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Creamy Chicken Kale Soup (Paleo, Whole30)

Sunday, March 10, 2019 Edit
Easy Creamy Chicken Kale Soup with shredded chicken or turkey. Paleo Whole30, healthy, and gluten dairy free. Perfect holiday leftover recipe ! 

Creamy Chicken Kale Soup (Paleo, Whole30)

Ingredients
  1. 2-3 cups shredded chicken or turkey
  2. Curly kale or green chard as much as you like
  3. 5 slices of bacon I used hickory smoked bacon this time
  4. 1.5 cups carrots diced
  5. 1.5 cups celery diced
  6. 1.5 cups yellow onion diced
  7. 5-6 garlic cloves sliced
  8. 8 oz. cremini or baby bella mushrooms sliced
  9. 5 cups chicken stock about 32 oz. | 1 qt.
  10. 1 tbsp fresh thyme
  11. 1 tsp coarse salt
  12. Black pepper to taste
  13. Chopped parsley and/or fresh thyme for garnishing

For dairy-free cream:
  1. 4 tbsp cassava flour or yucca flour
  2. 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.