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Chicken of the Woods Noodle Soup

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Chicken of the Woods Noodle Soup made with Laetiporus, aka, wild chicken of the woods mushrooms!
This plant based soup tastes just like the classic chicken noodle soup we grew up with- only this is a recipe is made for foragers and vegetarian folks!
Chicken of the woods is a wild mushroom that tastes and shreds just like chicken, making it perfect in this hot soup. This firm and shreddy mushroom doesn’t get too soft like other mushrooms- this hearty mushroom is incredible in soup.
This recipe includes directions on how to make fresh noodles from scratch that is paired with a rich veggie broth.

Chicken of the Woods Noodle Soup is made with wild Laetiporus sulphureus mushrooms and soft, fresh, homemade noodles. This wild soup is healthy yet ultra satisfying, it’s sure to please everybody!
a bowl of noodle soup
Scooping up a bite of chicken of the woods noodle soup in a bowl

Making Vegan Chicken Noodle Soup

This is a vegan soup that I am obsessed with! The recipe has you cooking your chicken of the woods in broth to make it so tender, yet it holds on to it’s meaty, chewy texture.

This recipe is special where it includes directions on how to make noodles from scratch. Which can feel like love in a bowl!

The best part of the noodles is you only need a rolling pin- no noodle maker required here!

This creates thicker noodles that really give you the mouthfeel of something like a dumpling. It is the ultimate comfort food.

This recipe is a vegan recreation of that happy noodle soup that we eat when we are sick!
It is warming, healing, and extra comforting. The chewy fresh noodles are easy to digest and all the fresh veggies make this soup a powerhouse for nutrients.

If you don’t have chicken of the woods and want a bowl of extra comforting yet healthy noodle soup- you are in the right place! This recipe is a household staple and the chicken of the woods can be swapped with your protein of choice or other wild mushrooms.

Chicken of the Woods Noodle Soup Substations

What makes this soup ultra special is that Chicken of the woods is a seasonal mushroom that is foraged, not commonly grown. It’s available from late spring to early fall and is most abundant in the late summer.

If you aren’t able to access these Laetiporus mushrooms (Chicken Of the Woods) there are so many ways you can customize it!
Since I make this soup so often I frequently swap out the chicken of the woods with any of these. I make it frequently because it is healthy, low fat, simple, and very versatile.
Other wild mushrooms that would be awesome in this soup would be some hen of the woods (maitake), puff balls, boletes, oyster mushrooms, and chanterelles.

For the days you want soup without having to make fresh pasta for it try subbing out the fresh noodles for your favorite brand of premade noodles. Otherwise try using faro or wild rice for a higher protein and fiber option.
It would be very similar to this Chicken of the Woods Wild Rice Soup!

Try using homemade veggie broth for this soup!
Using a homemade veggie scrap broth is a delicious and eco friendly way to make this soup incredible. When I make the broth for the soup I load up on extra carrots, onions, garlic, and celery salt in the broth to make the soup extra flavorful.

Consider serving this soup with some fresh homemade bread!
Air fryer focaccia is the perfect thing to dip your soup into and is a crowd pleaser every time.

Are you a Fungi Fanatic?!

If you are as obsessed with the variety of textures and flavors of wild mushrooms check out my other mushroom recipes!
There are more Chicken of the Woods, Hen of the Woods, Lobster of the Woods, and other mushroom recipes (and more added every week)!

If you love Chicken of the Woods try this recipe next!
Chicken of the Woods Wild Rice Soup
This Wild Rice Soup is a plant based adaptation of my family recipe for Creamy Wild Rice Soup I had growing up in Minnesota.
If I’m not making Noodle Soup Soup on a cold, rainy day it’s going to be a Creamy Wild Rice Soup Day- both are incredible with Chicken of the Woods!

a bowl of noodle soup

Chicken of the Woods Noodle Soup

Chicken of the Woods Noodle Soup is made with wild Laetiporus sulphureus mushrooms and soft, fresh, homemade noodles. This wild soup is healthy yet ultra satisfying, it’s sure to please everybody!
Print Recipe
CourseForaging and Gardening, Main Course, Vegan Recipes
CuisineAmerican
Prep Time30 minutes
Cook Time40 minutes
Servings4 servings
Calories232kcal

Ingredients

Veggies to

  • 1 Cup Chicken of the Woods
  • 1 Small Yellow/White Onion
  • 2 Ribs Celery
  • 2 Medium Carrots
  • 3 Small Cloves Garlic
  • 1 tsp Thyme
  • 1 pinch Salt (salt to taste)
  • 1 pinch Black Pepper

Noodles

Instructions

  • Start by making your noodles.
    Add the flour, aquafaba, oil, and salt to a bowl and knead together. It will be dry but will begin to become smooth as you knead it. Some flours have more moisture than others, add an additional 1 tsp of olive oil if it is too crumbly. Once it is smooth let the dough rest for 30 minutes.
  • While your dough is resting begin to finely chop your onion, crush and chop your garlic, and roughly chop your carrots and celery.
    Break up your Chicken of the Woods into bite sized pieces. Use your hands to break it up for a more organic mouthfeel.
  • Roll out your dough using a rolling pin (or pasta roller) Get the dough as thin as possible Cut into strips, roll out again to make it even thinner.
    Either lay the strips on a flat surface or use a pasta rack- do not pile them or they can stick

Stove Top Directions

  • Add a small amount of olive or coconut oil to cover the base of a stock pot on medium/high heat
  • Add all of your veggies, your chicken of the woods, thyme, salt, and pepper, and sauté 3-5 minutes until your onions are translucent and your mixture is fragrant
  • Then pour in your vegetable broth, stir, and add your noodles Cook medium heat/ a high simmer or low boil for 20 minutes
  • Garnish when serving with a sprinkle of fresh parsley or thyme

Instant Pot Directions

  • Add a small amount of olive or coconut oil to cover the base of the instant pot and turn on the sauté function
  • Add all of your veggies, your chicken of the woods, thyme, salt, and pepper, and sauté 3-4 minutes until your onions are translucent and your mixture is fragrant
  • Then pour in your vegetable broth, stir, and add your noodles Cook on pressure for 5 minutes
  • Garnish when serving with a sprinkle of fresh parsley or thyme

Video

Notes

  • While you want the pasta dough to be fairly dry, add an additional tsp of olive oil if it is too crumbly. Different ages of flour has different amount of moistures
  • Use the amount of vegetable broth based off how thick you like your soup. It’s very thick and stew like at 6 cups broth, at 8 cups it is much lighter.
    If you are planning on freezing/storing this soup use 8 cups of broth for the best results
  • Nutrition

    Calories: 232kcal | Carbohydrates: 41g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2032mg | Potassium: 428mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5962IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg

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    By on March 25th, 2021

    About wildveganflower

    I'm a long term vegan since 2007 who loves to cook and forage!
    In my free time I nerd out over vegan cooking books and watching cooking competitions- if I'm not in the kitchen recipe testing. On my weekends I'm out foraging and hiking with my two dogs. I'm work as a photographer and starting food blogging in 2020!

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