Easy Chicken, Mushroom & Leek Soup

Name: Easy Chicken, Mushroom & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw); 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; 2 tablespoons fresh parsley (optional, for garnish)

Isabella

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Easy Chicken, Mushroom & Leek Soup a creamy, hearty, and packed with tender chicken, earthy mushrooms, and flavorful leeks, this soup is the ultimate comfort meal for chilly days or when you need something soothing and satisfying. With its creamy texture and depth of flavor, it’s easy to see why this recipe is a winner for lunch or dinner.

Why You’ll Love This Recipe

Comforting and flavorful: The combination of tender chicken, creamy broth, and aromatic leeks creates a dish that’s both nourishing and indulgent.

Quick and easy: This soup comes together in under an hour, making it perfect for busy weeknights.

Customizable: You can adapt it to be dairy-free or change up the protein for a whole new flavor profile.

Great for meal prep: It stores and reheats beautifully, so you can enjoy it throughout the week.

Ingredients

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

1 lb (450g) chicken breast, cut into small cubes or shredded (pre-cooked or raw)

1 cup heavy cream or full-fat coconut milk (for dairy-free option)

6 cups chicken stock (low-sodium preferred)

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons chopped fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the 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 softened and fragrant.

Add the minced garlic and sliced mushrooms to the pot, cooking for another 4-5 minutes until the mushrooms are tender and lightly browned.

If using raw chicken, add the chicken cubes to the pot and cook for 4-5 minutes until slightly browned. (If using pre-cooked chicken, wait until later to add it.)

Pour in the chicken stock, stir in the dried thyme, and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.

If using pre-cooked chicken, stir it into the soup during the last 5 minutes of simmering to heat through.

Stir in the heavy cream or coconut milk and let it simmer for an additional 2-3 minutes. Season with salt and pepper to taste.

Remove the bay leaf, garnish with fresh parsley if desired, and serve hot.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Variations

Dairy-Free: Use full-fat coconut milk instead of heavy cream for a rich, dairy-free option.

Vegetarian: Replace the chicken with chickpeas or diced tofu and use vegetable stock.

Herbs: Add fresh thyme or rosemary for additional flavor.

Low-Carb: Skip the cream and add a splash of almond milk to keep it lighter.

Extra Veggies: Toss in some spinach, kale, or diced carrots for added nutrients.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Freeze the soup (without the cream) in a freezer-safe container for up to 3 months. Add the cream when reheating.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.

Related Recipes:

Creamy Mushroom Chicken and Rice

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work wonderfully and add extra richness to the soup.

How do I clean leeks properly?

Slice the leeks and soak them in a bowl of water, gently separating the layers to remove any dirt or grit.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors have more time to meld together.

What’s a good substitute for mushrooms?

If you’re not a fan of mushrooms, try diced zucchini or chopped celery for similar texture.

How can I thicken the soup if I want a heartier texture?

You can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last few minutes of cooking.

Conclusion

This Easy Chicken, Mushroom & Leek Soup is everything I crave in a comforting meal—rich, flavorful, and full of wholesome ingredients. Whether it’s for a cozy family dinner or a make-ahead meal, it’s a dish that never fails to impress. Give it a try, and it might just become one of your go-to recipes.

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