Chicken, Mushroom, & Leek Soup

I came across organic leeks at Sprouts and had to give them a shot. I had no idea what they were. I got on Pinterest, found a recipe, and purchased the supplies. I did deviate from the original recipe and created more of a soup, on accident,but it was delicious! 

This meal was quick, healthy, and savory. We used organic ingredients and it was still budget friendly. 

Here is what you will need: 

  • 6 boneless/skinless chicken thighs $5.84
  • 4 organic leeks $3.97
  • 1 pound of brown mushrooms $5.58
  • 2 cups heavy cream $3.99
  • 2/3 cup white wine $2.51
  • 6 tablespoons butter $.49
  • 2 tablespoons olive oil $.25
  • Salt and pepper $.10

Total cost for 4 servings: $22.73 

This can be made for less, using non-organic ingredients and a cheaper white wine. 


Step 1: Prepare the leeks! So there are a few ways to do this and this is the method I went with:


The first thing I did was cut the roots and the dark green leaves off. They were harboring the most mud and were making a mess.
I threw away the roots but rinsed the dark green part and placed them in a plastic bag.  I plan on using them later this week for a soup stock. 


Once your have the white and pale green part of the leek separated from the dark green leaves and the root ball, it’s time to slice! The most important part about this step is making sure the slices are super thin! I used a large knife but looking back on it, it would have been easier to use my mandoline


Once they were all sliced, I tossed the leeks into a bowl of cold water, to rinse of the dirt. Leeks are super dirty. Literally covered in dirt. 


I swished them around a little bit and then let them soak. From here, I scooped the leeks out with a slotted spoon and placed directly into a colander, for a final rinsing. 


Once the leeks were clean, I set them to the side and let them dry. 

Step 2: Clean the mushrooms! I bought mushrooms that were already sliced, so all I had to do was rince these babies off!


Step 3: In a large pan, heat the 6 tablespoons of butter on medium heat. Once the butter is melted, add the mushrooms and leeks. Season with salt and pepper. (I also threw in some garlic powder). 


Step 4: It’s time to cook the chicken! I always  cook the chicken on a medium-high setting. Start by coating the pan with olive oil and letting it heat up for about a minute before adding the chicken. Once the chicken is in the pan, season with the salt and pepper, and just let it cook. You will know when it is time to flip it over because the bottom will begin to turn a golden brown color and it won’t stick to the pan. 

Step 5: Now, your leeks and mushrooms should both be a little softer and brighter in color. This means it’s wine time! Slowly add in the wine and reduce the heat to low. 


Step 6: Next,add in the heavy cream.  This is a good point to do a taste test and adjust the seasoning as needed. If you prefer a thicker soup, you can add in a tablespoon or two of flour. 


Step 7:  The chicken should be done at this point. You want to make sure it is fully cooked prior to adding into the soup. 


Step 8: Now we skipped this step and it made eating the soup extremely difficult. I advise either dicing or shredding the chicken thighs. I put the whole chicken thighs into the soup  and it was impossible to eat. We were left with cutting the chicken directly in the soup bowl or removing from the soup, cutting, and then adding back in. It was a mess. Trust me, don’t skip this step! 


Step 9: On a low setting, let everything cook for about 5 more minutes and then serve immediately. We served this with a fresh baked French bread loaf. 


Now this recipe does have quite a few steps but it only took about 30 minutes to make and it was so yummy! Anytime we can make an organic meal for less than $6 a serving I am extatic. 

I went into this not knowing what a leek was and accidentally creating a delicious soup. My final thoughts on leeks are that they have a ton of health benefits, but remind me of a giant green onion, with a little less of an onion taste. 

Let me know if you try this recipe, and how it turns out! 

Oh, and I paired this with the Kim Crawford Sauvignon Blanc. 

 Cheers!

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