Skip to content
‘No chicken’ noodle soup recipe

‘No chicken’ noodle soup recipe

69 ratings

Derek Sarno's nourishing noodle soup is ideal for batch-cooking – why not make double and freeze half for those busy evenings when you’re craving comfort food? Derek uses shredded mushrooms instead of chicken, for maximum flavour and texture without the need for meat. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 445 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Dairy-free


  • 3 x 150g packs Tesco Finest king oyster mushrooms
  • 1 tbsp olive oil
  • 1 large onion, roughly chopped
  • 3 small carrots, roughly chopped
  • 3 celery sticks, roughly chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • 1 tsp onion granules
  • 1 tsp ground black pepper
  • 5 tbsp Wicked Kitchen garlic & herb nooch seasoning
  • 200g dried linguine, broken in half
  • 1 bay leaf (optional)
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 100g baby spinach, kale or spring greens
  • 15g fresh flat-leaf parsley, leaves picked and roughly chopped
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 5%
  • Sugars

    13g 14%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 71.9g Protein 26.8g Fibre 17.3g


RFO DerekSarno 155X255
  1. To shred the mushrooms, hold the cap and run a fork along the length of the mushroom – it will start to splinter into shreds like pulled pork. Break apart with your hands to make long 1-2cm-wide pieces.
  2. Heat the oil in a very large saucepan over a medium heat and add the onion, carrots, celery and garlic. Cook for 10-15 mins, stirring occasionally, until softened and lightly browned. Add the mushrooms, season with a little salt and stir well. Cook for 5 mins or until the mushrooms start to reduce.
  3. Stir in the smoked paprika, turmeric, onion granules, black pepper and nooch seasoning. Add 2ltrs boiling water, the pasta and bay leaf (if using), then stir in the cannellini beans. Season well, bring to the boil, then reduce the heat to low, cover and simmer for 15-20 mins until the pasta is tender.
  4. Stir through the kale or spring greens and most of the parsley, then cook for 6 mins to wilt (if using spinach, simmer for 3 mins). Divide between 4 large bowls and top with the remaining parsley to serve.

See more Vegan recipes

Freezing and defrosting guidelines
Freeze without the pasta. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.