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Creamy Chicken, Mushroom and Leek Soup


A creamy, delightful chicken soup with all the goodness!

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  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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  • 3 chicken breasts, on the bone
  • 2 litres water
  • 2 Tbsp (30 ml) chicken stock powder
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 50 g butter
  • 2 bunches leeks, trimmed and chopped
  • 400 g brown mushrooms, chopped
  • ¼ C (60 ml) cake flour
  • 1.5 litres reserved chicken stock
  • 1 C (250 ml) fresh cream
  • salt and pepper, to taste
  • handful of chopped fresh parsley

Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove the chicken from the stock and allow to cool. Strain the stock and discard the veggies. Keep to one side. When the chicken is cool, remove the skin and bones and shred the flesh into small pieces.

In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until soft and fragrant. Stir in the flour until the veggies are well coated, then add 1.5 litres chicken stock. Heat through and continue stirring until it starts to thicken. Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste.

Serve with fresh crusty bread.