Easy Chicken, Mushroom & Leek Soup Recipe
When you crave something both comforting and vibrant, look no further than Easy Chicken, Mushroom & Leek Soup. This bowl is a little celebration in itself: earthy mushrooms, hearty chicken, and lush leeks come together in a velvety, flavorful broth, brightened with a hint of herbs. Whether you’re feeling under the weather or simply need a little warmth in your day, this is the kind of soup that immediately feels like home. And best of all, it’s wonderfully simple to make, going from scratch to simmer in under 40 minutes!
Ingredients You’ll Need
A handful of simple ingredients come together to create a soup that’s full of depth, color, and soul-soothing flavor. Each component plays its own essential part, so don’t skip the basics—they’re the reason this Easy Chicken, Mushroom & Leek Soup is so loved.
- Olive oil (1 tablespoon): Adds a touch of fruitiness and helps set the base for sautéing your leeks.
- Unsalted butter (1 tablespoon): Brings a rich, silky note that makes the veggies taste luxurious.
- Leeks (2 medium, white and light green parts only, cleaned and sliced): Mild, sweet, and incredibly aromatic, leeks add an unmistakable flavor and delicate texture.
- Garlic (2 cloves, minced): Instantly brightens the broth with aromatic zing; freshly minced makes all the difference.
- Cremini or white mushrooms (8 oz, sliced): Earthy and meaty, mushrooms provide comforting depth and heartiness.
- Dried thyme (1 teaspoon): Infuses the soup with subtle herbal notes that tie everything together beautifully.
- Salt (1/2 teaspoon): Draws out all those savory flavors and makes them shine.
- Black pepper (1/4 teaspoon): A kick of gentle heat balances the creaminess and earthiness.
- Low-sodium chicken broth (4 cups): Gives you control over salt content while providing a robust, savory backbone.
- Cooked shredded chicken breast (2 cups): Perfect for using up leftovers and adding protein-packed comfort.
- Heavy cream (1/2 cup, optional): Stirred in at the end for extraordinary silkiness—totally optional but definitely decadent.
- Fresh parsley (1 tablespoon, chopped for garnish): A burst of bright green freshness right before serving.
How to Make Easy Chicken, Mushroom & Leek Soup
Step 1: Sauté the Leeks
Start by heating the olive oil and butter together in a large, heavy-bottomed pot over medium heat. Once the butter is melted and bubbling gently, add your sliced leeks. Let them cook for 4 to 5 minutes, stirring occasionally, until they’re softened and just starting to turn golden. You’ll smell that sweet, oniony aroma that lets you know something delicious is about to happen.
Step 2: Add the Aromatics and Mushrooms
Toss the minced garlic, sliced mushrooms, dried thyme, salt, and black pepper right into the pot with your softened leeks. Stir everything together and let the mixture sauté for another 5 to 6 minutes. The mushrooms will start to release their juices, then soak up all the flavors from the butter, oil, and herbs as they turn soft and richly browned.
Step 3: Pour in the Broth and Simmer
Now, pour in the chicken broth, scraping up any tasty bits from the bottom of the pot. Turn the heat up slightly and bring it all just to a gentle boil, then immediately lower it to a simmer. Let the soup bubble away gently for about 10 minutes, giving all the flavors plenty of time to come together and deepen.
Step 4: Add Chicken and Finish Simmering
Tip in your cooked, shredded chicken breast and give it a good stir. Allow the soup to simmer for another 5 minutes. This step warms the chicken through and brings the whole soup together, allowing all the ingredients to mingle and shine.
Step 5: Stir in Cream (Optional) and Adjust the Seasoning
If you’re after a bit of luxury, stir in the heavy cream now and let the soup simmer gently for an additional 2 to 3 minutes. Taste your Easy Chicken, Mushroom & Leek Soup, adding a bit more salt and pepper if needed. When everything tastes just right, it’s time for the finishing touch.
Step 6: Serve Hot with Fresh Parsley
Ladle the piping hot soup into bowls and sprinkle with chopped fresh parsley. The color is gorgeous and the herbal pop is just the thing to lift each spoonful. Now, tuck in and enjoy that first soul-warming sip!
How to Serve Easy Chicken, Mushroom & Leek Soup
Garnishes
A handful of chopped fresh parsley is classic, but you can always get creative. Try a quick swirl of heavy cream, a drizzle of good olive oil, or even a pinch of extra black pepper for an added bite. If you love a touch of crunch, a few homemade croutons or crispy fried leeks on top can make your Easy Chicken, Mushroom & Leek Soup extra special.
Side Dishes
This soup is deliciously satisfying on its own, but serving it with a warm slice of crusty bread or a buttery biscuit is an absolute treat. Pair alongside a light green salad with a zesty vinaigrette for a complete meal that feels both comforting and fresh.
Creative Ways to Present
Turn Easy Chicken, Mushroom & Leek Soup into a showstopper by serving it in bread bowls or dainty teacups for a cozy lunch with friends. For dinner parties, tuck thin slices of sautéed mushrooms and a few extra leeks on top just before serving. Or, ladle the soup over a generous mound of cooked wild rice to add a hearty touch and a beautiful texture twist.
Make Ahead and Storage
Storing Leftovers
Once your soup has fully cooled, transfer it into airtight containers and pop it in the refrigerator. Easy Chicken, Mushroom & Leek Soup holds up beautifully for up to 3 days, making it perfect for meal prep or next-day lunches. The flavors deepen overnight, letting every ingredient shine even brighter.
Freezing
You can absolutely freeze this soup! For the creamiest results, leave out the heavy cream until after reheating. Pour the cooled soup into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge, reheat, and then stir in the cream just before serving.
Reheating
Reheating Easy Chicken, Mushroom & Leek Soup is simple. Gently warm it on the stovetop over medium-low heat, stirring often to keep everything evenly heated and creamy. If you’re in a hurry, the microwave works too—just use a microwave-safe bowl and heat in bursts, stirring occasionally, until hot all the way through.
FAQs
Can I make Easy Chicken, Mushroom & Leek Soup dairy-free?
Definitely! Simply leave out the butter and heavy cream, or use your favorite plant-based alternatives. Coconut milk is a great swap for the cream, creating a lovely richness without any dairy.
What type of mushrooms work best in this soup?
Cremini or white mushrooms are perfect for their classic flavor and tender texture, but you can also use a mix of wild mushrooms for a more intense, earthy taste. Experiment with what you love or have on hand.
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken is a wonderful shortcut that saves time and infuses extra flavor. Just shred or chop it and stir it in as directed.
How can I thicken the soup if I want a heartier texture?
To make your Easy Chicken, Mushroom & Leek Soup extra thick, simply let it simmer a bit longer uncovered to reduce the liquid, or stir in a tablespoon of flour or cornstarch slurry during the last simmer for a creamier, richer result.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as your chicken broth is labeled GF. Just skip any wheat-based sides, and you’ve got a gluten-free comfort bowl everyone can enjoy!
Final Thoughts
If you’ve been searching for that perfect, cozy bowl to bring a little joy to your kitchen, you’ll want to make Easy Chicken, Mushroom & Leek Soup over and over. With vibrant flavors, easy steps, and pure comfort in every spoonful, it’s sure to become one of your most-loved recipes. Give it a try and let it warm you from the inside out!
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Easy Chicken, Mushroom & Leek Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Chicken, Mushroom & Leek Soup is a comforting and flavorful dish perfect for any day of the week. With a creamy texture and hearty ingredients like shredded chicken and earthy mushrooms, this soup is sure to warm both body and soul.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium leeks (white and light green parts only), cleaned and sliced
- 2 garlic cloves minced
- 8 oz cremini or white mushrooms sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1/2 cup heavy cream (optional for creamier texture)
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil and butter: In a large pot over medium heat.
- Add leeks and cook: Until softened, about 4–5 minutes.
- Stir in garlic, mushrooms, thyme, salt, and pepper: Sauté for 5–6 minutes until mushrooms are tender.
- Pour in chicken broth: Bring to a gentle boil, then simmer for 10 minutes.
- Add shredded chicken: Cook for 5 more minutes.
- Stir in heavy cream: If using, simmer for an additional 2–3 minutes.
- Adjust seasoning: Taste and adjust as needed.
- Serve hot: Garnish with chopped parsley.
Notes
- To make it dairy-free, omit the butter and cream or use coconut milk as a substitute.
- For added flavor, stir in a splash of white wine before adding the broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg
