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
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
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
