Description
Creamy and hearty, this Easy Chicken, Mushroom & Leek Soup is packed with tender chicken, earthy mushrooms, and flavorful leeks. Perfect for chilly days, this comforting recipe is quick, customizable, and ideal for meal prep. Whether you’re looking for a cozy dinner or a soothing lunch, this soup delivers rich, indulgent flavors in just under an hour.
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)
Instructions
- Heat olive oil or butter in a large soup pot over medium heat. Sauté diced onion and sliced leeks for 5-6 minutes until softened.
- Add minced garlic and mushrooms. Cook for 4-5 minutes until mushrooms are tender and browned.
- If using raw chicken, add chicken cubes and cook for 4-5 minutes until slightly browned. (For pre-cooked chicken, add it later.)
- Pour in chicken stock, stir in dried thyme, and add the bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- If using pre-cooked chicken, stir it in during the last 5 minutes of simmering.
- Add heavy cream or coconut milk and simmer for 2-3 more minutes. Season with salt and pepper.
- Remove the bay leaf, garnish with fresh parsley, and serve hot.
Notes
To make this dairy-free, use coconut milk instead of cream.
Swap chicken for chickpeas or tofu for a vegetarian version.
Add extra vegetables like spinach or carrots for more nutrients.
For storage, freeze without cream and add it after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
