Mushroom “Chicken” Noodle Soup
Chicken noodle soup is one of the most loved soups all around the world. This mushroom “chicken” noodle soup is perfect to give you that pep back when you can’t tolerate much other food. For my vegan mushroom noodle soup I’ve used oyster mushrooms in replacement of the chicken.
All you’ll need is:
-
Olive oil
-
King oyster mushrooms
-
Small white cabbage
-
Onion
-
Carrot
-
Celery
-
Vegetable stock
-
Angel hair pasta
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Bay leaves
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Oregano
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Garlic
-
Parsley
Starting with the star of the show, the oyster mushroom. You can buy these easily in the supermarket now, and I highly recommend them if you’re trying to get into cooking more with plants. Prep the mushrooms by shredding them lengthways to create that roasted chicken-like texture. No knives needed.
Add the mushrooms into a pan with nothing else, and stir very occasionally to cook them down. I’ve been increasingly cooking my mushrooms like this as without any oil, it enables the moisture to be drawn out of the mushroom making them even more tasty.
Now make a little space in the pan, drizzle in a little oil, and heat up. Then we can add the rest of our vegetables: a mirepoix of carrots, celery, onion and garlic. All diced and shredded into small pieces, these create the depth of flavour for your soup. Once softened after around 10 minutes, add in your shredded cabbage and herbs.
Pour over the vegetable stock and add in the bay leaves, season and bring to a boil. Reduce down to a simmer and add the noodles. I chose angel hair pasta, but any noodles will equally work (rice noodles for example for a gluten free alternative). Break them up a little to make them easier to cook and eat. Cook for around 7-8 minutes until the noodles are ready and remove from the heat.
Top your mushroom “chicken” noodle soup with some fresh parsley and enjoy!
Love soup? Why not try my
- Roasted Tomato Soup
- Easy Minestrone Soup
- Roasted Broccoli & Mushroom Soup
- Spiced Carrot & Parsnip Soup
Mushroom 'Chicken' Noodle Soup
Ingredients
- 2 tbsp olive oil
- 200 g oyster mushrooms (shredded)
- 1 large onion (diced)
- 1 carrot (diced)
- garlic clove (minced)
- 2 celery sticks (diced)
- 1/4 small white cabbage (shredded)
- 1500 ml vegetable stock
- 150 g angel hair pasta (broken into pieces (or rice noodles for gluten free))
- 2 bay leaves
- 1 tsp oregano
- 1 handful parsley
Instructions
- To prep your mushrooms, shred lengthways with your fingers rather than chopping. This will create a texture similar to roasted chicken. Simply break them apart into different sized pieces.
- In a large pan, add the mushrooms on their own, and cook form 10 minutes, stirring very occasionally until reduced.
- Make space in the pan, and drizzle in some olive oil to heat. Add the onions, carrots, garlic and celery (mirepoix) and cook on medium heat until softened for around 5-10 minutes. Add the cabbage and dried herbs, and season to taste.
- Pour the vegetable stock in and add bay leaves. Bring to a gentle boil and reduce to a simmer.
- Add the pasta or noodles (I used angel hair pasta), and simmer for about 7-8 mins until cooked. Taste and check seasoning and serve with warm crusty bread.
Video
Notes
- You can add sweetcorn to the recipe if you like, at the same time as the pasta, to enjoy!
- Add more stock if you prefer a more brothy soup! This is totally up to your preference.
Nutrition
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4 comments
Cece
Just made this and it is delicious. I used too many noodle, so a lot of the broth has been absorbed, but still excellent.
kara sue
Made this last nite. Was browsing for ways to perfect “chx noodle soup” with a pound of mushrooms I had- and Viola!
INCREDIBLE. Absolutely AMAZING.
even better the next day
its going fast, lots of sneaking spoonfuls out of the fridge…..thank goodness made 3-3.5 quarts(i freeze in 1/2 qt containers)
Hard to be Vegan when family is not – so I added 2 (trimmed, boiled & shredded in Kitchen Aid mixer) chicken breasts and 3 cups chx broth during last 30 minutes of simmering- i simmered for total 2 hrs
No oyster mushrooms to be found in our tiny town, i used baby bellas. And a perfect vehicle to use our homegrown cabbage. I added more carrots (1/2 pound) I also add a pich turmeric and cumin.
But the cabbage and mushrooms with the veg broth (i didnt have stock but seasoned w my homegrown italian seasoning mix) make this SUBLIME
I otherwise followed recipe pretty much exactly-thats the beauty of soups!!
thank you-i NEVER considered the cabbage and mushroom combination
my husband said its THE BEST CHX NOODLE SOUP he’s ever had – from a guy who disdains soups even though thats my joie de vivre- i always have at least 3 homemade soups (usu 3 quarts each) in freezer- I LIVE for nutritious tasty soups. I strive and obtain my most important nutrition and satiety from soups.
This one has it ALL!!
I will never make “CHICKEN NOODLE SOUP” without this recipe again.
THANK YOU MADELEINE!!!
BRILLIANT
kara sue
Made this last nite. Was browsing for ways to perfect “chx noodle soup” with a pound of mushrooms I had- and Viola!
INCREDIBLE. Absolutely AMAZING.
even better the next day
its going fast, lots of sneaking spoonfuls out of the fridge…..thank goodness made 3-3.5 quarts(i freeze in 1/2 qt containers)
Hard to be Vegan when family is not – so I added 2 (trimmed, boiled & shredded in Kitchen Aid mixer) chicken breasts and 3 cups chx broth during last 30 minutes of simmering- i simmered for total 2 hrs
No oyster mushrooms to be found in our tiny town, i used baby bellas. And a perfect vehicle to use our homegrown cabbage. I added more carrots (1/2 pound) I also add a pich turmeric and cumin.
But the cabbage and mushrooms with the veg broth (i didnt have stock but seasoned w my homegrown italian seasoning mix) make this SUBLIME
I otherwise followed recipe pretty much exactly-thats the beauty of soups!!
thank you-i NEVER considered the cabbage and mushroom combination
my husband said its THE BEST CHX NOODLE SOUP he’s ever had – from a guy who disdains soups even though thats my joie de vivre- i always have at least 3 homemade soups (usu 3 quarts each) in freezer- I LIVE for nutritious tasty soups. I strive and obtain my most important nutrition and satiety from soups.
This one has it ALL!!
I will never make “CHICKEN NOODLE SOUP” without this recipe again.
THANK YOU MADELEINE!!!
BRILLIANT
Madeleine OliviaAuthor
Wow what a rave review! You’re too kind! I am so happy you and your husband loved the soup, and it makes me so filled with joy that it was such a hit in your family! Thank you for the lovely comment and review