If you’re craving something soul-warming yet straightforward to make, my Easy Chicken, Mushroom & Leek Soup is the answer. Bursting with savory goodness and creamy comfort, this soup brings together tender chicken, earthy mushrooms, and the subtle sweetness of leeks in every spoonful. Whether it’s a weeknight dinner or a lazy Sunday lunch, you’ll love how cozy and satisfying it is—and how effortlessly it comes together with a handful of humble ingredients.

Easy Chicken, Mushroom & Leek Soup Recipe - Recipe Image

Ingredients You’ll Need

You only need a few fresh and pantry staples to create this cozy bowl of comfort. Each ingredient has a real purpose, from building aromatic flavor to making the soup velvety and rich in texture.

Olive oil: Adds a layer of richness and helps to soften the leeks gently.
Unsalted butter: Brings depth and mellowness to the vegetables for that classic soup flavor.
Leek (white and light green parts only): The hero for a subtle onion-like sweetness without overpowering the dish.
Garlic: Delivers a fragrant kick, infusing the soup base with lovely aromatic undertones.
Cremini or white mushrooms: Add a woodsy, earthy layer and hearty bite that pairs beautifully with chicken.
Dried thyme: Offers herbaceous depth—it’s the classic pairing with chicken and mushrooms.
Salt: Essential for bringing everything together; season and taste as you go.
Black pepper: Freshly cracked is best for a gentle heat and deep aroma.
Low-sodium chicken broth: Keeps the soup light while letting other flavors shine; low-sodium gives you control.
Cooked shredded chicken breast: Perfect for using up leftovers or store-bought rotisserie chicken for convenience.
Heavy cream or whole milk (optional): Adds luxurious creaminess if you’re in the mood for a velvety finish.
Fresh parsley, chopped (for garnish): A bright, fresh note to finish the bowl with color and vibrancy.

How to Make Easy Chicken, Mushroom & Leek Soup

Step 1: Sauté the Aromatics

Start by setting a large pot over medium heat, then add the olive oil and butter. Once the butter melts and foams, toss in your sliced leeks. Let them cook gently, stirring often, for about 5 to 6 minutes until they’re softened and fragrant—the leeks will sweeten, laying down a flavorful foundation for your Easy Chicken, Mushroom & Leek Soup.

Step 2: Add Garlic and Mushrooms

Next, stir in the minced garlic and sliced mushrooms. Keep the heat at medium and simmer everything together for another 5 to 7 minutes. The mushrooms will turn golden and tender, soaking up all that buttery, garlicky goodness. This step makes your kitchen smell amazing and develops that irresistible savory depth.

Step 3: Season and Simmer

Once the mushrooms are soft and glistening, sprinkle the dried thyme, salt, and black pepper over the vegetables. Stir to coat and cook for just a minute to release their flavors, then pour in the chicken broth. Increase the heat slightly to bring the soup up to a gentle simmer—just enough to make the flavors mingle without boiling away the delicate tastes.

Step 4: Add Chicken and Simmer Again

Toss in the cooked, shredded chicken breast and let everything simmer together for another 10 minutes. This helps the flavors of your Easy Chicken, Mushroom & Leek Soup to meld, and ensures the chicken is heated through without overcooking. If you’re using rotisserie chicken, it’s a perfect shortcut!

Step 5: Finish With Cream (Optional) and Adjust Seasoning

If you’re feeling luxurious, lower the heat and stir in the heavy cream or milk. Warm it gently for 2 to 3 minutes—don’t let it boil, or the cream might split. Taste and adjust the seasoning one last time, then you’re ready to ladle up this easy, stunning soup.

How to Serve Easy Chicken, Mushroom & Leek Soup

Garnishes

A sprinkle of fresh chopped parsley across the top not only adds brilliant color but a fresh, slightly peppery bite. Feel free to add freshly cracked black pepper or a swirl of extra cream for a touch of restaurant-style flair.

Side Dishes

This soup is wonderful with a thick slice of buttery sourdough or a fragrant herbed focaccia. For a lighter option, serve alongside a crisp green salad or some roasted vegetables. These sides soak up all that savory broth and extend the comfort even further.

Creative Ways to Present

For special occasions, serve your Easy Chicken, Mushroom & Leek Soup in large mugs topped with microgreens or crispy croutons. You could even spoon it into hollowed-out sourdough bread bowls for a memorable touch that doubles as dinner and the dish!

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool completely, then store it in an airtight container in the refrigerator. It keeps beautifully for up to three days, making lunch or dinner a breeze. The flavors even deepen overnight, so your Easy Chicken, Mushroom & Leek Soup tastes just as fantastic, if not better, the next day.

Freezing

If you plan to freeze the soup, do so before adding the cream or milk. Ladle cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to two months. Thaw in the refrigerator overnight and add cream when reheating for the freshest taste and texture.

Reheating

Reheat gently in a saucepan over low-medium heat, stirring occasionally until steaming hot. Avoid boiling, especially if you’ve added cream—this keeps the soup creamy rather than grainy. A quick stir and perhaps an extra sprinkle of parsley will bring it back to just-made glory.

FAQs

Can I make Easy Chicken, Mushroom & Leek Soup dairy-free?

You absolutely can! Just swap the butter for more olive oil and skip the cream. The soup remains hearty and delicious, with all the fantastic flavor from the leeks, mushrooms, and chicken.

Is it okay to use rotisserie chicken?

Yes, in fact, using rotisserie chicken is a huge time-saver without sacrificing flavor. Just shred or chop the meat and add it to the soup as directed. It makes this already easy recipe even more effortless.

Can I use other mushrooms?

Definitely! Cremini or white mushrooms are classic, but feel free to use shiitake or a mix of mushrooms for extra umami. Just slice them to a similar size so they cook evenly in your Easy Chicken, Mushroom & Leek Soup.

How do I make the soup thicker?

If you prefer a thicker consistency, you can simmer the soup a little longer to reduce the broth, or stir in a slurry of 1 teaspoon cornstarch mixed with 2 tablespoons cold water right before adding the cream. This will add a subtle body without weighing the soup down.

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

Yes! This recipe contains no wheat or flour, so it’s naturally gluten-free. Just be sure any store-bought broth you use is certified gluten-free if you need to avoid cross-contamination.

Final Thoughts

Every spoonful of Easy Chicken, Mushroom & Leek Soup is a gentle reminder that the coziest meals often come from the simplest ingredients. Whether you’re making it for a family dinner or a solo treat, I hope this recipe brings you as much comfort and joy as it does for me. Give it a try—you might just find your new favorite soup.