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Chicken and Mushroom Soup {dairy free & Paleo}

It’s 43 degrees (F) and raining here in South-central Alaska. It’s chilly, damp, and my baby girl has a cold with a fever. After an emotional week last week,  Abbi girl and I were in need of some serious nourishing comfort food, so I decided to make soup using some of the beautiful baby Portobellos we picked up at the store a few days ago.

Thank you to all of you who reached out to me last week. It can be very difficult to put into words what I struggle with, but when the words come I just have to let them out. I always feel vulnerable when I post something about my illness, but then you all virtually lift me up and send me love and well wishes from across the miles. I can’t help but feel blessed. God has blessed me with this incredible platform to share with all of you one of my greatest passions – my kitchen creations, and ultimately some of my deepest struggles. Thanks for being part of the journey I’m on.

Now how about a bowl of Creamy Chicken & Mushroom Soup?!

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This recipe is linked to Savoring SaturdaysSlightly Indulgent Tuesday and Allergy Free Wednesdays.

This soup is very flavorful. The rich broth alone will feed and nourish your soul; the veggies and chicken are just a bonus! Whether you are sick, emotionally drained, or just need a bit of comfort food, this is the soup for you!

Creamy Chicken & Mushroom Soup (dairy free & Paleo)
Yields 4-6 servings

3 tablespoons ghee, coconut oil, or olive oil
1/2 of a large onion, diced
4 carrots, peeled and diced
5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 ounces baby Portobello mushrooms, sliced and then chopped
5 cups chicken broth
14 ounces canned coconut milk (full fat)
1 ounce dried shitake mushrooms, broken into pieces
2 1/2 cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste

  1. In a large Dutch oven over medium-high heat, warm the ghee (or other desired fat) and then add the onions, carrots, and garlic. Season with sea salt and fresh ground black pepper. Cook until the vegetables are just starting to turn soft, about 5 minutes.
  2. Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.
  3. Stir in the chicken broth, coconut milk, and shitake mushrooms and bring to a boil. Cover with a lid and simmer over medium heat for 10 minutes.
  4. Stir in the chicken and frozen peas and cook for another 5 minutes. Taste and add more sea salt and fresh ground black pepper if desired. Serve immediately.

Megan’s Recipe Notes:
I prefer darker chicken meat in this recipe; however, please feel free to use what you prefer or have on hand.

This soup is creamy, but it is a thinner consistency soup, it is not thick. If you prefer a thicker soup, you can thicken it using gluten free flour or starch, such as sweet rice flour (not Paleo legal), arrowroot starch, or tapioca starch.

Are peas Paleo/Primal? Read what Mark Sisson of Mark’s Daily Apple has to say about it HERE.

All my love,
Megan

My joy will come in the morning - Medical Journal Entry #8
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Robin

Sunday 4th of September 2016

We tried this today! It was delicious! It was a crowd pleaser for a house full of picky pallets. Thank you!

Megan

Monday 5th of September 2016

Awesome! Thanks for leaving me a comment, Robin! Glad your family enjoyed it!

Anna Neidig

Thursday 31st of December 2015

Delish! My 6 yo loved this soup. Thank you for sharing all the knowledge you have acquired about allergen-free cooking...it adds much appreciated depth to my own cooking. I am determined to make allergen-free food delicious and fun for my family!

Jolaine Dagnone

Tuesday 27th of October 2015

This soup was soooo DELISH!!! I made a few changes to use up what was in my fridge-- I riced a head of cauliflower and added with the carrots and onion, then I fried my cremini mushrooms (ate up my last portobello for breakfast) in bacon lard before adding to the carrot mixture. I used butter for the oil and home made bone broth. I was hesitant to add the coconut milk because it tasted delicious already but the coconut milk really gave it some depth and made it so creamy! I also subbed the peas for corn because my son can't eat peas. We loved it including my two boys (10 months and nearly 4 years:) I also just want to give a shout out to your Protein Packed Monster Breakfast Cookies! They are our favourite cookies around here these days. We avoid eggs and nuts so finding this recipe was wonderful! Thanks so much!

Helen Janzen

Wednesday 23rd of September 2015

just made this soup for the first time and it is amazing and so easy to make!

Megan

Friday 25th of September 2015

So glad you enjoyed it, Helen! ;)

Monique

Sunday 22nd of March 2015

This was the first time to your site which I got to from a Pinterest post. I'm so glad that I found it. I tried this recipe and your berry cobler recipe tonight. This soup was DELICIOUS!! My boyfriend and I kept saying how good it was through dinner. Finished off with your cobbler since I saw a link at the bottom of this soup page. I don't think I cooked the cobbler long enough but it still tasted great. It didn't puff up at all. Thanks so much. I'll be visiting and trying more of your recipes Megan. :)