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20 Minutes Lemon Chick’n Soup

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Pulled king oyster mushrooms FTW. This time they transform water, vegan chicken seasoning, and a few aromatics into a satisfying, low-calorie, animal-free soup. It’s ready in just 20 minutes! This is probably the easiest soup you will ever make. Feel free to doctor it up with spinach or other greens, maybe some sauteed carrots and celery, or whatever other veggies you like.  Watch the video on Instagram!

  • Author: Shelby Knowles

Ingredients

Scale
  • 6 king oyster mushrooms (about 1 lb/450 g)
  • 3 Tbsp vegan butter
  • 3 cloves garlic
  • 3 spring onions
  • 5 Tbsp vegan chicken seasoning such as Wicked Kitchen Rotisserie Chicken Flavour Seasoning
  • Salt and black pepper to taste
  • 1 lemon
  • 2 Tbsp cornstarch (cornflour)
  • Handful of fresh parsley

Instructions

  1. Shred the shrooms by running a fork along the length of the stems. Remove the caps and slice them into thin shreds as well. 
  2. Melt the butter in a soup pot over medium heat. Add the shrooms, tossing to coat, and cook for a couple minutes. Meanwhile, mince the garlic and slice the spring onions. Add those to the pot along with the chicken seasoning and just enough water to cover the ingredients. Season it with a little salt and pepper, then cover and simmer for 10 minutes.
  3. Finely grate the zest from about half the lemon into the pot. A microplane works awesome.
  4. Mix the cornstarch in 6 tablespoons water until dissolved to create a cloudy slurry. Stir the slurry into the pot, then simmer for about 5 minutes to thicken up the soup.
  5. Chop about 2 tablespoons of the parsley, saving some whole leaves for garnish. Stir the chopped parsley into the soup and squeeze in a little bit of the lemon juice (through your hands to catch the seeds). Taste the soup and add more salt, pepper or whatever seasoning you think it needs. If it’s too thick and needs more water, stir it in a little at a time.
  6. Ladle into bowls and garnish with the whole parsley leaves and a slice or two of lemon.

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