Easy Chicken, Leek, and Mushroom Soup

Simply-made Chicken, Leek, and Mushroom Soup makes an easy weeknight dinner that's gluten free and dairy free!

The soup obsession continues. This chicken and leek soup with mushrooms perfectly exemplifies how easy soups can be - making healthy meals delicious and leftover-ready.

What's in Chicken, Leek, and Mushroom Soup

Soup recipes are sometimes too easy to name; the main ingredients are right in the title!

That said, there are a few ingredients that make this soup extra-special.

Besides the obvious ingredients (leeks, mushrooms, and chicken), this soup features fun things like

• coconut aminos (or gluten free tamari if that floats your boat)
• turmeric
• cumin
• coconut milk

Turmeric gives the soup that lovely yellow color - but trust me, the flavor doesn't overpower the soup. That's my biggest complaint with many turmeric recipes!

Coconut aminos provides a unique flavor profile for this otherwise savory soup. Coconut aminos is on the sweeter side (but I definitely wouldn't compare it to sugar).

Because of those two ingredients, I wasn't sure how my spouse would react to this soup the first time I made it. But I shouldn't have worried; he LOVED it!

How to make stellar homemade soups

This is by no means an expertly-crafted guide for homemade soups. Still, I can give you a few basics that will get you well on your way towards awesome soups from scratch!

First, start with aromatics.

Now, that's the type of cooking term that used to make me turn off the stove and order pizza. But don't jump to that yet. In fact, you probably already know what aromatics are!

Aromatics are vegetables, herbs, and/or spices cooked in fat at the start of a dish.

As they cook, the veggies/herbs/spices tend to smell heavenly (thus aromatics!) and create a strong foundation of flavor for a dish. Soups, sauces, stir-fries, casseroles, and skillet meals often start off with aromatics.

The most basic example is onions and olive oil, but onions aren't the only aromatic! Ginger, garlic, carrots, celery, peppercorns, and more are all considered aromatic. In this recipe? Leeks and garlic take the reins.

My next tip? Don't overcook the soup.

This tip has two parts.

Most soup recipes will have you simmer the soup for at least 20 minutes. Don't mistakenly think you can just bring the soup to a boil for 5 minutes and call it good. Boiling and simmering are not the same!

On the other hand, don't completely blow past that 20 minute mark and let the soup simmer endlessly on the stove.

Now, I'm not saying the soup won't still be edible... but you'll end up with mushy vegetables, and that's not how most soups are meant to be!

After all, if you check the soup at 20 minutes and find the veggies aren't cooked enough, you can always cook it a little longer. You can never reverse time once you've overcooked the soup.

Suggested equipment

I almost exclusively use my Dutch Oven for making soups. A good enameled Dutch Oven works so incredibly well for a huge batch of soup!

My Dutch Oven is a Misen brand - seriously my favorite mid-range kitchen essentials. It's like a Le Creuset but ⅓ of the price.

Shop my favorite kitchen essentials through my Amazon favorites storefront!