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Green Chicken Soup

paleo green chicken soup recipe
I can tell this Green Chicken Soup is going to become one of my go to dishes in no time at all.

I love this soup because it is an easy way to take in powerfully nutritious greens. While I love my green juices in theory, in reality, my stomach doesn’t always agree with them, especially when it’s cold outside. That’s when it’s time to make Green Chicken Soup. Somehow, the carrots and kale give the soup a delicious sweet flavor, which makes this high protein, gluten free soup very grounding, and even more comforting than it already is.

Green Chicken Soup


  • 2 quarts chicken stock
  • 1 bunch kale, chopped
  • 3 carrots, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup shredded chicken (optional, though nice)

If you are starting entirely from scratch and making your own Roasted Chicken Stock, then after you have roasted the chicken for your stock, pick the meat from the bones and set aside in the fridge –you will add it to the finished soup later.

  1. Place chicken stock in a soup pot over medium heat, reserving 2 cups stock
  2. Take reserved stock and blend it with kale in a vitamix, until smooth and creamy
  3. Pour kale-stock mixture into pot of chicken stock
  4. Add carrots and mushrooms (and shredded chicken if you have it)
  5. Cook for 30 minutes, or until carrots are tender
  6. Serve

Tina Turbin of Glutenfreehelp.info wrote up a very nice review of The Gluten-Free Almond Flour Cookbook. She is also giving away 3 copies on her contests page. The deadline for entry is April 17th, 2010.

Lastly, I wanted to mention that Honeyville is have a huge sale right now. To receive 15% off your entire order use coupon code “NOFOOL” during checkout. Hurry though as the sale ends tonight (4/6/2010) at 6:00 PM PST.

posted on April 6, 2010, 16 comments

  1. Hannah's Harvest @ hannahsharvest.com

    Elana, this looks divine. Chicken, mushrooms and kale…just the best. Hope you are well, I love reading all the wonderful things happening for you.

  2. Jose

    Looks great. There’s nothing quite like homemade stock to make a great soup. Elana, do you ever work with chiles or spice? I haven’t seen many ‘spicy’ recipes on your website. Quite possibly one of my favorite chicken stock bases involves pureeing a couple of dried ancho chiles and reintroducing them into the stock. Anyway, I can’t wait to try this. Oh and the kale pesto recipe of yours became a staple in our house very quickly last summer!

  3. I love kale – and this sounds nutritious. I would imagine my body would thank me in a big way if I fed it this soup!

  4. Lynda

    I have tried some of the recipes and the kids love them too. I am having a problem with the chocolate cake. It seems to like to fall even cooking for the aloted amount of time. It may just be my oven , but the kids eat them like brownies.

  5. I am going to have to try this recipe immediately. I love kale, chicken, mushrooms, and carrots!

    As soon as I pick up some kale, this soup will be made. I may have to double the recipe or so to make some for the whole family :)

  6. Kimi @ The Nourishing Gourmet @ thenourishinggourmet.com

    Yummy! This sounds great.

  7. Just like Todd, all I have to do is pick up some kale. Such a simple recipe, yet it looks like it packs a heck of a punch in the taste department! I actually have homemade chicken stock sitting in the fridge right now, waiting for me to use it. Thanks!

  8. Meghan (Making Love In The Kitchen) @ meghantelpnerblog.com

    Elana! You have reached a new level with brilliance with this one. You know I love all things green and chicken soup is what keeps me from falling into the strict vegetarian category. Love it!

  9. Michelle

    yum – this sounds great! I can’t wait to try it.

  10. Carrol

    I just made this and am having it for lunch – mmm. I used leftover sausage, kale, carrots, and bunashimeji (beech) mushrooms because that’s what I had on hand. I had an abundance of kale from my CSA share and was putting it in everything I could think of – carrot kugel, pancakes, stir fry – so this recipe came in handy.

  11. Xena Carpenter

    I can’t believe some people thinks this looks great. To me it looks grouse, but I trust you over me for flavor and I love all of your recipes I have tried. So, here I go again! Wish me luck.

  12. I have an arsenal of wonderful soup recipes and I’m definitely going to add this one to my database. Really looks and sounds delicious. Thanks for the recipe.

  13. Kate Burton-Fricke

    Your book has changed my life. I have bought countless copies and given them out as gifts. I have catered little parties with my family and girlfriends introducing them to your wonderful goodies. I have a strong event planning background and work on a weekly television program for wedding planning. I am hoping to have a private discussion with you regarding taking some of the products to farmers markets this season. I have altered a few of the recipies and I want to be respectful of you since I give you full credit for develping this wonderful and simple gluten free/ almond flour concept.
    Please email me at your earliest convienance.

  14. Elana,

    I made this for dinner tonight and it was delish! My hubby, who is very picky even liked it and he is not a soup person. I now have lunch for tomorrow and I am so excited to try more of your recipes. I have already made the Cauliflower rice, the Spunky Coconut’s Chicken Meatballs as well as the grilled broccoli. So many options to choose from! Thanks again for all of your wonderful recipes.

  15. Michelle

    I love this recipe. I’ve trying to add ore greens in creative ways and this is so tasty. Thanks

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