Easy Chicken, Mushroom & Leek Soup Recipe
This Easy Chicken, Mushroom & Leek Soup is a comforting and flavorful dish that is perfect for a cozy night in. With tender chicken, earthy mushrooms, and sweet leeks in a savory broth, this soup is sure to warm you up from the inside out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
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Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks (white and light green parts only, thinly sliced)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream (optional)
- 1 tablespoon lemon juice
- chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil and butter: In a large pot over medium heat, heat olive oil and butter.
- Sauté leeks: Add sliced leeks and sauté for 5–6 minutes until soft.
- Add garlic: Stir in garlic and cook for 1 minute.
- Cook mushrooms: Add mushrooms, thyme, salt, and pepper, and cook for another 5–7 minutes until mushrooms are tender.
- Add broth: Pour in chicken broth and bring to a simmer.
- Simmer soup: Add shredded chicken and let the soup simmer gently for 10 minutes.
- Finish soup: Stir in heavy cream if using, then add lemon juice. Adjust seasoning as needed.
- Serve: Garnish with chopped parsley and serve hot.
Notes
- For a dairy-free version, omit the butter and cream.
- You can use rotisserie chicken or leftover roast chicken for convenience.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
