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Horizontal image of a large white bowl filled with a chicken and vegetable soup on a bamboo mat next to a white towel.

Mushroom, Leek, and Red Pepper Chicken Soup

  • Author: Katherine and Eddie D’Costa
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


A hearty twist on traditional chicken soup, ours brings together delicate mushrooms and leeks, tangy peppers, and seasoned pulled chicken.


  • 2 tablespoons coconut oil, divided
  • 3/4 cup chopped leeks, white and light green parts only
  • 1 medium red bell pepper, diced (about 1 cup)
  • 16 ounces white button or cremini mushrooms, sliced
  • 1 teaspoon crushed red pepper flakes, plus more to taste
  • 3 sprigs fresh thyme, stems removed
  • 2 teaspoons Kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 quarts water or low-sodium chicken stock (64 fluid ounces)
  • 2 large boneless, skinless chicken breasts (approx. 1-1 1/2 lbs)


  1. In a medium-sized saute pan over medium heat, heat 1 tablespoon coconut oil for 2 minutes. Add leeks, bell pepper, mushrooms, crushed red pepper flakes, thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper.
  2. Cook for 4 minutes to sweat the vegetables, stirring occasionally. Remove from heat and set aside in the pan for 5 minutes.
  3. Pour water or stock into a large stockpot. Transfer vegetable mixture to stockpot and stir to combine. Bring to a boil, then reduce heat to medium-low and let simmer for 10 minutes. 
  4. Add remaining coconut oil to the same saute pan and place over medium heat.
  5. Season the chicken breasts on both sides with the remaining salt and black pepper.
  6. Add breasts to pan and cook for 5 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
  7. Once chicken breasts have cooled enough to handle, gently shred the meat with two forks to yield 1 ½ cups of pulled chicken. Add to stockpot, and stir to combine.
  8. Continue to simmer for 5 minutes, until warmed through. Taste for seasoning, and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Soup

Keywords: mushroom, leek, red pepper, chicken, soup