If you’re looking for a soup that’s pure comfort in a bowl, Easy Chicken, Mushroom & Leek Soup is your ticket to cozy, homemade goodness in just over half an hour. Creamy, savory, and bursting with tender chicken, earthy mushrooms, and sweet, delicate leeks, this soup delivers big flavor with minimal effort. Whether you’re warming up on a chilly evening or craving something nourishing for lunch, this quick recipe truly delivers on all fronts.

Easy Chicken, Mushroom & Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Chicken, Mushroom & Leek Soup is how it leans on just a handful of essential, everyday ingredients—each bringing a special something to the table. With a couple of shortcuts like ready-cooked chicken and pantry herbs, every spoon delivers flavor, texture, and a lovely pop of color.

Olive oil: For a flavorful, golden base that pairs perfectly with butter.
Butter: Adds extra richness and enhances the sweetness of the leeks.
Leeks (2, sliced and rinsed): Essential for a subtle sweetness—make sure to wash thoroughly as they can hide grit.
Garlic (2 cloves, minced): A punch of savory flavor that builds the foundation of the soup.
Mushrooms (8 ounces, sliced – button or cremini): Earthy flavor and a meaty bite that’s classic in homestyle soups.
Dried thyme (1/2 teaspoon): Brings herbaceous depth and aroma with just a pinch.
Salt (1/2 teaspoon): Essential to awaken all the other flavors in your pot.
Black pepper (1/4 teaspoon): Balances everything with a gentle, peppery kick.
Chicken broth (6 cups, low-sodium): The heart of any great chicken soup—go for good quality, homemade or store-bought.
Cooked shredded chicken (2 cups): Rotisserie chicken is a delicious shortcut and keeps this soup extra easy.
Heavy cream or half-and-half (1/2 cup, optional): For added richness—use half-and-half or skip for a lighter soup.
Lemon juice (1 tablespoon): Brightens the soup and cuts through the richness for perfect balance.
Fresh parsley, chopped (for garnish): A fresh, green sprinkle that gives the bowl a lovely finishing touch.

How to Make Easy Chicken, Mushroom & Leek Soup

Step 1: Build the Flavor Base

In a large pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling gently. This combination creates a delicious foundation for the soup and infuses every spoonful with flavor right from the start.

Step 2: Soften the Leeks

Add the sliced, rinsed leeks to the pot and cook them, stirring often, for five to six minutes. The goal is to gently soften them—don’t rush this part! Leeks become sweet and buttery as they sauté, building a beautiful base for your Easy Chicken, Mushroom & Leek Soup.

Step 3: Add Garlic and Mushrooms

Next, toss in the minced garlic and sliced mushrooms. Let everything cook together for another five to seven minutes, stirring occasionally, until the mushrooms are tender and have released their juices. This brings that lovely, earthy aroma and deeper flavor to your soup.

Step 4: Season and Simmer

Sprinkle in the dried thyme, salt, and black pepper, stirring to mix well. Then pour in the chicken broth and bring the soup to a gentle simmer. Once it starts to bubble, add your shredded chicken. Simmer for another 10 to 15 minutes, allowing the flavors to meld together.

Step 5: Finish and Brighten

For that signature creaminess, stir in the heavy cream or half-and-half if you’re using it. Add the lemon juice, taste your soup, and adjust the seasoning if needed. The cream makes it luxuriously smooth, while the lemon juice perks up all the lovely flavors.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and finish each with a sprinkle of chopped fresh parsley. This final touch brings just enough freshness and color to make every serving truly inviting.

How to Serve Easy Chicken, Mushroom & Leek Soup

Garnishes

A bright sprinkle of freshly chopped parsley is classic for Easy Chicken, Mushroom & Leek Soup, but feel free to add an extra grind of black pepper, a swirl of cream, or even some finely chopped chives for a pretty pop of green and fresh flavor.

Side Dishes

This soup pairs wonderfully with crusty bread for dunking, warm, buttery biscuits, or a simple mixed greens salad tossed in a lemony vinaigrette. If you’re in the mood for cozy, pair it with a cheesy grilled sandwich for the ultimate comfort meal.

Creative Ways to Present

Try serving Easy Chicken, Mushroom & Leek Soup in mugs at a casual gathering—it’s perfect for sipping! Or ladle it over a scoop of cooked rice or noodles for a heartier presentation. For a little extra flair, top each bowl with parmesan shavings or a drizzle of good olive oil.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Chicken, Mushroom & Leek Soup keeps beautifully for up to 3 days in the refrigerator. Transfer cooled soup to an airtight container to keep it fresh and prevent it from absorbing fridge odors.

Freezing

While you can freeze this soup, skip the cream if you plan to do so—the dairy can sometimes separate when thawed. Freeze in individual portions or a large container, and add the cream after reheating for best results.

Reheating

Reheat soup gently on the stovetop over low to medium heat, stirring often. If it’s thickened in the fridge, add a splash of broth or water to loosen it. Avoid boiling if your soup contains cream to keep the texture silky.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a fantastic shortcut for Easy Chicken, Mushroom & Leek Soup—it’s flavorful, easy to shred, and cuts down on prep time. Simply use the equivalent of two cups, and you’re good to go.

Is there a dairy-free way to make this soup?

Yes! Skip the butter and cream, and use olive oil or a plant-based butter instead. The soup is still deliciously rich thanks to the mushrooms and leeks, so you won’t miss the creaminess too much.

How can I make the soup even heartier?

Stir in a handful of cooked rice, small pasta, or even a scoop of quinoa before serving for a more filling meal. This is a great trick if you have leftover grains or want to stretch leftovers for another day.

Can I use different mushrooms?

You sure can! While button and cremini mushrooms are classic, feel free to use shiitake, oyster, or a mix of your favorites for a deeper, woodsy flavor and extra texture.

What’s the best way to slice and clean leeks?

Slice off the dark green tops and root, then cut the leeks lengthwise. Rinse under running water, fanning the layers with your fingers—leeks love to hide dirt! Pat dry, then slice as directed for this Easy Chicken, Mushroom & Leek Soup recipe.

Final Thoughts

There’s nothing quite like a homemade soup that’s easy enough for a weeknight and satisfying enough for guests. I hope you give Easy Chicken, Mushroom & Leek Soup a spot in your kitchen—trust me, your taste buds (and everyone at the table) will thank you!

Easy Chicken, Mushroom & Leek Soup Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This easy chicken, mushroom, and leek soup is a comforting and flavorful dish perfect for any day of the week. With a creamy broth and hearty vegetables, it’s a satisfying meal on its own.

Ingredients

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Ingredients:

1 tablespoon olive oil
1 tablespoon butter
2 leeks, white and light green parts only, sliced and rinsed
2 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
2 cups cooked shredded chicken
1/2 cup heavy cream or half-and-half (optional)
1 tablespoon lemon juice
chopped fresh parsley for garnish

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Instructions

In a large pot, heat the olive oil and butter over medium heat. Add the sliced leeks and cook for 5–6 minutes, stirring often, until softened.
Stir in the garlic and mushrooms and cook for another 5–7 minutes until the mushrooms are tender and have released their juices.
Season with thyme, salt, and black pepper.
Pour in the chicken broth and bring to a simmer.
Add the cooked chicken and simmer for 10–15 minutes to let the flavors meld.
Stir in the cream (if using) and lemon juice, and adjust seasoning to taste.
Serve hot, garnished with chopped parsley.