Heartwarming Chicken Mushroom Leek Soup Recipe for Cozy Nights

Comfort comes alive in this hearty chicken mushroom leek soup that promises warmth and nourishment.

Earthy mushrooms and tender leeks create a symphony of flavors dancing through each spoonful.

Succulent chicken pieces nestle among softened vegetables, lending depth to every delightful bite.

Aromatic herbs whisper subtle hints of home-cooked goodness throughout the broth.

Silky textures blend seamlessly, offering a rich and satisfying experience that soothes the soul.

Quick to prepare and impossible to resist, this soup transforms simple ingredients into a memorable meal.

You’ll want to savor every last drop of this incredible culinary creation.

Why This Chicken Mushroom Leek Soup Is Your Cozy Go-To

• Boost Nutrition Powerhouse: Packed with protein from chicken, vitamins from vegetables, and minerals, this soup delivers a balanced meal that supports overall health and wellness.
• Craft Comfort in a Bowl: Creamy texture and hearty ingredients create a soul-warming dish perfect for chilly days or when you need a comforting meal that feels like a warm hug.
• Master One-Pot Wonder: Minimal kitchen equipment required, simple cooking steps, and quick preparation make this recipe ideal for home cooks of all skill levels who want delicious results without complicated techniques.
• Customize with Ease: Flexible recipe allows simple ingredient swaps like using different herbs, adding more vegetables, or adjusting cream levels to match personal taste preferences and dietary needs.

What You’ll Need For Chicken Mushroom Leek Soup

• Chicken: Tender, bite-sized cubes that provide the main protein and hearty texture of the soup.

• Onions, Garlic: Foundational ingredients that create a flavorful base and add depth to the soup.
• Mushrooms, Leeks: Earthy vegetables that contribute rich, savory notes and additional texture to the dish.

• Chicken Broth, Water: Liquid base that creates the soup's foundation and helps blend flavors.
• Bay Leaves, Fresh Thyme: Herbs that infuse the soup with aromatic and subtle herbal undertones.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall flavor profile.
• Heavy Cream: Ingredient that provides a luxurious, creamy finish to the soup.
• Olive Oil: Cooking fat used for sautéing vegetables and initiating the soup's flavor development.

Easy Instructions For Chicken Mushroom Leek Soup

Step 1: Prep the Protein

Cut chicken into uniform bite-sized cubes for even cooking and consistent texture throughout the soup.

Step 2: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until they become fragrant and translucent, releasing their sweet flavors.

Step 3: Build Vegetable Base

• Sliced mushrooms
• Chopped leeks

Cook until vegetables soften and release their natural moisture, creating a rich foundation for the soup.

Step 4: Brown the Chicken

Introduce chicken pieces to the vegetable mixture, stirring to combine and allowing chicken to develop golden-brown edges for enhanced flavor.

Step 5: Create Liquid Foundation

• Chicken broth
• Water

• Bay leaves
• Fresh thyme
• Salt
• Black pepper

Step 6: Simmer and Cook

Bring liquid to a gentle simmer, then reduce heat and cover the pot. Allow soup to cook for 20-25 minutes until chicken becomes tender and flavors meld together.

Step 7: Remove Herbs

Discard bay leaves from the soup to prevent any bitter undertones.

Step 8: Add Creamy Finish

Stir in heavy cream to transform the soup into a luxurious, velvety texture. Let simmer for an additional 2-3 minutes.

Step 9: Final Seasoning

Taste and adjust seasonings, ensuring a perfectly balanced flavor profile.

Step 10: Serve and Enjoy

Ladle hot soup into serving bowls. Optionally garnish with fresh thyme sprigs for an elegant touch. Serve immediately while piping hot.

Tips To Make Chicken Mushroom Leek Soup Even Better

• Cube Chicken Carefully: Cut chicken into uniform, bite-sized pieces to ensure even cooking and consistent texture throughout the soup.
• Sauté Vegetables Strategically: Cook onions, garlic, mushrooms, and leeks until they release their natural moisture and develop a deep, rich flavor base.
• Control Simmering Temperature: Maintain a gentle simmer to prevent chicken from becoming tough and to allow flavors to meld together beautifully.
• Enhance Creaminess Wisely: Add heavy cream at the end of cooking to create a luxurious texture without risking separation or curdling.
• Customize Herb Combinations: Experiment with fresh herbs like rosemary or parsley to personalize the soup's aromatic profile and add a fresh, vibrant touch.

Creative Changes For Chicken Mushroom Leek Soup

• Rustic Country Soup: Replace chicken with diced ham, add diced potatoes, and use rosemary instead of thyme for a hearty mountain-style version.
• Mediterranean Seafood Edition: Swap chicken with white fish or shrimp, incorporate saffron, add chopped parsley, and use white wine for a coastal Mediterranean flavor profile.
• Vegetarian Green Soup: Remove chicken, substitute vegetable broth, include zucchini and spinach, and add nutritional yeast for extra protein and depth of flavor.
• Spicy Asian Fusion: Incorporate ginger, lemongrass, replace heavy cream with coconut milk, add red chili flakes, and garnish with chopped green onions for an Asian-inspired rendition.

Perfect Pairings With Chicken Mushroom Leek Soup

• Rustic Sourdough Sidekick: Pair this creamy chicken mushroom leek soup with thick-cut, toasted sourdough bread slices, allowing the crusty bread to soak up the rich, velvety broth and enhance the soup's hearty flavors.
• Wine Harmony Pairing: Select a crisp, medium-bodied white wine like Chardonnay or Pinot Grigio, whose subtle oak and fruity undertones complement the earthiness of mushrooms and the delicate leek sweetness.
• Herbal Green Refreshment: Serve a light, fresh side salad with mixed greens, dressed in a light vinaigrette, providing a crisp contrast to the soup's creamy texture and adding a bright, zesty counterpoint to the warm, comforting dish.

How To Store Chicken Mushroom Leek Soup Without Fuss

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days, keeping the soup fresh and flavorful.
• Cool the soup completely, then pour into freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn, and store for up to 2-3 months.
• Thaw frozen soup in the refrigerator overnight, then gently reheat in a pot over medium-low heat, stirring occasionally to maintain the creamy texture and prevent scorching.
• When reheating, add a splash of fresh chicken broth or water to help restore the soup's original consistency and prevent the cream from separating.

Top FAQs About Chicken Mushroom Leek Soup

• Why should I use bay leaves in this soup?

Bay leaves add a subtle, earthy aroma and depth of flavor to the soup, enhancing the overall taste profile without overpowering other ingredients.

• Can I use dried thyme instead of fresh?

Yes, you can substitute dried thyme for fresh. Use about one-third the amount of dried thyme compared to fresh, as dried herbs are more concentrated in flavor.

• Is it necessary to brown the chicken before adding broth?

Browning the chicken helps develop a richer flavor through caramelization and adds depth to the soup’s taste, creating a more complex and satisfying dish.

• How do I ensure the chicken is cooked properly?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and appears white throughout with no pink areas, which typically takes 20-25 minutes of simmering.

Chicken Mushroom Leek Soup Recipe

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4.7 from 18 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty chicken mushroom leek soup delivers comfort in a bowl, blending rustic French countryside flavors with wholesome ingredients. Creamy, warming broth and tender chicken promise a delightful meal you’ll savor down to the last spoonful.

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Ingredients

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Protein:

• 2 lbs chicken breast, boneless and skinless
• 1 cup chicken broth

Main Vegetables:

• 2 cups mushrooms, sliced
• 1 large leek, chopped
• 1 medium onion, diced

Seasonings and Additional Ingredients:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 1/4 cup heavy cream
• 1 tbsp fresh thyme, chopped
• 2 bay leaves

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Instructions

1. Prepare chicken by cutting into bite-sized cubes, ensuring uniform pieces for even cooking.
2. Heat olive oil in a large pot over medium heat, then sauté diced onions and minced garlic until fragrant and translucent, approximately 3-4 minutes.
3. Add sliced mushrooms and chopped leeks to the pot, cooking until vegetables begin to soften and release their moisture, about 5 minutes.
4. Introduce chicken pieces to the vegetable mixture, stirring to combine and allowing chicken to brown slightly on the edges.
5. Pour chicken broth and water into the pot, then add bay leaves, fresh thyme, salt, and black pepper.
6. Bring the liquid to a gentle simmer, then reduce heat and cover the pot, allowing soup to cook for 20-25 minutes until chicken is thoroughly cooked and tender.
7. Remove bay leaves from the soup and discard them.
8. Stir in heavy cream, creating a rich and creamy texture, and let the soup simmer for an additional 2-3 minutes.
9. Taste and adjust seasoning if needed, ensuring a balanced flavor profile.
10. Ladle hot soup into serving bowls, garnishing with additional fresh thyme if desired, and serve immediately.

Notes

• Slice chicken uniformly to guarantee consistent cooking and tender meat throughout the soup.
• Sauté vegetables slowly to develop deep, rich flavors and enhance the overall taste profile of the soup.
• Use fresh thyme instead of dried herbs for a more vibrant and aromatic herb essence that elevates the dish.
• For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining creamy texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 310
• Sugar: 2 g
• Sodium: 850 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg