Chicken Of The Woods Recipes Soup
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.
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!
Cream Of Chicken Of The Woods Mushroom 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!
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.
Chef John's Creamy Mushroom Soup Recipe
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.
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!
Creamy Mushroom Wild Rice Soup
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.
Crockpot Cream Of Chicken 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.
There are more Chicken of the Woods, Hen of the Woods, Lobster of the Woods, and other mushroom recipes (and more added every week)!
This Wild Rice Soup is a plant based adaptation of my family recipe for Creamy Wild Rice Soup I had growing up in Minnesota.
How To Make Chicken Noodle Soup From Scratch
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!
Calories: 232 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 2032 mg | Potassium: 428 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 5962 IU | Vitamin C: 5 mg | Calcium: 34 mg | Iron: 2 mg
Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products! More posts by this author.
Cold Fighting Chicken Noodle Soup
Wild and Vegan Recipes from Jess Flowers These are recipes for the foodie- making vegan food gourmet. Whether if you've been vegan for years or your cooking for the omni in your life these are recipes created for those who love food. Many of the recipes use wild and foraged ingredients all in the name of flavor! Life is too short for boring and basic- try out some wild vegan recipesChicken of the Woods Wild Rice Soup is hearty, warming, healthy, and a great way to embrace cooler weather. It’s really a vegan wild rice soup- it’s a passed down family recipe that’s been veganized.
This creamy soup is perfect for chilly weather, dipping in bread, and warming your soul. This soup is a Minnesotan classic that is a bowl of comfort!
Chicken of the Woods Wild Rice Soup is a cozy fall soup perfect to enjoy after a day of mushroom foraging, or autumn hiking. Try this classic Minnesotan recipe to warm your soul!
Steamed Chicken With Mushrooms & Dried Lily Flowers
This is a veganized version of a classic family recipe that uses the mushroom chicken of the woods in place of chicken. If you don’t have the mushroom chicken of the woods swap it out with presoaked soy curls, TVP chunks, or some seitan chicken!
No matter how you customize it with chicken of the woods, seitan, or soy curls you are still getting a traditional Midwestern Classic.
Try using a homemade vegetable broth for the base of this soup using saved veggie scraps or try adding some homemade chicken style seitan chunks for a more meaty experience.
Chicken Of The Woods Mushrooms
To make this vegan wild rice soup creamy you will need a can of full fat coconut milk along with some potato starch to help thicken it up. There is no coconut flavor- the salt, mushrooms, and veggies overpower the coconut leaving you with a rich creamy broth.
This soup is made using wild chicken of the woods mushrooms, or Laetiporus sulphureus. It’s a meaty, chicken-like mushroom that grows along the west coast, east coast and in the Midwest. They like to grow on and around hardwood trees and stand out with their vibrant orange hue.
They are considered a great beginner forager mushroom since they are very distinctive and have no poisonous look-a-likes. In warmer areas they can start to pop up as early as April and can be found throughout the summer. Their peak season is in the fall during September through October.
Chicken Of The Woods 'n' Noodle Soup! :)
Since they aren’t always available you can sub out these mushrooms with another meaty mushroom like hedgehog (sweet tooth), Hen of the Woods, or Oyster Mushroom. Granted, those mushrooms are not very similar to the Chicken of the Woods; it will change the mouthfeel and flavor.
Another option is using chicken style seitan chunks. Wheat meat (seitan) is chicken like in the way it shreds with a meaty mouthfeel. It’s a high protein, low fat substitute that works beautifully in this recipe. You could pick up some plant based chicken as well, brands like Gardein, Boca, and Morning Star are all good options. Soy curls are another great option! They are very chewy and meaty compared to traditional tofu and work great in soups.
I’ve seen recipes where they sub out chicken with chickpeas, like chickpea noodle soup. In theory, it sounds like a healthy plant-based option that is very heart healthy. I haven’t tried it for this recipe so I can’t speak to how it would be. I imagine it would be very light, yet warming!
Loaded Chicken Hominy Soup (chicken Pozole)
Wild rice is a very healthy grain that is chewy, meaty, and wonderful in this soup. It’s not even a rice at all, but really a grass seed that is harvested in marshes. It is a staple in many native recipes and a popular ingredient up North. It’s perfect for cozy meals, and wonderful in this hearty soup.
You don’t want to use a wild rice mix for this recipe, try to use plain wild rice if possible. The mixes frequently have white and brown rice, which can get mushy in this soup.
You’ll want to precook the wild rice before adding it into the soup, otherwise it absorbs too much broth. The result will have any leftovers get thick like a risotto. Since wild rice takes 40 minutes on the stove I like to use my Instant Pot to cook it for a faster result. Simply cook it at a 2:1 ratio for water to rice and cook for 30 minutes. Other recipes say to cook your wild rice in the Instant Pot for 35 minutes, but it’s better on the more chewy side when you are going to add it to soup.
Mark Hix Recipes: Trompette Soup; Wild Mushroom Tarts; Shaved Penny Buns; Chicken Escalope With Creamed Wild Mushrooms
This wouldn’t be a wild rice soup without wild rice. However, I understand that it is not the most affordable rice. It may not be available where you live. While it’s widely available in places like northern Minnesota, but you might not have an easy time finding it in Texas or Arizona.
There isn’t another rice that is quite as dense and chewy (because it’s a grass, not a rice in the first place). I would not recommend using white rice in it’s place, since it would ruin the texture. However, I bet that a grain like farro would be great in the place of wild rice in this soup. Other possible options are red or black quinoa, barley, or even orzo pasta.
I used my Instant Pot Pressure Cooker to make
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