Creamy Chicken Kale Soup (Paleo, Whole30)

Easy and super delicious Creamy Chicken Kale Soup. It’s hearty, healthy, and gluten dairy free. You can easily create variety for the whole family. Perfect healthy holiday leftover recipe !

Creamy Chicken Kale Soup recipe that’s hearty, healthy, and gluten dairy free.Save

It’s one day after Thanksgiving so I bet many households are having turkey or chicken for lunch. Sure, you could make a casserole, pot pie, or a focaccia club or you could make something way simpler and healthier like my Creamy Chicken (or Turkey) Kale Soup, using leftovers from your Thanksgiving dinner.

There are many reasons that make this soup great but what I love most about it is that this leftover recipe actually tastes BETTER than many soups made from scratch.

I first crisped up uncured and sugar free hickory smoked bacon from Pederson’s Farms in a 6 qt. Dutch oven and reserved a few tablespoons of bacon fat to saute onions and garlic slices. It adds a nice smoky flavor to create a lovely soup base.

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

Servings: 8 people

Calories: 324 kcal

Ingredients

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:

4 tbsp cassava flour

1 cup full fat coconut milk

Instructions

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 !

Nutrition Facts

Creamy Chicken Kale Soup (Paleo, Whole30)

Amount Per Serving (383 g)

Calories 324 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 9g 45%

Cholesterol 46mg 15%

Sodium 797mg 33%

Potassium 737mg 21%

Total Carbohydrates 21g 7%

Dietary Fiber 2g 8%

Sugars 4g

Protein 17g 34%

Vitamin A 116.6%

Vitamin C 33%

Calcium 8.4%

Iron 14.5%

* Percent Daily Values are based on a 2000 calorie diet.

Get Full Recipe Creamy Chicken Kale Soup (Paleo, Whole30)

Share this post