Creamy Mushroom Chicken Soup with Leeks

 

This Creamy Mushroom Chicken Soup with Leeks is a great way to warm up on a cold day, but it’s also light enough to enjoy for a dinner during a warmer time of year.  Soup is my new favorite meal.  Any soup!  It’s a great way to add a starter before the meal or to make it a meal itself.

Creamy Mushroom Chicken Soup with Leeks

When I think of soup, there are two kinds.  One is the kind that you have to go grocery shopping to get those special ingredients to make that enticing recipe you saw and the other is the kind of soup you make to use up items in your refrigerator or freezer.

More often than not, I’m making the kind of soup to use up items before they go bad.  That is sort of what happened with this creamy mushroom chicken soup with leeks.  My mushrooms were just starting to darken, I bought a leek and hadn’t used it yet, and I had milk left over from another recipe.

So, I pulled out some boneless, skinless chicken breasts from the freezer to make the soup a filling main course for dinner.  Adding some toasted garlic bread was the perfect crunch needed to balance this soup and make it feel like a complete dinner.

If you have all ingredients except the leek, no need to run to the store for one item.  Although the leek was perfect in this soup, it will be just as tasty to cut up an onion in place of the leek.  If you have a summer squash or zucchini, just chop it up and add it to this soup.  Maybe you want to add a carrot or even some pasta.

The possibilities are endless.

That’s what I love about soup.  Anyone can make it to their liking.  Just keep tasting and add more salt and pepper as needed.  Maybe you want a little spice…..add a dash of cayenne.  It’s all up to you.  You know what your family likes.

Creamy Mushroom Chicken Soup with Leeks | Recipe

(Approximately 4 servings)

Ingredients:

1/4 c. butter (1/2 stick)
2 boneless, skinless chicken breasts
16 oz. mushrooms
1 leek
3-4 celery stalks
1 whole head garlic
1/4 tsp. freshly grated nutmeg
2 c. water
4 T. flour
salt & pepper (to taste)
2 . milk
1 c. chopped parsley (divided)
cayenne pepper (optional)
several slices of baguette or French bread and butter

Instructions:

1.  Chop then rinse the leek.  Mud will hide all the way down into the leek, so chopping it first before rinsing is important.  Drain and set aside.

2.  Cut up chicken breasts by make thin, bite size, slices.  Set aside.

3.  Slice mushrooms.  Set aside.

4.  Chop celery into 1/2 inch slices.  Set aside.

5.  Slice off the top of the garlic head.  Wrap in a paper towel and microwave for 1 minute.  Set aside to cool.  I do this so the garlic flavor isn’t over powering in the soup, but if you like a strong garlic flavor, you can skip this step and just chop the raw garlic right into the soup.

6.  Over a medium heat, melt the butter in a large sauce pan.

7.  Add the chopped leek, sliced chicken breast, sliced mushrooms, and chopped celery.  Stirring until chicken is cooked.  (Approximately 15-20 minutes.)

Creamy Mushroom Chicken Soup with Leeks1

8.  Hopefully, the garlic head is cooled enough to handle.  If not, use a paper towel or cloth to hold and squeeze the softened garlic cloves onto your cutting board.  Chop roughly and add to sauce pan with other ingredients.

9.  Add grated nutmeg.

10.  Add about 1 tsp. of salt and a couple shakes of pepper.

11.  Sprinkle flour over all ingredients in sauce pan and mix until thoroughly combined and not lumpy.

12.  Add water and simmer on medium low heat for 15-20 minutes.

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13.  Add milk and 3/4 c. chopped parsley.  Simmer just until hot, but do not bring to a boil or the milk may separate and look curdled.  If this happens, it is still OK to eat.  It just won’t look nice and creamy.

14.  Serve immediately and garnish with remaining parsley and sprinkle with a dash of cayenne pepper for a little spice and color.  (If you want the color but not the extra spice, sprinkle with paprika.)

15.  I buttered both sides of the sliced baguette pieces and browned them in a frying pan as I would with a grilled cheese.  Sprinkle with garlic powder if desired.

Creamy Mushroom Chicken Soup with LeeksI hope you enjoy this creamy mushroom chicken soup with leeks as much as we did.

Scroll down to my comment section and please let me know some of your favorite homemade soups.  I’m looking for an easy Thai flavored soup if you have a link you’d like to share.  Thank you!!

 

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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