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paleo chicken and mushroom soup


Chicken mushroom soup is an old familiar favorite which is a meal in itself. It’s already paleo, with a couple of substitutions.

2 to 4 chicken breasts and/or thighs, boneless
8 to 12 oz. portobello mushrooms, sliced
8 to 10 oz. diced carrot
10 to 12 oz. diced onion
2 cups organic chicken broth
1 can full fat coconut milk
1 tbsp. paprika
1 tsp. each dill, ginger
Dash cinnamon
1 tsp. lemon juice
Salt and pepper to taste
Cilantro or parsley
Instructions:Boil chicken or fry in butter or oil and dice. Saute onions and carrots 10 minutes, add mushrooms and saute another 10 minutes. Stir in chicken, broth, coconut milk, spices and seasonings. Cover and simmer on lowest setting for 30-45 minutes. Garnish with cilantro or parsley.

Any vegetables you like can be diced and added to this delicious soup. Try including a blended avocado for a unique taste. Use a paleo-approved oil such as olive, coconut or avocado. Butter should be ghee or any natural grass-fed brand.