This Chicken Udon Noodle Soup is warm and comforting, packed with tender chicken, thick noodles, and fresh veggies. It’s perfect for a cozy dinner!
You’ll love how easy it is to make this soup. Just toss everything in one pot, let it simmer, and enjoy a big bowl of happiness. Seriously, who doesn’t love noodle soup on a chilly day? 🍜
Key Ingredients & Substitutions
Udon Noodles: Fresh udon noodles are great for their chewy texture, but if you can’t find them, dried udon will work too. Just follow the cooking instructions on the package. Alternatively, soba or rice noodles can be good substitutes for a different touch.
Chicken: Boneless, skinless chicken breasts are lean and cook quickly. If you prefer dark meat, thighs are an excellent choice too. For a faster meal, you can use rotisserie chicken, just add it for the last few minutes to heat through.
Mushrooms: Shiitake mushrooms add depth, but cremini or button mushrooms are also tasty. If you’re not a mushroom fan, skip them or replace them with baby corn or spinach.
Bok Choy: Baby bok choy gives a nice crunch and flavor. You can substitute with spinach or kale if you have those on hand. They’ll wilt similarly but bring a different taste.
Soft-Boiled Eggs: They add creaminess to the soup. If you want to skip them, try adding a splash of coconut milk or some tofu for protein instead.
How Do I Get My Chicken Cooked Just Right?
Cooking chicken perfectly is key for a tender texture. Here are my tips to ensure it doesn’t dry out:
- Cut the chicken into thin slices for faster cooking.
- Cook in a hot pan but not too hot to brown it: about medium heat is ideal.
- Don’t overcook! Once the chicken turns mostly opaque (about 4-5 minutes), move on to the next step. It’ll finish cooking in the broth.
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, sliced
- 4 cups chicken broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1-inch piece ginger, grated
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1-2 baby bok choy, halved or quartered lengthwise
- 2 green onions, sliced (plus extra for garnish)
- 2 soft-boiled eggs, halved
- Red chili flakes or togarashi, for garnish (optional)
How Much Time Will You Need?
This Chicken Udon Noodle Soup takes about 30 minutes to prepare from start to finish. You’ll spend around 10 minutes getting everything ready and cooking the ingredients, making it a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Udon Noodles:
Start by bringing a pot of water to a boil. Once it’s bubbling, add the udon noodles and cook them according to the package instructions, which is usually about 2-3 minutes for fresh or frozen noodles. Once done, drain them and set them aside for later.
2. Sauté Garlic and Ginger:
In a large pot, heat the sesame oil over medium heat. When it’s hot, add the minced garlic and grated ginger. Sauté for about 1 minute until they smell amazing—this will add great flavor to your soup!
3. Cook the Chicken:
Next, add the sliced chicken breasts to the pot. Cook them for about 4-5 minutes, stirring occasionally until they are mostly opaque. This is when the chicken begins to cook through.
4. Prepare the Broth:
Now it’s time to make the broth! Pour in the chicken broth and water, then add the soy sauce and mirin. Stir everything together and bring it to a gentle simmer. This is where all the flavors start to come together.
5. Add the Mushrooms:
After the soup is simmering, toss in the sliced mushrooms. They’ll need about 5 minutes to cook and become tender.
6. Include the Bok Choy:
Once the mushrooms are ready, add the halved baby bok choy to the pot. Simmer everything for another 2-3 minutes until the bok choy is wilted and vibrant green.
7. Assemble the Bowls:
To serve, divide the cooked udon noodles between your serving bowls. Ladle the hot soup, along with the chicken and vegetables, over the noodles. Be generous; it’s so good!
8. Garnish and Serve:
Top each bowl with sliced green onions, half a soft-boiled egg, and if you’d like a little kick, add a sprinkle of red chili flakes or togarashi. It’s time to dig in!
9. Enjoy!
Serve the soup immediately with chopsticks. Enjoy your warm and comforting bowl of Chicken Udon Noodle Soup—perfect for any day!
Can I Use Different Noodles for This Soup?
Absolutely! While udon noodles are traditional and provide a nice chewy texture, you can substitute them with soba, rice noodles, or even whole wheat spaghetti in a pinch. Just adjust the cooking time based on the type of noodle you choose!
How Do I Thaw Frozen Chicken?
To thaw frozen chicken safely, place it in the refrigerator overnight. If you’re in a hurry, you can also seal the chicken in a plastic bag and submerge it in cold water, changing the water every 30 minutes until thawed.
What Should I Do With Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. If the soup thickens, you can add a splash of water or broth when reheating to loosen it up.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more vegetables like carrots and bell peppers to enhance the flavor and nutrition.
