Description

This Easy Chicken, Mushroom & Leek Soup is a creamy, comforting bowl perfect for any season. Combining tender chicken, earthy mushrooms, and delicate leeks simmered in a flavorful chicken stock, finished with a touch of cream for richness, this soup is both hearty and wholesome. It’s simple to prepare with versatile ingredients and can be adapted for dairy-free diets using coconut milk.

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

1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw)

Liquids & Seasonings

6 cups chicken stock (low-sodium preferred)
1 cup heavy cream or full-fat coconut milk (for dairy-free option)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Garnish

2 tablespoons fresh parsley (optional, for garnish)

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Instructions

Sauté Vegetables: Heat olive oil or butter in a large soup pot over medium heat. Add diced onion and sliced leeks, cooking for 5-6 minutes until softened and translucent, which builds the soup’s aromatic base.
Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for 4-5 minutes until the mushrooms are browned and tender, releasing their earthy flavor into the mixture.
Cook Chicken (if raw): If using raw chicken breast, add the cubed chicken to the pot. Cook for 4-5 minutes until the chicken is slightly browned on the edges, sealing in juices.
Add Stock and Herbs: Pour in the chicken stock, stir in the dried thyme, and add the bay leaf. Increase the heat to bring the soup to a boil, then reduce to a simmer for 15-20 minutes to meld the flavors.
Add Pre-cooked Chicken: If using pre-cooked chicken, stir it in during the last 5 minutes of simmering to warm through without overcooking.
Add Cream and Season: Stir in the heavy cream or coconut milk and simmer for an additional 2-3 minutes. Taste and season with salt and pepper to your preference for a balanced flavor.
Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot for a comforting meal.

Notes

Use low-sodium chicken stock to control the salt level.
For a dairy-free version, substitute heavy cream with full-fat coconut milk.
If using pre-cooked chicken, add it towards the end of cooking to prevent drying out.
Leeks should be cleaned thoroughly as dirt can get trapped between layers.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Add crusty bread or a side salad for a complete meal.