Creamy Chicken, Leek, and Mushroom Soup
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.
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.
Nutrition
Serving: 1 bowl | Calories: 330kcal | Carbohydrates: 13g | Protein: 16g | Fat: 24g | Sodium: 731mg | Fiber: 2g | Sugar: 4g
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