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 ! 

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.