Get Fresh Recipes
Subscribe to get new recipes delivered to your inbox!
Creamy Chicken, Mushroom & White Bean Soup
Creamy Chicken, Mushroom, and White Bean Soup (A Cozy Winter Staple)
This chicken, mushroom, and white bean soup is the ultimate winter comfort food. It’s rich, hearty, and deeply nourishing — the kind of soup that warms you from the inside out on a cold day. Packed with both plant-based and animal-based nutrients, this recipe strikes the perfect balance between cozy and wholesome, while still feeling a little luxurious.
The real star of this soup is the creamy cashew sauce stirred in at the end. Originally, I had planned to finish it with heavy cream (we’re part of a raw milk share here in town), but wouldn’t you know it — we were completely out of milk and cream. What I did have on hand was a bag of raw cashews, and that happy accident turned into the best possible outcome.
I used to make cashew cream all the time before joining our milk share, and this recipe was a good reminder that it absolutely has its place. Blended smooth, it adds a velvety texture and subtle richness that pairs beautifully with earthy mushrooms, tender chicken, and creamy white beans. It’s indulgent without being heavy, and it gives the soup a depth of flavor that feels restaurant-worthy.
This soup truly hit the spot on a frosty evening at our farm. After a long, cold day, there’s nothing better than gathering around the table with a big pot of homemade soup simmering on the stove. My kiddos gobbled theirs right up (they love mushrooms!), and my husband and I happily enjoyed the leftovers for several days — honestly, it might be even better the next day.
Because it’s filling, nutrient-dense, and easy to reheat, this chicken mushroom white bean soup has officially earned a permanent spot in our winter meal rotation. It’s perfect for meal prep, slow evenings at home, or serving to friends when you want something comforting yet nourishing.
I hope this soup brings as much warmth and comfort to your kitchen as it has to ours. Here’s to cozy meals, full bellies, and long winter nights spent around the table. Cheers!
Creamy Chicken, Mushroom & White Bean Soup
Ingredients
- 1 cup raw unsalted cashews (soaked in hot water for 30 minutes)
- 1 cup water
- 2 small cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 tablespoons ghee or olive oil
- 1 leek, white and pale green parts only, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, chopped
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 3 cups chopped portobello mushrooms
- 1 pound ground chicken
- 5 cups low salt chicken broth
- 1 (15 ounce) jar Cannellini beans, rinsed and drained
Preparation
- Prepare the cashew cream by draining the soaked cashews. Place the cashews in the bowl of a high speed blender with the rest of the ingredients. Blend on the highest setting possible until the mixture is completely smooth and creamy. Add more water, 1 tablespoon at a time, until you reached the consistency of a heavy whipping cream.
- Heat the ghee in a large heavy bottom pot over medium heat. Add the leek and onion and cook, stirring often until they begin to brown and become fragrant, about 10 minutes. Stir in the garlic, thyme, salt, pepper flakes and mushrooms. Cook for another 5 minutes or until the mushrooms begin to soften. Add the ground chicken and continue to cook, stirring often until the chicken is browned up and no longer pink, about 5-7 minutes. Add more ghee or olive oil if the pan becomes too dry. Add the chicken broth and bring to a low boil. Reduce the heat and simmer for about 25 minutes. Add the beans and continue to simmer for 15 minutes longer.
- Drizzle in about 1/2 cup of the cream and stir well. Divide soup between bowls and drizzle with more cream to taste.
- Save extra cashew cream in the fridge for to 5 days. Add more water to thin it as needed as it will thicken up in the fridge.
Comments