This Creamy Chicken, Leek, and Mushroom Soup is the perfect dish to make when you’re in need of something warm and comforting. It’s lightly creamy and made with a generous amount of shredded chicken, vegetables, and fresh herbs.
This Creamy Chicken, Leek, and Mushroom Soup has quickly become one of our family’s favorite soups. The savoriness of the broth with the abundance of chicken has us all fighting for who gets the last bit every time we make it. And with the weather getting cooler, a hearty bowl of warm chicken soup always makes things better.
The recipe is pretty straight forward with a good chunk of the cook time being completely hands-off. Searing the chicken is key for maximum flavor since the vegetables get cooked in the leftover bits in the pan, and the outside gets nice and golden. The fresh thyme and tarragon are what give the soup that rustic flavor and reminds us of something you’d eat during the winter in the French countryside.
As with any good chicken soup, a large torn piece of crusty bread is a must for dunking. We picked up a rustic sourdough round from the store, but homemade bread would definitely elevate the meal further.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Fresh Herbs: We recommend sticking to fresh thyme and tarragon for the best flavor. Boiling and simmering dried herbs for a long period of time doesn’t give you that same quality of flavor that you’d get from fresh ones.
- Kosher Salt: We use fine sea salt in most of our recipes, but when it comes to seasoning large pieces of meat directly we prefer to use kosher salt. The large crystals allow you to be a bit more liberal with it without needing to worry too much about oversalting.
- Leeks: You’ll only need the light green and white parts of the leek. They tend to hold a lot of dirt, so be sure to wash them thoroughly under cold water, getting in between those layers.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Prep the chicken. Pat the chicken dry and sprinkle both sides with kosher salt and pepper.
2. Sear the chicken. Heat the olive oil in a large Dutch oven and sear the chicken for 5-6 minutes on each side or until golden brown. Remove and set aside on a plate.
3. Cook the vegetables and aromatics. Melt the butter in the same pot you seared the chicken in and cook the leeks, carrots, and mushrooms until they start to brown. Toss in the garlic and herbs then deglaze the pan with white wine.
4. Add the liquid and cook the chicken. Pour in the chicken broth and stir in the salt and pepper. Add the chicken back to the pot, submerging it completely. Bring to a boil then cover and cook for 20 minutes. Uncover it and cook for another 10 minutes until the chicken is tender and cooked through.
5. Shred the chicken. Remove the chicken from the pot and place on a clean plate. Use two forks to shred it then add it back to the pot.
6. Stir in the cream. Add the cream and more salt and pepper to taste. Let it heat through for 5 minutes then serve.
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📖 Recipe
Creamy Chicken, Leek, and Mushroom Soup
Equipment
- Dutch Oven
Ingredients
- 2 large chicken breasts
- 1 ½ tsp kosher salt divided, plus more to taste
- 1 tsp ground black pepper divided, plus more to taste
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 2 large leeks dark green part removed, cut in half lengthwise then thinly sliced across
- 2 large carrots sliced
- 8 oz (226 g) baby bella mushrooms sliced
- 3 cloves garlic minced
- 2 tsp fresh thyme leaves
- 2 tsp chopped fresh tarragon
- ½ cup (125 ml) dry white wine
- 6 cups (1 ½ litres) low-sodium chicken broth
- 1 cup (250 ml) heavy cream
Instructions
- Pat the chicken dry with paper towels then sprinkle both sides with a total of 1 tsp of kosher salt and ½ tsp of ground black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the hot oil and sear for 5-6 minutes on each side until golden brown. Set aside on a plate.
- Add the butter to the pot and swirl it around until it melts. Add the leeks, carrots, and mushrooms and stir them around to coat in the butter. As the vegetables cook, liquid will seep out which is normal. Cook, stirring occasionally until the liquid has evaporated and the vegetables start to brown.
- Add the minced garlic, fresh thyme, and tarragon. Stir around for about 30 seconds until fragrant then reduce the heat to medium.
- Pour in the white wine and use it to deglaze the pot, scraping up any brown bits on the bottom. Cook until the scent of the alcohol wears off.
- Pour in the chicken broth and stir in the remaining ½ tsp of kosher salt and ½ tsp of ground black pepper.
- Add the chicken back to the pot, submerging it completely. Increase the heat to medium-high and let it come to a boil. Once boiling, reduce the heat back to medium then cover and let it cook for 20 minutes.
- Remove the lid and cook for 10 more minutes. Be careful when taking off the lid as there will be a lot of steam.
- Reduce the heat to low and remove the chicken, placing it on a large clean plate. Use two forks to shred the chicken.
- Add the chicken back to the soup and stir in the heavy cream. Add more salt and pepper to taste then let it heat through for about 5 minutes before serving.
Notes
- Store any leftovers in a well-sealed jar in the fridge for up to 3 days.
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