This Chicken Udon Noodle Soup is warm and comforting! It features thick udon noodles, tender chicken, and a flavorful broth that feels like a hug in a bowl.
I love how easy it is to whip up! Just simmer everything together, and you have a delicious meal ready in no time. Perfect for chilly days or when I need a little pick-me-up! 🍜
Key Ingredients & Substitutions
Udon Noodles: These thick noodles are key to the soup’s heartiness. If you can’t find udon, you can use ramen or even rice noodles for a different take.
Chicken: Boneless, skinless chicken breasts keep it lean, but you could opt for thighs for more flavor. Leftover rotisserie chicken is also a great time-saver!
Mushrooms: Shiitake adds great depth, but button or cremini mushrooms work too! You can skip mushrooms if you’re not a fan, just adjust the broth seasoning for balance.
Broth: Homemade chicken broth is wonderful, but store-bought works perfectly fine. If you’re short on time, low-sodium broth helps control salt levels.
How Do I Achieve a Flavor-Packed Broth?
The broth is the heart of this soup, and it’s crucial for great flavor. Start by cooking the garlic, ginger, and green onion whites in sesame oil. This releases essential oils and infuses the base.
- After adding chicken, cover and simmer to let the flavors meld. This is where patience pays off!
- Remember to season your broth after adding veggies, as the mushrooms will also add their own flavor.
- Experiment with mirin for a hint of sweetness, or boost umami with a splash of fish sauce or tamari if you need that depth!
How to Make Chicken Udon Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz udon noodles (fresh or frozen)
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 1 cup shiitake mushrooms or brown mushrooms, sliced
- 2 stalks celery, thinly sliced
- 3 green onions, thinly sliced (keep white and green parts separate)
- 2 cloves garlic, minced
- 1 inch piece of ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional, for mild sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon chili powder or to taste (optional)
- 2 eggs
- Fresh spinach or kale, a handful (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Chicken Udon Noodle Soup will take about 30 minutes from start to finish. You’ll spend around 10 minutes on prep (like chopping and measuring), and then about 20 minutes on cooking. It’s a quick meal that feels special!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by boiling the eggs for a luxurious soft yolk. Place your eggs in a pot of boiling water, and let them cook for about 6-7 minutes. Once done, transfer them immediately to a bowl of cold water to stop the cooking process. After they’ve cooled off, peel and set them aside.
2. Sauté the Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté everything for about 1-2 minutes until it becomes fragrant. Your kitchen will smell amazing!
3. Add the Chicken:
Next, add the chicken breasts to the pot. Sear them lightly on each side until they get a little browned; this helps build flavor!
4. Create the Broth:
Pour in the chicken broth and water, bringing the mixture to a boil. Then, reduce the heat and cover the pot. Let it simmer for about 15 minutes, or until the chicken is cooked through and juicy.
5. Shred the Chicken:
Once the chicken is done, remove it from the pot and let it rest for a moment. When it’s cool enough to handle, shred it into strips with two forks or slice it thinly.
6. Add the Vegetables:
Now, toss in the sliced mushrooms, celery, and soy sauce to the pot. Simmer for an additional 5 minutes until the veggies are tender.
7. Cook the Udon Noodles:
While the soup simmers, cook the udon noodles separately according to the package instructions. Once they’re done, drain them and set aside.
8. Combine Everything:
Return the cooked udon noodles and shredded chicken back into the pot. Add mirin for added sweetness if you have it, then adjust the soup with salt, pepper, and chili powder to your preferred taste.
9. Add the Greens:
If you’d like to incorporate some greens, add the fresh spinach or kale to the pot now. Let them wilt for a minute or two for an extra boost of nutrients.
10. Serve Your Soup:
To serve, ladle the hot soup into bowls. Top each bowl with half of a soft-boiled egg and garnish with the green parts of the sliced green onions.
11. Enjoy!
Dig in and enjoy your hearty, comforting Chicken Udon Noodle Soup! It’s perfect for any day and sure to warm your heart!
Can I Use Other Types of Noodles?
Yes! While udon noodles are traditional, you can use ramen or even rice noodles. Just be aware that cooking times may vary depending on the type of noodle you choose.
Can I Make This Recipe Vegeterian?
Absolutely! Substitute the chicken with your favorite plant-based protein, like tofu or tempeh, and use vegetable broth instead of chicken broth for a delicious vegetarian option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to prevent the noodles from becoming too sticky.
What Other Vegetables Can I Add?
You can customize your soup with other vegetables like bok choy, carrots, or bell peppers. Just remember to adjust the cooking time to ensure all veggies are tender but still vibrant!
