Ingredients

Scale

2 tablespoons olive oil or butter: Adds richness and enhances the flavors of the ingredients.
1 medium onion, diced: Provides a flavorful base for the soup.
2 leeks, sliced (white and light green parts only, rinsed thoroughly): Adds sweetness and depth.
3 cloves garlic, minced: For aromatic flavor.
8 oz (225g) button or cremini mushrooms, sliced: Earthy mushrooms bring umami richness.
1 lb (450g) chicken breast, cubed or shredded (pre-cooked or raw): The star protein of this dish.
6 cups chicken stock (low-sodium preferred): The backbone of the soup, giving it a hearty consistency.
1 cup heavy cream or full-fat coconut milk (for dairy-free option): Adds creaminess and indulgence.
1 teaspoon dried thyme: A herb that enhances the savory notes of the soup.
1 bay leaf: Adds subtle layers of flavor during simmering.
Salt and pepper to taste: To season the soup perfectly.
2 tablespoons fresh parsley (optional, for garnish): Adds a pop of color and freshness.

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Instructions

1. Prep the Ingredients:
Before you start cooking, gather all your ingredients. Dice the onion, slice the leeks, and mince the garlic. Slice the mushrooms, and if you’re using raw chicken, cut it into bite-sized cubes. This prep work ensures a smooth cooking process.

2. Sauté the Aromatics:

Heat 2 tablespoons of olive oil or butter in a large soup pot over medium heat.
Add the diced onion and sliced leeks. Sauté for 5-6 minutes, stirring occasionally, until they become soft and translucent. The leeks will add a slight sweetness to the base of your soup.

3. Add the Garlic and Mushrooms:

Stir in the minced garlic and sliced mushrooms.
Cook for 4-5 minutes until the mushrooms release their moisture and start to brown. This step builds the earthy, umami flavor profile of the soup.

4. Cook the Chicken:

If using raw chicken, add the cubed pieces to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on the outside. (Don’t worry if it’s not fully cooked through—it will finish cooking as the soup simmers.)
For pre-cooked chicken, skip this step and add it during the final simmer.

5. Build the Soup Base:

Pour in 6 cups of chicken stock. Stir in 1 teaspoon of dried thyme and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes. This allows the flavors to meld beautifully.

6. Add the Cream:

Stir in 1 cup of heavy cream or coconut milk (for a dairy-free option). Simmer for another 2-3 minutes, letting the cream thicken slightly.
Season the soup with salt and pepper to taste.

7. Finish and Serve:

Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness.

Notes

Check the Chicken: If you’re unsure whether the chicken is cooked through, use a meat thermometer. It should register 165°F (75°C) at the thickest part.
Don’t Rush the Sauté: Sautéing the onions, leeks, garlic, and mushrooms properly is key to building flavor. Take your time!
Adjust the Consistency: If the soup feels too thick, add a splash of chicken stock. If it’s too thin, let it simmer uncovered to reduce slightly.
Avoid Overcooking: If adding vegetables like spinach or carrots, stir them in during the last 5-7 minutes to preserve their texture and nutrients.
Season Gradually: Always taste the soup before serving and adjust the seasoning as needed. You can always add more salt, but you can’t take it out!

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 35 minutes