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

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)

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)

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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.