If you are craving a comforting bowl that feels like a warm hug, this Easy Chicken, Mushroom & Leek Soup Recipe is here to brighten your day. It brings together tender chicken, earthy mushrooms, and gentle leeks in a creamy, flavorful broth that’s both nourishing and incredibly satisfying. Whether it’s a chilly evening or you just need a simple meal packed with wholesome ingredients, this soup delivers a perfect balance of taste, texture, and ease.
Ingredients You’ll Need
Each ingredient in this soup plays a key role, from building a rich, savory base to adding layers of flavor and texture. The beauty of this recipe lies in its simplicity, using everyday pantry staples that combine to create something truly special.
- Olive oil or butter: Provides a luscious foundation to sauté vegetables and adds rich flavor.
- Medium onion, diced: Sweetens the broth and adds depth to every spoonful.
- Leeks, sliced: Their delicate, slightly sweet onion-like taste lifts the soup and brings freshness.
- Garlic cloves, minced: Infuses aromatic warmth, creating a comforting undercurrent.
- Button or cremini mushrooms, sliced: Adds earthiness and hearty bite to balance the creaminess.
- Chicken breast, cubed or shredded: The star protein that keeps the soup hearty and satisfying.
- Chicken stock: The soul of the soup, enhancing all ingredients with a savory richness.
- Heavy cream or full-fat coconut milk: Creates a silky texture and subtle sweetness that complements the savory flavors.
- Dried thyme: Introduces herbal notes that brighten and deepen the overall taste.
- Bay leaf: Imparts subtle complexity during the simmering process.
- Salt and pepper: Essential seasonings to perfect the flavor balance.
- Fresh parsley (optional): Adds a fresh, vibrant garnish that makes every bowl feel special.
How to Make Easy Chicken, Mushroom & Leek Soup Recipe
Step 1: Soften the Aromatics
Start by heating olive oil or butter in a large soup pot over medium heat. Add the diced onion and sliced leeks and sauté them for 5 to 6 minutes. You’ll notice the vegetables soften and release their natural sweetness, creating a fragrant base that sets the tone for the entire soup.
Step 2: Add Garlic and Mushrooms
Next, toss in the minced garlic and mushrooms. Cook them together for about 4 to 5 minutes until the mushrooms turn tender and develop a lovely golden brown from caramelizing. This step is crucial for layering that rich umami flavor which makes the soup truly comforting.
Step 3: Incorporate the Chicken
If you’re using raw chicken, add the cubed pieces now and cook for another 4 to 5 minutes until the edges start to brown slightly. This quick sear locks in flavor and adds texture. If you have pre-cooked chicken, hold off for now – it will join the soup later.
Step 4: Add Stock, Herbs, and Simmer
Pour in the chicken stock and stir in dried thyme. Toss in the bay leaf, then bring everything up to a boil. Once boiling, lower the heat and let the soup gently simmer for about 15 to 20 minutes. This slow simmer allows the flavors to meld beautifully.
Step 5: Add Pre-Cooked Chicken
If you prepared chicken ahead of time, now is the moment to stir it into the simmering soup. Let it warm through during the last 5 minutes, ensuring the chicken absorbs the delicious broth.
Step 6: Finish with Creaminess
Pour in the heavy cream or dairy-free coconut milk, stirring gently. Simmer for an additional 2 to 3 minutes to allow everything to blend and glow with silky smoothness. Season the soup with salt and pepper to your preference.
Step 7: Garnish and Serve
Remove the bay leaf, sprinkle chopped fresh parsley on top, and ladle the soup into bowls. The fresh herb adds a pop of color and brightness that contrasts perfectly with the creamy texture.
How to Serve Easy Chicken, Mushroom & Leek Soup Recipe
Garnishes
A sprinkle of fresh parsley or chives is my go-to for adding a fresh, vibrant finish. For an extra touch, you can add a drizzle of good-quality olive oil or a small handful of grated Parmesan if you’re not dairy-free. These simple additions can elevate the experience and make the soup feel even more homemade and inviting.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic toast – perfect for soaking up every last drop. A light mixed greens salad with a citrus vinaigrette can add a refreshing balance to this creamy bowl. For a heartier meal, pair it with roasted root vegetables or a simple grain side like quinoa or wild rice for some extra texture.
Creative Ways to Present
Try serving the soup in mini bread bowls for a rustic, fun presentation that’s sure to impress guests. You could also garnish each bowl with sautéed mushroom slices on top for an elegant touch. If you’re feeling adventurous, swirl in a spoonful of pesto or a dash of smoked paprika to add a dash of personality.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain freshness. The flavors often deepen after a day, making leftovers just as delightful as the first serving.
Freezing
If you want to save some for later, this soup freezes very well. Cool it completely, then transfer to freezer-safe containers or bags. Remember to leave a bit of space for expansion. It can be frozen for up to three months, making it an excellent choice for meal prepping or busy days.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat. Stir occasionally until heated through to keep the creamy texture intact. Avoid boiling to prevent the cream from separating.
FAQs
Can I use other types of mushrooms?
Absolutely! Feel free to use shiitake, portobello, or mixed wild mushrooms for a deeper, earthier flavor. Just adjust the cooking time slightly depending on the size and type.
Is it possible to make this soup dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk for a luscious dairy-free version that maintains creaminess while adding a subtle coconut undertone.
What can I substitute for chicken stock?
If you don’t have chicken stock on hand, vegetable stock can be used instead. Just keep in mind it will slightly alter the flavor, but it will still be wonderful and comforting.
Can I prepare this soup ahead of time for a party?
Definitely. The soup tastes fantastic even after sitting for a day or two, making it a great make-ahead option. Just reheat gently before serving and add fresh herbs on top.
Can I use leftover cooked chicken?
Yes, leftover rotisserie or baked chicken works perfectly. Simply add it during the last few minutes of simmering to warm through without drying out.
Final Thoughts
There’s something truly special about a homemade soup that feels effortless yet so rewarding. This Easy Chicken, Mushroom & Leek Soup Recipe is exactly that kind of dish — cozy, creamy, and bursting with flavor, all while being simple to make. I hope you give it a try soon and find as much joy in every spoonful as I do. It’s a recipe that welcomes you like a good friend and makes any day better.
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 Fat
Description
This Easy Chicken, Mushroom & Leek Soup is a comforting and hearty dish perfect for any season. Combining tender chicken, earthy mushrooms, and mild leeks in a creamy broth, it’s a simple yet flavorful soup that can be made with either raw or pre-cooked chicken. The addition of fresh herbs and creamy coconut milk or heavy cream creates a rich, satisfying meal ideal for a quick lunch or cozy dinner.
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)
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)
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and sliced leeks, cooking for 5-6 minutes until they are softened and fragrant.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for 4-5 minutes more, stirring occasionally until the mushrooms are tender and nicely browned.
- Add Raw Chicken (if using): If you are using raw chicken breast, add the cubed chicken to the pot. Cook for another 4-5 minutes until the chicken pieces are slightly browned on the outside. Skip this step if using pre-cooked chicken.
- 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 low and let it simmer gently for 15-20 minutes to develop the flavors and ensure chicken is cooked through.
- Add Pre-Cooked Chicken (if using): If using pre-cooked chicken, stir it into the soup during the last 5 minutes of simmering to warm through without overcooking.
- Finish with Cream: Stir in the heavy cream or coconut milk, allowing the soup to simmer for another 2-3 minutes. Season with salt and pepper according to taste.
- Serve: Remove the bay leaf from the pot. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- You can use pre-cooked leftover chicken to reduce cooking time.
- Make sure to rinse leeks thoroughly to remove any dirt trapped between layers.
- Low-sodium chicken stock helps control saltiness; adjust salt to taste.
- This soup freezes well—cool completely before freezing and reheat gently on the stovetop.
