Chicken Mushroom Leek Soup Recipes

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CREAMY CHICKEN AND MUSHROOM SOUP



Creamy Chicken and Mushroom Soup image

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

CHICKEN, MUSHROOM & LEEK SOUP



Chicken, Mushroom & Leek Soup image

This comforting bowl of soup is packed with chunks of chicken, bacon, mushrooms and leeks all cooked in a creamy soup base that you would never guess is dairy free! This soup takes just 30 minutes to make and is perfect for an easy winter meal.

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Keto     Paleo     Specific Carbohydrate Diet Legal     Whole30

Time 30m

Number Of Ingredients 14

3 cups cauliflower florets (1 medium head cauliflower)
2 1/2 cups chicken stock
1 cup almond milk
1 tbsp olive oil
5 ounces chopped bacon or pancetta
2 cloves garlic (minced)
1 onion (finely diced)
2 leeks (cut in half lengthwise and then thinly sliced)
9 ounces mushrooms (cut into small pieces)
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 cups shredded cooked chicken

Steps:

  • Place the cauliflower florets in a large pot with enough chicken stock to cover the florets (approximately 1 1/2 cups but you may need up to 2 cups). Leave the cauliflower to cook on medium high heat for approximately 8 minutes until the florets are tender and easily pierced with a fork.
  • Once the cauliflower is tender, transfer the florets plus any excess liquid from the pot to a blender along with the remaining chicken stock and 1 cup almond milk and blender until smooth. Set aside
  • Heat the olive oil on medium high heat in the pot and add in the bacon/pancetta. Cook for 2 minutes before adding in the diced onion and garlic. Leave everything to cook for a few minutes until the onion begins to soften and the bacon is crisp.
  • Next add the chopped mushrooms, leeks, thyme, salt and pepper to the pot. Leave to cook for 5 minutes until the mushrooms have softened.
  • Add the cooked chicken, bay leaves and cauliflower puree to the pot, stir to ensure everything is well mixed and then leave to simmer on medium low heat for 10 minutes. Depending on the soup consistency you prefer, feel free to add more chicken stock to the soup to thin it out.
  • Taste the soup and adjust the seasoning as desired. Ladle into bowls and garnish with fresh chopped parsley.

Nutrition Facts : Calories 170 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 337 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.

Provided by Ruth

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
½ cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 ¾ cups water
½ teaspoon ground black pepper
½ cup uncooked orzo pasta

Steps:

  • In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
  • Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g

CHICKEN MUSHROOM SOUP WITH LEEKS



Chicken Mushroom Soup with Leeks image

Categories     Soup/Stew     Chicken     Mushroom     Kid-Friendly     Leek     Winter     Self     Small Plates

Number Of Ingredients 11

3 tbsp extra-virgin olive oil
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces
1 large leek, white part only, trimmed and chopped
2 cloves garlic, peeled and minced
3 sage leaves
Pinch of nutmeg
1 1/2 lb mixed fresh mushrooms, coarsely chopped
2 qt low-sodium chicken broth
2 to 3 tbsp dry sherry
1 tbsp cornstarch mixed with 2 tbsp water
Chopped parsley

Steps:

  • In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Categories     Soup/Stew     Mushroom     Quick & Easy     Lunch     Leek     White Wine     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 cups, serving 2

Number Of Ingredients 6

2 medium leeks
3/4 pound mushrooms
2 tablespoons unsalted butter
1/4 cup dry white wine
a 14 1/2-ounce can chicken broth
1 tablespoon chopped fresh chives

Steps:

  • Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
  • Serve soup sprinkled with chives.

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