CREAMY PALEO CHICKEN SOUP WITH MUSHROOMS & KALE

~ Paleo Running Momma

3 T. ghee, grass-fed butter, or refined coconut oil
2 leeks, white and light green parts only, chopped
2 c. mushrooms, sliced
3 cloves garlic, minced
2-3 large handfuls kale, roughly chopped
2 T. plus 2 t. arrowroot starch or tapioca
2 2/3 c. chicken bone broth
2/3 c. organic, full-fat coconut milk
2 T. nutritional yeast
1/2 T. brown mustard
1 lb. boneless, skinless chicken thighs or breasts, cooked and chopped
2 sage leaves, minced
2 t. fresh minced rosemary
salt & pepper, to taste

In large saucepan over medium heat, melt ghee, butter, or oil. Add leeks and cook until softened. Add mushrooms and garlic, stirring to coat and cooking 2-3 minutes until soft.

While veggies are cooking, whisk arrowroot starch into broth until dissolved; set aside. Gently stir kale into to saucepan, then add broth with arrowroot and coconut milk. Stir in nutritional yeast and mustard until thoroughly combined.

Increase heat and bring to a boil, stirring constantly until thickened. Reduce heat to low and mix in chicken, sage, rosemary, salt, and pepper. Simmer a few minutes longer until heated through.

Makes about six cups.

Notes: As written, this recipe is Whole30 compliant, but it's still delicious if you adapt it to use whatever you have in your kitchen. We've made it with coconut oil, yellow onion instead of leeks, cornstarch instead of arrowroot or tapioca, regular chicken broth, non-organic coconut milk, and dried sage.