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
Scale
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
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.
Notes
- This soup works well with rotisserie chicken.
- For a lighter version, omit the cream or use milk.
- You can also add a handful of cooked rice or noodles for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
