There is something incredibly comforting and soul-satisfying about a warm bowl of soup, especially when it brings together the tender goodness of chicken, the earthy depth of mushrooms, and the subtle sweetness of leeks. This Easy Chicken, Mushroom & Leek Soup Recipe is exactly that kind of dish—simple enough for a cozy weeknight dinner yet flavorful enough to make you feel like you’ve just enjoyed a special meal. With its creamy texture, inviting aroma, and fresh ingredients, this soup quickly becomes a favorite in any home kitchen.
Ingredients You’ll Need
The beauty of this Easy Chicken, Mushroom & Leek Soup Recipe lies in its straightforward ingredients. Each one plays a vital role in building the comforting flavor and texture you’ll love. From the savory chicken stock to the fresh leeks and earthy mushrooms, everything comes together effortlessly.
- Olive oil or butter: Provides a rich base for sautéing and adds a lovely depth of flavor.
- Onion: Adds sweetness and a robust foundation to the soup’s flavor profile.
- Leeks: Brings a gentle, mild onion flavor with a hint of sweetness that brightens the broth.
- Garlic: Offers a punch of aromatic warmth to elevate the overall taste.
- Mushrooms: Supplies earthy tones and a satisfying meaty texture that complements the chicken perfectly.
- Chicken breast: Adds lean protein and heartiness, making the soup both nourishing and filling.
- Chicken stock: Forms the savory liquid foundation that ties all the ingredients together.
- Heavy cream or coconut milk: Creates a creamy, luscious mouthfeel with a smooth finish.
- Dried thyme: Infuses the soup with subtle herbal notes for depth and complexity.
- Bay leaf: Enhances the broth with a gentle, aromatic backdrop.
- Salt and pepper: Essential for seasoning and bringing harmony to the flavors.
- Fresh parsley (optional): Adds a burst of color and fresh herbal brightness just before serving.
How to Make Easy Chicken, Mushroom & Leek Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil or butter in a large soup pot over medium heat. Toss in the diced onion and sliced leeks, letting them soften gently for about 5-6 minutes. This step is crucial because it builds the foundation of flavor—softened onions and leeks bring out a subtle sweetness and richness that carry through the entire soup.
Step 2: Add Garlic and Mushrooms
Next, throw in the minced garlic and sliced mushrooms. Cook for an additional 4-5 minutes until the mushrooms release their moisture and turn a lovely golden brown. This caramelization step deepens the earthiness of the mushrooms, boosting the soup’s complexity without any extra effort.
Step 3: Incorporate the Chicken
If you’re using raw chicken, add the cubed pieces now and let them brown slightly for 4-5 minutes. This helps seal in juices and flavor. If you have pre-cooked chicken, hold off and add it later to keep it tender and moist.
Step 4: Simmer with Stock and Herbs
Pour in the chicken stock, then stir in the dried thyme and add the bay leaf. Bring the pot to a boil before reducing the heat to a simmer. Let everything bubble gently together for 15-20 minutes to marry the flavors and cook the chicken through if raw. The herbs and bay leaf add subtle layers of aroma that enrich the broth beautifully.
Step 5: Add Pre-cooked Chicken (if using) and Finish Cooking
If using pre-cooked chicken, stir it in during the last 5 minutes of simmering. This ensures the chicken warms through without drying out, keeping your soup deliciously tender.
Step 6: Stir in Cream and Season
Reduce the heat to low and slowly add the heavy cream or coconut milk, letting it meld into the broth for 2-3 minutes. Taste and season with salt and pepper to your liking. The cream adds a velvety finish that makes this chicken, mushroom and leek soup pure comfort in a bowl.
Step 7: Garnish and Serve
Finally, remove the bay leaf, sprinkle fresh parsley over the top for a pop of vibrant color, and ladle your soup while hot. The combination of colors, textures, and flavors will have you reaching for seconds in no time.
How to Serve Easy Chicken, Mushroom & Leek Soup Recipe
Garnishes
Fresh parsley is the classic choice and adds a lovely herbal brightness just before serving. You can also try a sprinkle of grated Parmesan for a touch of savory richness or a few drops of truffle oil to elevate the mushroom flavor. A dash of freshly ground black pepper on top heightens the aroma and visual appeal.
Side Dishes
This soup pairs wonderfully with crusty artisanal bread for dunking, warm buttery rolls, or even a crisp green salad to balance the creamy richness. For a heartier meal, serve alongside roasted root vegetables or a simple cheese board with mild cheeses and fresh fruit.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and garnish with a swirl of cream or coconut milk in a pretty pattern. Add toasted mushroom slices on top or scatter chopped chives and microgreens for a vibrant, restaurant-quality look that’s sure to impress friends or family.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating to bring back its creamy texture.
Freezing
You can freeze this soup for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, leaving a bit of room for expansion. If using cream, it’s best to add it fresh after thawing to keep the texture silky and smooth.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If needed, add a splash of broth or water to loosen the soup if it has thickened. Avoid boiling once cream is added to preserve its delicate texture.
FAQs
Can I use other types of mushrooms?
Absolutely! Feel free to swap in shiitake, portobello, or oyster mushrooms for different earthy flavors and textures. Just slice them similarly and cook until tender and golden.
Is this soup dairy-free?
Yes! Simply replace the heavy cream with full-fat coconut milk to keep it creamy and delicious while accommodating dairy-free diets.
Can I make this soup in a slow cooker?
Definitely. Follow the sauté steps on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add cream at the end before serving for best results.
How do I make this soup more filling?
Add cooked rice, quinoa, or small pasta shapes like orzo to the soup during the last 10 minutes of simmering. This will bulk it up and make it even more satisfying.
Can I prepare this soup with leftover chicken?
Yes! Using leftover cooked chicken is a great time saver. Add it near the end of cooking to warm without drying out your tender chicken pieces.
Final Thoughts
If you’re looking for a comforting, straightforward meal that feels like a warm hug on a chilly day, the Easy Chicken, Mushroom & Leek Soup Recipe is your new best friend. It’s packed with flavor, simple to make, and versatile enough to suit any taste or occasion. Whip up a batch and discover just how delicious and soothing homemade soup can be!
Print
Easy Chicken, Mushroom & Leek Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken, Mushroom & Leek Soup is a comforting and creamy dish perfect for a cozy meal. Loaded with tender chicken, savory mushrooms, and mild leeks, this soup is simmered in flavorful chicken stock and finished with cream or coconut milk for richness. Quick to prepare and satisfying, it makes a delicious option for lunch or dinner.
Ingredients
Soup Base
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 leeks, sliced (white and light green parts only, rinsed thoroughly)
- 3 cloves garlic, minced
- 8 oz (225g) button or cremini mushrooms, sliced
Protein and Liquid
- 1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw)
- 6 cups chicken stock (low-sodium preferred)
- 1 cup heavy cream or full-fat coconut milk (for dairy-free option)
Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and sliced leeks, cooking them for about 5-6 minutes until softened and fragrant.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for 4-5 minutes more, allowing the mushrooms to become tender and brown slightly.
- Add Chicken: If using raw chicken, add the cubed chicken breast now and cook for 4-5 minutes until it begins to brown. If using pre-cooked chicken, wait to add it later.
- Simmer Soup: Pour in the chicken stock, stir in the dried thyme, and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes so the flavors meld.
- Add Pre-Cooked Chicken: If you used pre-cooked chicken, stir it in during the last 5 minutes of simmering to heat through without overcooking.
- Finish with Cream: Stir in the heavy cream or coconut milk and simmer for an additional 2-3 minutes. Season the soup with salt and pepper according to your taste.
- Serve: Remove the bay leaf from the soup, garnish with fresh parsley if desired, and serve hot for a heartwarming meal.
Notes
- You can substitute chicken thighs for chicken breast if preferred for a juicier texture.
- For a dairy-free version, full-fat coconut milk works well instead of heavy cream.
- Use low-sodium chicken stock to better control the saltiness of the soup.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adding crusty bread or a side salad makes this soup a complete meal.
