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
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)
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.
