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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
Bay leaves
Oregano
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
Did you make this mushroom “chicken” noodle soup? Take a photo and hashtag it#MadeleineOlivia. I love seeing your creations onInstagram,Facebook, andTiktok.
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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.
Print Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Servings 4
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
Calories: 271kcalCarbohydrates: 44gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1525mgPotassium: 497mgFiber: 5gSugar: 8gVitamin A: 3526IUVitamin C: 25mgCalcium: 54mgIron: 2mg
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Tags: GFO, NF, NS, SF, VG
