This vegan chicken soup is much «richer» than an average soup and will keep you fuller as well. It is packed with nutrients and different veggies, but the key ingredient for sure is the oyster mushrooms, that will replace the chicken pieces.

If you cannot find them or are not a big fan of oyster mushrooms, you can always use a vegan chicken option – there are many in the market, I like to use Heura’s. Alternatively, you can use diced tofu, that works very well in soups.


As per the vegetable stock, you can always make your own, although we don’t always have the time. You can either freeze cube dices of homemade stock and add it later on to your soups. If you are going to buy one, I recommend using the low-sodium and less artificial ones! Always check the ingredients, you will find natural ones with very few ingredients, some even sold in powder cans!

As always, the veggies used on this soup are just a guidance, feel free to add the ones you have at home and experience with different flavours! In my view, parsley does make a whole difference so I would try not to skip that one! (;


  • 1 onion
  • 1 shallot
  • 2 packages of oyster mushrooms
  • 3 celery sticks
  • 3 carrots
  • 1 handful of baby spinach leaves
  • Parsley, as required
  • 2 garlic cloves
  • 2 tbsp of vegetable stock (low sodium)
  • Chicken seasoning, as required
  • 1 bay leaf
  • 2 tbsp of nutritional yeast
  • Olive oil, as required
  • 2 tbsp of vegan cream or sugar-free soy yogurt
  • Juice of half lemon
  • Salt and pepper



  1. Process or chop in very small pieces the onion, shallot, celery and carrots. Heat cooking olive oil in a pan and add the chopped veggies – stir and cook in low heat for a few minutes.
  2. Cut the oyster mushrooms in strings, using your hands to take off
  3. Once it’s all well integrated, add the vegetable stock (you get it ready first mixing the vegetable stock with boiling water), the bay leave, some lemon juice. Also, add salt and pepper and any other condiment as preferred.
  4. Let it cook for around 15/20 minutes, stirring every now and then. Once it’s almost ready, add the spinach and the parsley.
  5. Keep on cooking for another 5 minutes and it’s ready to eat! Serve with a bit of fresh parsley on top.

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