Chicken Of The Woods Soup Recipe

If you’re craving something comforting, earthy, and a little wild, my Chicken of the Woods soup Recipe might just hit the spot. I love foraging for this vibrant mushroom in late summer—it’s got a meaty texture and a mild, lemony flavor that works beautifully in a cozy soup.

Despite the name, there’s no actual chicken in this dish—just the mushroom’s uncanny ability to mimic it. I like to keep things simple with this recipe, letting the fungi shine with a rich broth, fresh herbs, and a splash of cream.

Whether you’ve foraged it yourself or grabbed some at a market, this soup brings the forest right to your bowl.

Why You Will Love This Recipe?

You’ll love this Chicken of the Woods soup Recipe because it’s hearty, flavorful, and totally unique. The mushroom’s meaty texture makes it feel like comfort food, without needing any actual meat.

I find it’s perfect for chilly days or when I want something nourishing but still a little different. It’s also quick to make, naturally vegetarian, and packed with earthy, savory depth.

If you’re into foraging or just love trying new ingredients, this recipe is a delicious way to showcase one of nature’s best edible mushrooms. Plus, it’s creamy, cozy, and makes your kitchen smell amazing—what’s not to love?

How To Make Chicken Of The Woods Soup Recipe?

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: 220 per serving

Cuisine: American

Yield: 4 servings

Equipment Needed:

Here’s a list of equipment you’ll need to make Chicken of the Woods soup recipe:

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or silicone spatula
• Ladle
• Measuring cups and spoons
• Colander (for cleaning mushrooms)
• Blender or immersion blender (optional, if you prefer a creamier texture)

Let me know if you’d like to include any foraged prep tools too!

Ingredients:

Here are the ingredients you’ll need for my Chicken of the Woods soup recipe:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups Chicken of the Woods mushrooms, cleaned and chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• 1 cup potatoes, peeled and diced (optional, for extra heartiness)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Salt and black pepper to taste
• Fresh parsley or chives, for garnish

Let me know if you’d like to add spice or make it vegan!

Instructions:

Here’s how I make my cozy Chicken of the Woods soup recipe, step by step:

1. Prep the mushrooms: Clean the Chicken of the Woods mushrooms with a damp cloth. Trim any tough edges and chop them into bite-sized pieces.
2. Sauté the aromatics: In a large soup pot, heat the olive oil or butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Cook the mushrooms: Add the chopped Chicken of the Woods to the pot. Sauté for 5–7 minutes until the mushrooms are tender and slightly golden.
4. Add vegetables and herbs: Stir in the carrots, celery, thyme, salt, and pepper. Cook for another 3 minutes.
5. Pour in the broth: Add the vegetable broth (or chicken broth). If you’re using potatoes, add them now. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the veggies are soft.
6. Add cream (optional): Stir in the heavy cream or coconut milk if you want a creamy soup. Let it simmer for another 2–3 minutes.
7. Taste and adjust: Check the seasoning and add more salt or pepper if needed.
8. Serve: Ladle into bowls, garnish with fresh parsley or chives, and enjoy it warm!

Let me know if you want a blended version or a vegan twist!

Serving Suggestions

I love serving this Chicken of the Woods soup recipe with a thick slice of crusty sourdough or a warm, buttery biscuit on the side—it soaks up the broth beautifully. For a light meal, pair it with a simple green salad dressed in lemon vinaigrette.

If you’re craving something heartier, add a grilled cheese sandwich or a toasted baguette topped with melted cheese and herbs.

You can also top the soup with a swirl of cream, a drizzle of truffle oil, or extra sautéed mushrooms for a fancy touch. Whether it’s lunch or dinner, this soup makes a comforting, satisfying main dish all on its own.

Special Tips

Here are my special tips to make your Chicken of the Woods soup recipe even better:

1. Choose young mushrooms: Use tender, young Chicken of the Woods for the best texture. Older ones can be tough or woody.
2. Clean carefully: Avoid soaking the mushrooms in water—they can get spongy. Wipe them gently with a damp cloth or use a soft brush.
3. Sauté well: Give the mushrooms time to brown a little before adding broth. This deepens the flavor and brings out their “chicken-like” quality.
4. Add umami: A splash of soy sauce, tamari, or a spoonful of miso paste can boost savory depth.
5. Freeze extra mushrooms: If you have more than you need, slice and freeze them raw for future soups or sautés.

Let me know if you want tips on foraging or storing too!

Nutrition Facts Per Serving,

Here are the estimated Nutrition Facts per serving (based on 4 servings):

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 600mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 6g
• Vitamin A: 80% DV
• Vitamin C: 15% DV
• Calcium: 6% DV
• Iron: 10% DV

Note: These values are estimates and can vary based on the exact ingredients and brands used. Let me know if you’d like a vegan or lower-calorie version!

Health Benefits

Chicken of the Woods soup isn’t just delicious—it’s surprisingly nourishing too. This wild mushroom is rich in antioxidants, which help reduce inflammation and support overall immune health.

I love that it’s naturally low in fat and calories but still leaves me feeling full, thanks to its high fiber content. It also provides a small boost of plant-based protein, making it a great option for anyone cutting back on meat.

When paired with fresh veggies like carrots, celery, and garlic, this soup becomes a wholesome, immune-supportive meal that’s as good for your body as it is for your taste buds.

How Store

Here’s how I store my Chicken of the Woods soup recipe to keep it fresh and flavorful:

In the Fridge:

Let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. Reheat it gently on the stove over medium heat or in the microwave.

In the Freezer:

This soup freezes well if you skip the cream (add it fresh when reheating). Pour cooled soup into freezer-safe containers or bags, leaving space for expansion. It stays good for up to 3 months. Thaw in the fridge overnight before reheating.

Tip:

If the mushrooms feel a little softer after freezing, that’s normal—it still tastes great!

FAQs

Conclusion

I hope this Chicken of the Woods soup recipe inspires you to try something new and delicious from the forest. It’s a comforting, hearty dish that brings out the unique flavor and texture of this incredible mushroom.

Whether you’re an experienced forager or just curious about wild mushrooms, this soup is easy to make and perfect for cozy days. I love how it warms me up and fills the kitchen with amazing aromas every time.

Give it a try, and let me know how you like it I’m sure it’ll become a favorite in your recipe collection!