Chicken (of the woods) Noodle Soup

Chicken noodle soup is given the Foraged twist: you’ll use shredded chicken of the woods mushrooms and wild greens to brighten up this classic soup. Cozy and comforting, make this on a chilly day for someone you love.

5 from 1 vote

Chicken (of the woods) Noodle Soup

Chicken Noodle Soup is given the Foraged twist: you'll use shredded Chicken of the Woods Mushrooms and wild greens to brighten up this classic soup. Cozy and comforting, make this on a chilly day for someone you love.
Prep Time10 mins
Active Time50 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Keyword: chicken, chicken of the woods, one pot, vegetarian
Yield: 5 servings
Calories: 250kcal
Author: JB Douglas
Cost: $15


  • 1 soup pot


  • 1 cup shredded & dried chicken of the woods mushrooms [or 2 cups fresh]
  • 2 tbsp unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup sliced carrots
  • 1 cup chopped celery root [or celery stalk]
  • 6 bulbs wild garlic [or 2 cloves garlic, minced]
  • 2 tbsp dried wild spices [we used carrot seeds, spiceberries, sweetfern & rosemary]
  • 6 leaves northern bayberry [or 2 bay leaves]
  • 6 cups broth [8 cups if using fresh mushrooms]
  • 3 cups cooked noodles
  • 2 cups wild greens & herbs [we used cleavers, watercress, & parsley]
  • olive oil, as needed
  • salt, to taste


  • 1. Soak the mushrooms in 2 cups of water to rehydrate for 20 minutes. Drain and reserve the soaking liquid. Set aside.
  • 2. Melt butter in a large pot set over medium-low heat, and add the chopped onions, carrots, and celery root. Cook, stirring occasionally, until the onions have become translucent and the carrots have begun to take on brown spots, 8-10min.
  • 3. Add the garlic, dried spices, and bay leaves to the pot, and cook until fragrant, 1-2min.
  • 4. Create a space in the center of the pot and add the drained mushrooms. Let them cook undisturbed until they begin browning, 8-10min. Stir and cook for an additional 5min, adding olive oil as needed to encourage browning.
  • 5. Deglaze the pot with the reserved mushroom soaking liquid, then add 6 cups of broth. Cover and simmer for 20 minutes.
  • 6. Add the cooked noodles to the pot, and salt to taste. Stir in greens & herbs just before serving.

Get your ingredients:

Chicken of the Woods Noodle Soup

An old home comfort favorite, or the perfect antidote to a head cold, this recipe replaces the traditional chicken with just as tasty Chicken of the Woods.

Image courtesy of Wild Vegan Flower


  • 6-8 Cups Veggie Broth 
  • 1 Bay Leaf

Veggies to Mirepoix

  • 1 cup chicken of the woods
  • 1 small yellow/white onion
  • 2 ribs celery
  • 2 medium carrots
  • 3 small garlic cloves
  • 1 tsp thyme
  • 1 pinch salt 
  • 1 pinch black pepper


  • 1 cup semolina flour
  • 1/4 cup aquafaba
  • 1 tbs olive oil
  • 1 tsp salt


For the noodles

  • Add the flour, aquafaba, oil, and salt to a bowl and knead together.
  • 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.
  • Roll out your dough using a rolling pin.
  • 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.

For the Chicken of the Woods

  • 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. 
  • Add a small amount of olive or coconut oil to cover the base of a stock pot on medium to high heat.
  • Add all of your veggies, your chicken of the woods, thyme, salt, and pepper, and sauté  for around four or five minutes until your onions are translucent and your mixture is fragrant.
  • Pour in your vegetable broth, stir, and add your noodles
  • Cook over medium heat for 20 minutes
  • Garnish when serving with a sprinkle of fresh parsley or thyme

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