Creamy Chicken Kale Soup (Paleo, Whole30)
Sunday, March 10, 2019
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Easy Creamy Chicken Kale Soup with shredded chicken or turkey. Paleo Whole30, healthy, and gluten dairy free. Perfect holiday leftover recipe !
Ingredients
- 2-3 cups shredded chicken or turkey
- Curly kale or green chard as much as you like
- 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
- Chopped parsley and/or fresh thyme for garnishing
For dairy-free cream:
- 4 tbsp cassava flour or yucca 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.
Full Reading: https://iheartumami.com/creamy-chicken-kale-soup/