Description

This easy Chicken, Mushroom & Leek Soup is a comforting and hearty dish perfect for any season. Made with tender chicken, sautéed mushrooms, and sweet leeks simmered in a savory chicken stock with herbs, it’s enriched with creamy heavy cream or coconut milk for a luscious texture. Ideal for a quick weeknight meal, this soup boasts simple ingredients and a flavorful profile that warms you from the inside out.

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 & Stock

1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw)
6 cups chicken stock (low-sodium preferred)

Flavorings & Garnish

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
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 sauté for 5-6 minutes until softened and fragrant, creating a flavorful base for the soup.
Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the pot. Cook for another 4-5 minutes until the mushrooms are tender and slightly browned, enhancing their earthy flavor.
Add Chicken: If using raw chicken, add the cubed pieces to the pot and cook for 4-5 minutes until slightly browned on the outside. If pre-cooked chicken is used, hold it aside to add 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 the heat and let it simmer gently for 15-20 minutes to develop rich flavors.
Add Pre-cooked Chicken: If you’re using pre-cooked chicken, stir it into the soup during the last 5 minutes of simmering to heat through without overcooking.
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, balancing the flavors.
Serve: Remove the bay leaf. Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve warm for a comforting meal.

Notes

Using low-sodium chicken stock helps control the salt content in the soup.
For a dairy-free alternative, substitute heavy cream with full-fat coconut milk.
Leeks should be rinsed thoroughly to remove any grit or dirt trapped between the layers.
This soup can be made ahead and tastes even better the next day after flavors meld.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.