There’s nothing quite like a steaming bowl of Easy Chicken, Mushroom & Leek Soup to lift your spirits and warm you from the inside out! This soup brings together tender chicken, earthy mushrooms, and sweet, delicate leeks in a creamy, comforting broth that feels like a hug in a bowl. Whether you’re looking for a nourishing weeknight dinner or a cozy meal to share with friends, this recipe is destined to become a staple in your kitchen. The best part? It comes together in under an hour with simple ingredients you probably already have on hand.

Easy Chicken, Mushroom & Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Chicken, Mushroom & Leek Soup is in its simplicity—each ingredient has a purpose, adding layers of flavor, color, or creaminess. Gather these kitchen staples, and you’ll have everything you need for a soul-satisfying meal.

Olive oil (2 tablespoons): Adds richness and helps sauté the vegetables for a flavorful base.
Unsalted butter (1 tablespoon): Brings a subtle creaminess and enhances the overall flavor.
Leeks (2, cleaned and sliced): Offer a mild oniony sweetness that’s perfect for soup.
Garlic (3 cloves, minced): Infuses the broth with aromatic depth and a gentle kick.
Mushrooms (2 cups, sliced): Add earthy flavor and a meaty texture that pairs beautifully with chicken.
Carrots (2 medium, diced): Bring color and a hint of natural sweetness.
Celery (2 stalks, diced): Adds crunch and classic savory undertones.
Chicken broth (6 cups): Forms the savory backbone of the soup; use low-sodium for more control over seasoning.
Cooked shredded chicken breast (2 cups): Makes the soup hearty and satisfying—leftover or rotisserie chicken works perfectly.
Dried thyme (1 teaspoon): Lends a subtle, woodsy flavor that complements the veggies.
Dried parsley (1 teaspoon): Brightens up the soup and brings a fresh, herby note.
Bay leaf (1): Infuses the broth with gentle aromatics as it simmers.
Salt (1/2 teaspoon): Enhances all the flavors—adjust to taste as needed.
Black pepper (1/4 teaspoon): Adds a touch of warmth and gentle heat.
Heavy cream (1/2 cup, optional): Swirled in at the end for a creamy, luxurious finish.
Fresh parsley (for garnish): A sprinkle on top makes every bowl look and taste extra fresh.

How to Make Easy Chicken, Mushroom & Leek Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter in a large pot over medium heat. Once the butter has melted and the mixture is shimmering, add your sliced leeks. Cook them for about 4 to 5 minutes; you want them softened and fragrant, but not browned. This step lays the foundation for the Easy Chicken, Mushroom & Leek Soup, filling your kitchen with an irresistible aroma right from the start.

Step 2: Add the Vegetables

Next, stir in the minced garlic, sliced mushrooms, diced carrots, and diced celery. Sauté everything together for another 5 minutes. The mushrooms will release their juices, the carrots and celery will start to soften, and the garlic will become beautifully aromatic. This medley of flavors is what makes the soup taste so comforting and complex with minimal effort.

Step 3: Build the Broth

Pour in the chicken broth, then add the shredded chicken, dried thyme, dried parsley, bay leaf, salt, and black pepper. Give the pot a good stir, making sure everything is well combined. Bring the soup to a gentle boil, then immediately reduce the heat to a simmer. Let it cook for 20 minutes, allowing the flavors to meld and deepen. Your kitchen will smell absolutely incredible!

Step 4: Finish the Soup

After 20 minutes, remove and discard the bay leaf. If you’re craving extra creaminess, stir in the heavy cream at this point. Taste and adjust the seasoning with more salt and pepper if needed. The Easy Chicken, Mushroom & Leek Soup should be rich, flavorful, and oh-so-satisfying.

Step 5: Serve and Enjoy

Ladle the soup into bowls and finish each serving with a sprinkle of fresh parsley. The combination of the vibrant herbs, creamy broth, and tender chicken makes every spoonful a delight. Serve hot and savor every bite!

How to Serve Easy Chicken, Mushroom & Leek Soup

Garnishes

A final flourish of fresh parsley is classic, but you can also add a twist of cracked black pepper, a drizzle of olive oil, or a handful of homemade croutons for extra crunch. For a luxurious touch, a spoonful of crème fraîche or a sprinkle of grated Parmesan can elevate your Easy Chicken, Mushroom & Leek Soup to new heights.

Side Dishes

This soup pairs beautifully with crusty sourdough bread or a warm baguette—perfect for dunking and soaking up every last drop. If you want something lighter, a crisp green salad with lemon vinaigrette makes a refreshing partner, balancing the soup’s creamy, savory notes.

Creative Ways to Present

Transform your Easy Chicken, Mushroom & Leek Soup into an elegant starter by serving it in small mugs or teacups at a dinner party. For a rustic vibe, ladle it into deep bowls and set out a breadboard with an assortment of cheeses and olives. You can even serve it over a scoop of cooked wild rice or small pasta for a heartier main course.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a fantastic make-ahead meal for busy weeks. The flavors deepen as it sits, so leftovers taste even more delicious!

Freezing

If you’d like to freeze Easy Chicken, Mushroom & Leek Soup, simply skip the cream until you’re ready to serve. Pour the cooled soup into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating and adding fresh cream for best results.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until hot. If the soup thickens in the fridge or freezer, just add a splash of broth or water to reach your desired consistency. Avoid boiling if you’ve added cream, as this helps keep the texture silky and smooth.

FAQs

Can I make Easy Chicken, Mushroom & Leek Soup dairy-free?

Absolutely! Simply omit the butter and cream. Use a little extra olive oil to sauté the veggies, and your soup will still be rich and flavorful. You can even stir in a splash of coconut milk or dairy-free cream for added creaminess if you like.

What’s the best way to clean leeks?

Leeks can hide a surprising amount of dirt between their layers. Slice off the root and the dark green tops, then slice the leeks in half lengthwise. Rinse thoroughly under running water, fanning out the layers to wash away any grit before slicing.

Can I use rotisserie chicken in this recipe?

Yes, rotisserie chicken is a fantastic shortcut! Simply shred the cooked breast meat and add it to the soup as directed. The pre-cooked chicken soaks up the flavors of the broth and makes the recipe even quicker.

How can I make the soup gluten-free?

This recipe is naturally gluten-free as written, just double-check that your chicken broth doesn’t contain any hidden gluten. If you add rice or gluten-free pasta, it remains a safe and satisfying option for gluten-sensitive eaters.

What other vegetables can I add?

Feel free to get creative! Chopped spinach, kale, or peas can add extra color and nutrients. Swap in parsnips or potatoes for the carrots if you’re looking to change up the flavor profile. This Easy Chicken, Mushroom & Leek Soup is endlessly adaptable.

Final Thoughts

If you’re searching for a nourishing, flavorful, and fuss-free meal, Easy Chicken, Mushroom & Leek Soup is the answer. It’s comforting, deeply satisfying, and guaranteed to bring a smile to your face with every spoonful. Give it a try—you might just find yourself making it on repeat all season long!

Easy Chicken, Mushroom & Leek Soup Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Chicken, Mushroom & Leek Soup is a comforting and flavorful dish featuring tender shredded chicken, earthy mushrooms, and delicate leeks in a creamy broth. Perfect for a cozy meal, this soup combines simple ingredients with herbs for a wholesome, heartwarming experience that can be easily customized for dietary preferences.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
2 leeks, cleaned and sliced (white and light green parts only)
3 garlic cloves, minced
2 cups mushrooms, sliced
2 medium carrots, diced
2 celery stalks, diced
6 cups chicken broth
2 cups cooked shredded chicken breast

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional & Garnish

1/2 cup heavy cream (optional)
Fresh parsley for garnish

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Instructions

Prepare the base: Heat olive oil and butter in a large pot over medium heat. Add the sliced leeks and cook for 4 to 5 minutes until softened to build a flavorful foundation for the soup.
Sauté the vegetables: Stir in minced garlic, sliced mushrooms, diced carrots, and celery. Sauté the mixture for another 5 minutes until the vegetables are tender and fragrant.
Add broth and chicken: Pour in the chicken broth followed by the shredded cooked chicken. Stir in dried thyme, dried parsley, bay leaf, salt, and pepper to infuse the soup with aromatic flavors.
Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to meld and vegetables to fully cook.
Finish and garnish: Remove the bay leaf and, if desired, stir in the heavy cream to add richness. Adjust seasoning to taste. Ladle the soup into bowls and garnish each serving with fresh parsley before serving.

Notes

For a heartier soup, add 1/2 cup uncooked rice or small pasta when adding the broth.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Freeze without the cream if planning to store for longer periods to maintain the best texture and flavor.
Use low-sodium chicken broth to control sodium levels as per dietary needs.
For a dairy-free option, omit the heavy cream or substitute with coconut cream or almond milk.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: European-Inspired