Description
This easy chicken, mushroom, and leek soup is a comforting and flavorful dish perfect for any day of the week. Creamy and hearty, with a touch of fresh parsley for garnish, it’s a satisfying meal in a bowl.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium leek (white and light green parts only), thinly sliced
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup cooked shredded chicken breast
- 1/2 cup heavy cream or whole milk (optional for creaminess)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat Olive Oil and Butter: In a large pot over medium heat, heat olive oil and butter.
- Cook Leeks: Add sliced leeks and cook for 5–6 minutes until softened.
- Add Garlic and Mushrooms: Stir in garlic and mushrooms, cook for 5–7 minutes until mushrooms are tender.
- Season and Simmer: Season with thyme, salt, and pepper. Pour in chicken broth, bring to a simmer.
- Add Chicken: Add shredded chicken, simmer for 10 minutes.
- Finish Soup: If using, stir in cream or milk, heat for 2–3 minutes without boiling. Adjust seasoning and serve garnished with parsley.
Notes
- Use rotisserie chicken for convenience.
- You can swap leeks for onions and add spinach for extra greens.
