This Chicken Udon Noodle Soup is the perfect comfort food! With chewy udon noodles, tender chicken, and a flavorful broth, it’s a warm hug in a bowl.
I love making this soup when the weather gets chilly. It’s so simple—just toss everything in and let it simmer. Plus, who can resist slurping those noodles? 🍜
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their juiciness, but breast works too! If you’re looking for a quicker option, shredded rotisserie chicken can make this a breeze.
Udon Noodles: Fresh or frozen udon noodles give that perfect chewy texture. You can substitute with soba or rice noodles if you need a gluten-free option.
Mushrooms: Shiitake mushrooms add a fantastic earthiness, but if you can’t find them, any mushrooms like cremini or even button mushrooms will do just fine!
Broth: Homemade chicken broth is the best, but store-bought works great in a pinch. For a lighter version, vegetable broth can be used.
Mirin: If you don’t have mirin, adding a bit of sugar or honey with the soy sauce can mimic the sweetness it provides.
What’s the Best Way to Shred Chicken?
Shredding chicken is super easy and helps blend flavors in the soup. Here’s my tip: after poaching, let the chicken cool slightly, then use two forks—one to hold it and the other to pull apart the meat. This method keeps it tender without needing a lot of muscle!
How Do You Get Perfectly Cooked Noodles?
Cooking udon noodles just right is key to the dish. Make sure to follow the package instructions, but be careful not to overcook them. A quick boil (2-3 minutes for fresh) until they’re just tender works best, then rinse them under cold water to stop cooking.
What Makes the Broth Flavorful?
The broth is the heart of this soup! Start with good quality chicken broth and don’t skip on sautéing the onions, garlic, and ginger before adding the broth. This step builds a nice base flavor that makes all the difference. Adjust the soy sauce and mirin to taste for extra depth!
Enjoy your homemade Chicken Udon Noodle Soup that’s sure to warm you from the inside out!
Chicken Udon Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- 12 oz fresh or frozen udon noodles
- 1 cup sliced shiitake or cremini mushrooms
- 1 large carrot, thinly sliced
- 1 medium onion, sliced
- 2 stalks green onion (scallions), thinly sliced (separate white parts from green parts)
- 3 tablespoons soy sauce
- 1 tablespoon mirin (optional, for slight sweetness)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Chili flakes or chili oil (for serving, optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This Chicken Udon Noodle Soup takes about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish! Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion (the white parts) and sauté for 2-3 minutes until they start to soften and smell amazing. Then add the minced garlic and grated ginger. Sauté for another 30 seconds, until fragrant.
2. Simmering the Broth:
Pour in the chicken broth, stirring it all together, and bring the mixture to a gentle simmer. This is where the magic begins!
3. Cooking the Chicken:
Add the chicken thighs or breasts to the pot. Let them poach gently in the broth until cooked through, which should take about 10-15 minutes depending on how thick the chicken is. No peeking too much—let them do their thing!
4. Shredding the Chicken:
Once cooked, remove the chicken from the pot and set it aside to cool for a few minutes. After it’s cool enough, shred or thinly slice the chicken into bite-sized pieces.
5. Adding Vegetables:
Now, add the sliced mushrooms and the carrot to the simmering broth. Cook for about 5 minutes until the vegetables are tender and colorful!
6. Seasoning the Broth:
Stir in the soy sauce and mirin (if using) to enhance the flavor of the broth. Give it a taste and adjust the salt or soy sauce according to your preference.
7. Cooking the Udon Noodles:
While the broth is simmering away, cook the udon noodles according to the package instructions (usually just 2-3 minutes for fresh or frozen). Once done, drain them and set aside for later.
8. Bringing It All Together:
Once the vegetables are nice and tender, add the shredded chicken back into the soup to warm through. Everything should be smelling wonderful by now!
9. Serving Your Soup:
To serve, place a portion of udon noodles into each bowl. Ladle the hot chicken and vegetable broth over the noodles, making sure to include those tasty veggies and chicken bits.
10. Garnishing:
Finish off with garnishing the soup with the green parts of the scallions and a sprinkle of chili flakes or a drizzle of chili oil for some extra heat, if you like!
Now it’s ready to enjoy! Dive into your warm, comforting Chicken Udon Noodle Soup filled with chewy noodles, tender chicken, and savory broth. A bowl of happiness awaits!
Can I Use Frozen Veggies Instead of Fresh?
Absolutely! Frozen vegetables can be a great shortcut. Just add them to the broth along with the chicken to ensure they thaw and heat through properly during cooking.
What If I Don’t Have Mirin?
No worries! If you don’t have mirin, you can substitute it with a splash of rice vinegar and a pinch of sugar or honey to mimic the sweetness and acidity it offers.
Can I Make This Soup Vegetarian?
Sure! Substitute the chicken broth with vegetable broth and omit the chicken. You can add tofu or more vegetables like bok choy and bell peppers for extra heartiness.
How Long Does Leftover Soup Last?
Leftover Chicken Udon Noodle Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if needed to loosen the noodles.