There’s something wonderfully comforting about a warm bowl of chicken soup that hugs you from the inside out, and this Easy Chicken, Mushroom & Leek Soup Recipe does exactly that and more. With tender chicken, earthy mushrooms, and sweet leeks swimming in a creamy, herb-tinged broth, it’s a bowl of pure goodness that’s surprisingly simple to make. Whether you’re craving a nourishing lunch or a soothing dinner, this soup brings together fresh, everyday ingredients in a way that feels both luxurious and homey. You’ll love how easy it comes together, yet how deeply satisfying every spoonful is.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but perfectly balanced to create layers of flavor and texture. From the gentle nuttiness of the leeks to the rich creaminess of the broth, each component plays a vital role in bringing this soup to life.
- Olive oil or butter: Provides a rich base for sautéing and adds a silky texture to the soup.
- Onion: Adds natural sweetness and depth when softened, forming a flavorful foundation.
- Leeks: Their mild, onion-like flavor adds sweetness and a beautiful light green color.
- Garlic: Offers a fragrant punch that complements both the chicken and mushrooms.
- Button or cremini mushrooms: Bring an earthy umami flavor and meaty texture to the soup.
- Chicken breast: The main protein that adds tenderness and heartiness, whether pre-cooked or fresh.
- Chicken stock: The soul of the soup, it carries all the flavors and keeps everything moist and savory.
- Heavy cream or full-fat coconut milk: Adds creaminess and richness, with a lighter option for dairy-free diets.
- Dried thyme: Lends a subtle herbal note that ties all the ingredients together.
- Bay leaf: Infuses the broth with gentle earthiness during simmering.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Fresh parsley (optional): Adds a pop of color and fresh brightness for garnish.
How to Make Easy Chicken, Mushroom & Leek Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil or butter in a large soup pot over medium heat. Once warm, add the diced onion and sliced leeks. Sauté gently for about 5 to 6 minutes until they’re wonderfully softened and their natural sweetness starts to shine. This step is key because it creates a fragrant base that carries through the entire soup.
Step 2: Cook the Garlic and Mushrooms
Next, toss in the minced garlic and sliced mushrooms. Cook them together for another 4 to 5 minutes until the mushrooms soften and develop a lovely browned color. This strengthens their deep, earthy flavor which pairs so well with the mild leeks and tender chicken.
Step 3: Brown the Chicken (if using raw)
If you’re using raw chicken breast, add the cubed pieces now. Cook them with the veggies for around 4 to 5 minutes until they’re slightly browned on the outside. This gives the chicken a seared flavor and ensures it’s cooked through during the simmering stage. If you have pre-cooked chicken, hold off on adding it until later.
Step 4: Add Stock and Herbs, Then Simmer
Pour in the chicken stock, then stir in the dried thyme and add the bay leaf. Bring everything to a boil before lowering the heat and letting it simmer gently for 15 to 20 minutes. This allows all the flavors to marry and the chicken to become tender and infused with herbaceous goodness.
Step 5: Add Pre-Cooked Chicken (if using)
If your chicken was pre-cooked, stir it into the soup now so it can warm through during the last 5 minutes of simmering. This keeps the chicken moist and perfectly tender without overcooking.
Step 6: Finish with Cream and Season
Pour in the heavy cream or full-fat coconut milk and give the soup a final gentle simmer for 2 to 3 minutes. This adds silkiness and richness to the broth. Taste and season generously with salt and pepper, because that finishing touch makes all the difference.
Step 7: Garnish and Serve Warm
Remove the bay leaf, then sprinkle fresh parsley over the soup for a bright color contrast and fresh bite. Ladle it into bowls and get ready to enjoy a heartwarming meal that’s as comforting as a hug.
How to Serve Easy Chicken, Mushroom & Leek Soup Recipe
Garnishes
Fresh parsley brings a pop of green and a burst of freshness right before serving, but feel free to experiment with a sprinkle of grated Parmesan or a dash of cracked black pepper to elevate each spoonful. A drizzle of good-quality olive oil can also add a luscious finishing touch.
Side Dishes
This soup shines beautifully alongside crusty bread or warm dinner rolls that you can dip straight into the creamy broth. A crisp green salad or roasted seasonal vegetables complement the richness while adding balance to the meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual bread bowls to impress your guests. Alternatively, garnish with sautéed mushrooms or a dollop of crème fraîche for an extra touch of sophistication. This soup also works beautifully as a starter in elegant glass cups for something light yet satisfying.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will keep well for up to 3 days, making it a perfect option for quick weekday lunches or nourishing dinners.
Freezing
This Easy Chicken, Mushroom & Leek Soup Recipe freezes wonderfully. Freeze it in portions that suit your needs, but keep in mind that the cream may slightly separate upon thawing; a quick stir while reheating will bring it back together beautifully.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to ensure it warms evenly without curdling the cream. If it’s too thick after refrigeration or freezing, simply add a splash of chicken stock or water to reach the perfect consistency.
FAQs
Can I use other types of mushrooms in this soup?
Absolutely! While button or cremini mushrooms are common, shiitake or portobello mushrooms can add wonderful depth and texture. Just slice them similarly and sauté well to bring out their full flavor.
Is it possible to make this soup dairy-free?
Yes, by swapping heavy cream for full-fat coconut milk, you keep the soup rich and creamy without any dairy. Coconut milk adds a subtle sweetness that pairs beautifully with the savory elements.
Can I prepare this soup ahead of time for a party?
Definitely! The flavors of the soup only improve the next day. Prepare it fully and store it in the fridge, then gently reheat before serving. Just add fresh herbs right before serving to keep things vibrant.
What if I only have dried leeks or onion powder?
Fresh leeks add the best flavor and texture, but if needed, you can use onion powder or dried alternatives sparingly. Just note that the texture won’t be the same, and you might want to add fresh garlic or herbs to enhance the flavor.
Can I make this soup in a slow cooker?
Yes! Sauté the onion, leeks, garlic, and mushrooms first, then add everything into the slow cooker with chicken, stock, and spices. Cook on low for 4–6 hours. Add cream in the last 30 minutes of cooking for best results.
Final Thoughts
This Easy Chicken, Mushroom & Leek Soup Recipe is one of those dishes that feels like a warm embrace on a chilly day but comes together effortlessly with ingredients you probably already have. It’s a versatile, cozy classic that invites you to slow down and savor each delightful bite. I promise once you try it, this soup will become a cherished go-to favorite you’ll want to make again and again.
Print
Easy Chicken, Mushroom & Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Easy Chicken, Mushroom & Leek Soup is a comforting and hearty soup made with tender chicken, earthy mushrooms, and mild leeks in a creamy broth. It’s simple to prepare, perfect for weeknight dinners, and offers a delicious balance of flavors with fresh herbs and a hint of creaminess. Ideal for a cozy meal, this soup can be adapted with dairy-free options making it versatile for various dietary needs.
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
- 1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw)
Liquid Ingredients
- 6 cups chicken stock (low-sodium preferred)
- 1 cup heavy cream or full-fat coconut milk (for dairy-free option)
Seasonings & Garnish
- 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 and cook for 5-6 minutes until they become soft and fragrant.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Continue cooking for 4-5 minutes until the mushrooms become tender and develop a nice browned color.
- Add Chicken (if raw): If using raw chicken breast, add the cubed chicken to the pot and cook for 4-5 minutes until the pieces are lightly browned on the outside. If using pre-cooked chicken, skip this step and 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 heat to let it simmer gently for 15-20 minutes to allow flavors to meld and chicken to cook through.
- Add Pre-cooked Chicken: If you are using pre-cooked chicken, stir it into the soup during the last 5 minutes of simmering to heat it through without overcooking.
- Add Creaminess and Season: Stir in the heavy cream or coconut milk and simmer for an additional 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Remove the bay leaf from the soup. Garnish with freshly chopped parsley if desired, and serve the soup hot for a satisfying meal.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk as described.
- Using low-sodium chicken stock allows better control over the saltiness of the soup.
- You can use pre-cooked, leftover chicken to save time and add it towards the end of cooking.
- Adjust thickness by reducing the amount of cream or stock depending on your preference.
- Fresh herbs like parsley add a bright finish but can be omitted if unavailable.
