Easy Chicken, Mushroom & Leek Soup Recipe

If you’re craving a bowl of pure comfort that’s equal parts hearty and fresh, this Easy Chicken, Mushroom & Leek Soup is your answer. It brings together tender chicken, earthy mushrooms, and sweet leeks in a light yet creamy broth with just a hint of lemon. Whether you’re looking for a nourishing weeknight meal or something cozy for a chilly afternoon, you’ll adore how quickly this soup comes together and how deeply satisfying every spoonful is. Ready to discover your new favorite soup?

this Recipe

Ingredients You’ll Need

With just a handful of thoughtfully chosen ingredients, every single element in Easy Chicken, Mushroom & Leek Soup plays an important role. From the sweetness of leeks to the savory depth of mushrooms, these basics are all you need for full-bodied flavor and lovely texture in under 40 minutes.

• Olive oil: Adds a silky base and subtle flavor to sauté the vegetables.
• Unsalted butter: Deepens the richness and gives a soft, luscious mouthfeel to the soup.
• Leeks (2, white and light green parts only, thinly sliced): Bring gentle sweetness and delicate color, setting a mellow background note.
• Garlic (2 cloves, minced): Brightens the base with aromatic flavor; don’t skip this for depth!
• Mushrooms (8 ounces, sliced): Lend earthy umami and meaty texture—try cremini or white button mushrooms.
• Dried thyme (1/2 teaspoon): Adds a subtle herbal essence that works beautifully with chicken and mushrooms.
• Salt (1/2 teaspoon): Enhances all the natural flavors; adjust to taste at the end.
• Black pepper (1/4 teaspoon): A touch of warmth that rounds out every bite.
• Low-sodium chicken broth (4 cups): The all-important base—use your favorite homemade or store-bought broth.
• Cooked shredded chicken (2 cups): Rotisserie, poached, or leftover roast chicken works perfectly here.
• Heavy cream (1/2 cup, optional): Offers a luxurious finish if you want a creamier, more indulgent soup.
• Lemon juice (1 tablespoon): A pop of brightness that wakes up all the flavors at the end.
• Chopped fresh parsley, for garnish (optional): Adds green flair and freshness right before serving.

How to Make Easy Chicken, Mushroom & Leek Soup

Step 1: Sauté the Leeks

Start by heating the olive oil and unsalted butter together in a large pot over medium heat. Once the butter is melted and bubbly, add your thinly sliced leeks. Sauté the leeks for 5 to 6 minutes, stirring occasionally, until they turn soft and almost melt into the base. This step kicks off the soup with a jammy sweetness that anchors the whole pot.

Step 2: Add Garlic & Mushrooms

Stir in the minced garlic and let it cook for just a minute—it shouldn’t brown, only release its gorgeous aroma! Then toss in the mushrooms, dried thyme, salt, and black pepper. Cook this medley for another 5 to 7 minutes, giving the mushrooms time to soften, shrink, and release their deep, savory flavor.

Step 3: Build the Broth

Pour in the low-sodium chicken broth and give everything a good stir. Bring the pot to a gentle simmer, letting all those flavors blend together. This is the moment when the Easy Chicken, Mushroom & Leek Soup really begins to come alive—you’ll start smelling those warm, savory, and herbal aromas.

Step 4: Add Chicken & Simmer

Drop in your cooked, shredded chicken, nestling it into the broth. Let the soup simmer gently for about 10 minutes. This is enough time for the chicken to soak up all the earthy goodness and for the flavors to mingle happily in the pot.

Step 5: Finish with Cream & Lemon

If you’re in the mood for a creamy soup, stir in the optional heavy cream now, just until it’s warmed through. Add the fresh lemon juice last—this tiny splash of citrus transforms the entire bowl, making the flavors pop. Taste and adjust the seasoning as you like.

Step 6: Serve & Garnish

Ladle the hot Easy Chicken, Mushroom & Leek Soup into bowls and, if you like, sprinkle each one with a shower of chopped parsley. Serve immediately and enjoy the deliciously mellow but wholesome flavors!

How to Serve Easy Chicken, Mushroom & Leek Soup

Garnishes

A little garnish goes a long way here! A scattering of chopped fresh parsley or fresh thyme leaves not only gives your Easy Chicken, Mushroom & Leek Soup a pop of color but also enhances its freshness. You might even add a twist of cracked black pepper or a drizzle of cream if you’re feeling fancy.

Side Dishes

This soup plays well with so many sides. Try it with a thick slice of crusty sourdough, a warm baguette, or even some cheesy garlic bread—these can all be dunked straight into your bowl! For a lighter option, a crisp green salad with a lemony vinaigrette is delightful alongside the rich flavors of the soup.

Creative Ways to Present

If you want to add an extra touch for guests or family, serve the Easy Chicken, Mushroom & Leek Soup in rustic mugs for a cozy vibe, or use petite bowls as a starter for a dinner party. You could even float a few homemade croutons on top for added crunch.

Make Ahead and Storage

Storing Leftovers

This soup is a meal-prep superstar! Simply let the leftover Easy Chicken, Mushroom & Leek Soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days, and the flavors will deepen even further as it sits.

Freezing

If you want to freeze a batch, skip the cream for now (add it when reheating later). Pour the cooled soup into freezer-safe containers, leaving a bit of headspace. Freeze for up to 2 months. Thaw in the fridge overnight before reheating for best results.

Reheating

To reheat the soup, simply transfer it to a pot and warm gently over medium heat until piping hot. If you left out the cream initially, this is the moment to stir it in. Give the soup a quick taste and add an extra squeeze of lemon or sprinkle of parsley if you wish!

FAQs

Can I use chicken thighs instead of breast for Easy Chicken, Mushroom & Leek Soup?

Absolutely! Chicken thighs bring extra richness and tenderness, making your soup even more flavorful. Just ensure they’re cooked through before shredding and adding them to the broth.

What mushrooms work best in this recipe?

Cremini or white button mushrooms are classics for Easy Chicken, Mushroom & Leek Soup because they stay tender and add mild earthiness. For a deeper umami punch, try a mix including shiitake or portobello mushrooms.

How do I make this soup dairy-free?

No problem! Simply skip the butter and heavy cream. The olive oil alone is enough for sautéing, and you’ll still get an absolutely delicious and wholesome bowl of soup.

Can I add extra vegetables?

Definitely! Spinach, kale, diced carrots, or celery can all be stirred in for a veggie-boost. Add sturdy vegetables early on so they’re tender, or stir in leafy greens right at the end to wilt.

Is Easy Chicken, Mushroom & Leek Soup gluten-free?

Yes, it’s naturally gluten-free as written, so it’s perfect for anyone avoiding wheat. Just double-check that your chicken broth is labeled gluten-free if needed!

Final Thoughts

If you’re in the mood for something nourishing, soul-warming, and deeply satisfying, you simply have to try Easy Chicken, Mushroom & Leek Soup. It’s quick, simple, and always hits the spot—perfect for any night of the week. Don’t wait for a cold day to give it a try. Happy cooking!

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