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
Scale
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.
