A delicious creamy mushroom soup with chicken and leeks is a hearty soup packed with vegetables. This fantastic soup is velvety smooth with tender vegetables and pieces of chicken.
A creamy mushroom soup with chicken and leeks is a warming bowl of soup that's perfect for cold days. The earthy flavors of mushrooms combine wonderfully with tender pieces of chicken, soft carrots, and fresh leeks.
This soup is perfect for lunch or as a complete dinner with some bread. It's easy to make and extra filling because the soup is thickened with a roux, which is a mixture of butter and flour used as a thickening agent.
Made by Véronique
Published at 2025-02-14, this recipe is for 10 persons persons and takes 55 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-02-14
Clean the mushrooms using a mushroom brush or a piece of kitchen paper and then slice the mushrooms.
Wash the leeks and cut only the white part into thin (half) rings.
Peel the carrots and slice them into thin (half) slices.
Peel and finely chop the garlic cloves. Finely slice the chives and set them aside.
Heat 75 grams of butter in a large pot. Add finely chopped garlic and cook for 1 minute.
Once the butter is melted, add 75 grams of flour and stir until smooth. Let the roux cook for a few minutes to remove the taste of raw flour.
Add a little of the mushroom broth and stir until smooth with a whisk.
Add the rest of the broth along with the leeks, carrots, and mushrooms, and bring to a boil.
Meanwhile, remove excess fat and sinew from the chicken breasts and cut them into small pieces.
Add the chicken and cook the soup until all the vegetables and chicken are cooked through and are tender. This will take about 20 minutes.
Stir in the cream and season with black pepper and salt.
Garnish the soup with finely chopped chives, enjoy your meal!
Should I sauté the mushrooms?
You can optionally sauté the mushrooms first in the large pot. Then, remove them from the pot and make the roux. You can add the sautéed mushrooms back into the broth later.
How long can I store creamy mushroom soup?
You can refrigerate this mushroom soup for up to 3 days. You can also freeze the soup for up to 3 months.
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!