This Chicken Udon Noodle Soup is warm and comforting, perfect for any day! With tender chicken, chewy udon noodles, and rich broth, it’s like a cozy hug in a bowl.
Every slurp of those noodles is just delightful! I always feel better after having a bowl, especially when it’s cold outside. It’s so simple to make, too—just a few steps and you’re all set!
Key Ingredients & Substitutions
Udon Noodles: Fresh udon noodles are the best for a chewy texture, but you can also use frozen. If you can’t find them, try using rice noodles or even spaghetti in a pinch—just adjust cooking time.
Chicken: I love using chicken thighs for their juiciness, but chicken breast works just as well if you prefer it. For a vegetarian option, firm tofu can be a delicious substitute—make sure to press and cube it first.
Broth: Homemade chicken broth makes a difference in flavor, but store-bought works too. If you want a lighter version, use low-sodium broth, and feel free to add extra seasonings if needed.
Mushrooms: Shiitake mushrooms add great depth. If you can’t find them, white button mushrooms are a fine alternative. You could even swap in some diced carrots for sweetness!
Bok Choy: Baby bok choy is a lovely choice for its tender leaves. If you can’t find it, use spinach or kale instead, adding them in the last minute of cooking to keep them vibrant.
How Do I Make Sure My Chicken Stays Juicy?
Cooking chicken can be tricky, but keeping it juicy is easy! Here’s how:
- Start with sliced chicken for quick cooking. If you use whole pieces, just remember to lower the heat to prevent drying out.
- Only cook it until it’s lightly browned. It will continue cooking in the broth, so undercooking just a bit keeps it tender.
- Don’t let it boil too rapidly. A gentle simmer is perfect for cooking chicken and keeping it flavorful.
By following these simple tips, your chicken will be flavorful and juicy, making your udon soup a total hit!
Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 8 oz udon noodles (fresh or frozen)
- 1 lb boneless, skinless chicken breast or thigh, thinly sliced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup sliced mushrooms (shiitake or white button)
- 2 baby bok choy, halved lengthwise
- 3 green onions, sliced (plus extra for garnish)
- Salt and pepper to taste
- Optional: toasted sesame seeds for garnish
How Much Time Will You Need?
This Chicken Udon Noodle Soup will take about 30 minutes to make, including the prep work and cooking time. In just half an hour, you can have a warm, comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the sesame oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, but be careful not to let them burn!
2. Cook the Chicken:
Add the sliced chicken to the pot. Cook it until lightly browned on all sides, which should take about 3-4 minutes. This helps seal in the juices for tender chicken.
3. Build the Soup Base:
Pour in the chicken broth and the water. Stir in the soy sauce and mirin to add flavor. Bring the soup to a gentle boil. This is where all the tasty flavors start to blend!
4. Add Vegetables:
Reduce the heat to a simmer and add the sliced mushrooms and the halved baby bok choy. Cook for about 5 minutes, until the bok choy is tender but still bright green. This adds great color and nutrition to your soup!
5. Cook the Udon Noodles:
Add the udon noodles to the pot, cooking them according to package instructions (usually 2-3 minutes if fresh or frozen). Stir gently until the noodles are heated through and become delightfully tender.
6. Final Touches:
Stir most of the sliced green onions into the soup, but save some for garnish later. Taste the soup and adjust seasoning with salt and pepper according to your preference.
7. Serve the Soup:
Ladle the warm, hearty soup into bowls. Garnish with the remaining green onions and sprinkle some toasted sesame seeds on top if you like. Serve hot with chopsticks and a spoon to scoop up all those delicious noodles!
Enjoy the comforting warmth of this savory, tender Chicken Udon Noodle Soup—perfect for a cozy meal anytime! It’s a delightful dish that brings smiles with every slurp!
Can I Use Different Proteins in This Soup?
Absolutely! You can substitute the chicken with tofu for a vegetarian option or try shrimp for a seafood twist. Just adjust the cooking time as needed—shrimp will only take a few minutes to cook through!
How Can I Adjust the Spice Level?
If you like a bit of heat, try adding some crushed red pepper flakes or a dash of sriracha to the broth. For a milder soup, simply omit any spicy ingredients and stick to the savory flavors of the garlic and ginger.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a bit more broth or water, as the noodles can absorb the liquid. Heat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the broth and cook the chicken in advance, storing them in the fridge. Just cook the udon noodles and add the fresh vegetables right before serving to ensure everything stays fresh and delicious!
