Chicken Udon Soup

Chicken Udon Soup is a comforting and flavorful Japanese-inspired noodle soup featuring thick, chewy udon noodles, tender chicken, and a rich umami broth. Infused with garlic, ginger, soy sauce, and scallions, this soothing soup is perfect for chilly days, quick lunches, or a light, satisfying dinner.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Warm, savory, and deeply comforting
• High in protein and satisfying without being heavy
• Made with simple, accessible ingredients
• Great for meal prep and leftovers
• Naturally customizable with vegetables and spice
• Family-friendly and perfect for cold weather
• A healthier alternative to takeout

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, thinly sliced
• Udon noodles (fresh, frozen, or vacuum-sealed)
• Chicken broth or dashi stock
• Soy sauce
• Mirin (or rice vinegar for a substitute)
• Garlic, minced
• Fresh ginger, minced
• Green onions, chopped
• Sesame oil
• Salt and pepper
• Optional toppings: soft-boiled egg, mushrooms, bok choy, chili oil, seaweed

directions

1. In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.
2. Add sliced chicken and cook until lightly browned.
3. Pour in chicken broth, soy sauce, and mirin. Bring to a simmer.
4. Reduce heat and let the soup simmer for 10–15 minutes, or until the chicken is cooked through.
5. Meanwhile, cook udon noodles according to package directions. Drain and set aside.
6. Add cooked noodles to the soup. Stir gently to combine.
7. Taste and adjust seasoning with salt, pepper, or more soy sauce.
8. Ladle into bowls and top with chopped green onions and optional toppings. Serve hot.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add vegetables like shiitake mushrooms, spinach, or carrots for more nutrition.
• Use shredded rotisserie chicken for an even quicker version.
• Add miso paste for a deeper, richer broth.
• Make it spicy with a spoonful of chili crisp or a dash of Sriracha.
• Swap chicken for shrimp, tofu, or beef slices.

storage/reheating

Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop over medium heat until warmed through.
If possible, store noodles separately to prevent them from soaking up the broth.

FAQs

Can I use pre-cooked chicken?

Yes, just add it near the end to heat through without overcooking.

What kind of noodles should I use?

Use thick Japanese-style udon noodles. Fresh or frozen are preferred for the best texture.

Can I freeze this soup?

You can freeze the broth and chicken, but it’s best to add noodles fresh when serving.

Is this soup gluten-free?

Only if you use gluten-free soy sauce and noodles. Traditional udon contains wheat.

What vegetables go well in this soup?

Bok choy, mushrooms, spinach, carrots, and napa cabbage all work well.

How do I make the broth richer?

Simmer with dried shiitake mushrooms or add a spoonful of miso paste.

Can I use store-bought broth?

Yes, use a good-quality chicken broth or Japanese-style dashi for the best flavor.

How spicy is this soup?

The base is mild, but you can easily adjust spice with chili oil or hot sauce.

What’s the best protein substitute?

Tofu, shrimp, or thin beef slices are all great alternatives to chicken.

How do I keep noodles from getting soggy?

Store them separately and add to the soup just before serving.

Conclusion

Chicken Udon Soup is a quick, nourishing, and versatile meal that brings the soothing flavors of Japanese comfort food to your kitchen. Whether you’re warming up on a chilly night or need a fast, satisfying dish, this recipe offers simplicity, depth, and satisfaction in every slurp.

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