy-free cream:


  • Prep: shred cooked chicken (or turkey). Dice carrots, celery, and yellow onion. Slice garlic cloves and mushrooms. Set aside 1 tbsp fresh thyme. Roughy chop curly kale or green chard. Set aside.
  • Bacon: Cook: Preheat a large dutch oven (I use 6 qt.) or heavy soup/stock pot over medium-high heat, when hot, add 5 slices of bacon. Render fat and crisp up the bacon. Once the bacon strips are crisped up, set aside. Leave 2 tbsp bacon fat in the dutch oven and save the remainder of the bacon fat aside for later use.
  • Cook: Re-heat the dutch oven, when hot, add sliced garlic cloves and diced onion. Season with a bit salt and saute until fragrant. Add carrots and celery. Season with another pinch of salt. Saute for a few additional minutes. Add cremini mushrooms and 1 tbsp fresh thyme. Give another quick toss then add chicken stock. You should have enough liquid to just cover the ingredients but not completely submerge them. Cover the pot with a lid, cook over medium heat until the veggies turn softer yet not mushy. In the meantime, mix well cassava flour with coconut milk until there are no lumps
  • Add chicken, kale, cream & serve: Stir-in shredded chicken and slowly pour the cream over hot simmering soup pot. Give it a gentle stir. Taste and see if more salt or black pepper is needed. Stir-in kale. If you prefer thicker soup, mix more cassava flour with liquid from the soup pot. Garnish with chopped parsley and/or fresh thyme, and don’t forget about the bacon crumbles !


Serving: 383g | Calories: 324kcal | Carbohydrates: 21g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 797mg | Potassium: 737mg | Fiber: 2g | Sugar: 4g | Vitamin A: 116.6% | Vitamin C: 33% | Calcium: 8.4% | Iron: 14.5%