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Leek, Mushroom and Chicken Soup with Peas and Thyme

2 tablespoons olive oil
3 cloves garlic, minced
4 leeks, white part, coarsely chopped
1/2 pound brown mushrooms, quartered
3 cups chopped fresh tomatoes
8 cups chicken stock
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon chopped thyme
3 chicken breast halves, bone-in, skinned
6 ounces linguini, broken into pieces
2 cups frozen green peas
salt and freshly ground pepper to taste
1/3 cup freshly chopped parsley
1/3 cup freshly grated Asiago or Parmesan cheese
1 tablespoon fresh lemon zest

In a large soup pot heat oil, add garlic and leeks and sauté slowly for 7 to 8 minutes. Add mushrooms and continue to sauté, stirring frequently for 7 to 8 minutes longer or until mushrooms release their juices. Add tomatoes, chicken stock, lemon juice, and 2 tablespoons of the lemon thyme. Bring to a boil. Add chicken breasts, and linguini. Return to a boil. Reduce heat and simmer for 10 minute. Turn off heat. Remove chicken and fork into bite-size pieces. Discard bones. Return chicken to pot. Add the peas and remaining teaspoon of lemon thyme, salt and pepper to taste. Heat through for 3 to 4 minutes until peas are tender.  Serve soup in large soup bowls; sprinkle with parsley, cheese and lemon zest.   Serves 8.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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