As Fall is settling in and the weather starts to finally cool off, soup is the first thing on the menu. This is our wicked take on a cold-weather classic: chick’n noodle soup.



for the mushroom chick’n

for the broth

for the mirepoix

to finish


to make the mushroom chick’n

  1. First, julienne or slice your shrooms into really thin slices.
  2. Preheat a cast-iron skillet over medium heat, then add the teaspoon of oil. Fill pan with mushroom shreds, dust the top with poultry seasoning, and cover with a second cast-iron skillet of the same size to press.
  3. After a few minutes, the shreds will release their liquid. Keep checking as it presses until the liquid is almost cooked off.
  4. Remove the top skillet, and give the shreds a stir. You’ll see the caramelized edges start to form.
  5. Mix the shreds well, add another dusting of poultry seasoning and a pinch of salt, then put the skillet back on to press again for a few more minutes.
  6. When the shreds are cooked through + meaty-looking, with caramelized edges, remove from the skillet and set aside.

to make the broth

  1. Fill a stock pot with 10 cups of water. Dissolve the Better than Bouillon by stirring, and bring to a simmer.

to make the mirepoix

  1. Heat a clean skillet over medium-high heat. Add a teaspoon of oil. Add onion, carrot, and celery to skillet and sautè. Season to taste with a pinch of salt.
  2. When vegetables are done, remove from the skillet and add to the simmering broth. Add mushroom shreds and noodles to simmering broth and stir until soup is evenly combined.
  3. Enjoy with a crusty piece of fresh sourdough bread and your favorite vegan butter.