Description
A comforting and easy-to-make chicken, mushroom, and leek soup that combines tender chicken, earthy mushrooms, and mild leeks in a creamy, flavorful broth. Perfect for a cozy meal any day of the week, this soup uses simple ingredients and straightforward steps to deliver a hearty and nourishing dish.
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
Chicken
- 1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw)
Liquids and 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)
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and sliced leeks, cooking them for 5-6 minutes until they soften and become fragrant.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Continue cooking for another 4-5 minutes until the mushrooms are tender and browned.
- Cook Chicken (if raw): If using raw chicken, add the cubed chicken to the pot and cook for 4-5 minutes until slightly browned. If using pre-cooked chicken, skip this step and add it later.
- Add Stock and Herbs: Pour in the chicken stock and stir in the dried thyme. Add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes to develop flavors.
- Add Pre-cooked Chicken: If using pre-cooked chicken, stir it into the soup during the last 5 minutes of simmering to heat through.
- Finish with Cream: Stir in the heavy cream or coconut milk and simmer the soup for an additional 2-3 minutes. Season with salt and pepper to taste.
- Serve: Remove the bay leaf, garnish the soup with fresh parsley if desired, and serve hot.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- Use low-sodium chicken stock to better control the saltiness of the soup.
- If you prefer a thicker soup, you can blend a portion of the soup and then stir it back in.
- Leeks should be rinsed thoroughly to remove any grit or dirt trapped between layers.
- Pre-cooking the chicken can save time; add it near the end just to heat it through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
