This Chicken Udon Noodle Soup is warm, comforting, and oh-so-satisfying! With tender chicken, thick noodles, and flavorful broth, it’s a perfect meal for any day.
Plus, it’s quick to whip up! I love a bowl of this soup when I need a cozy night in. Just grab a big spoon and let the deliciousness warm you up! 😊
Key Ingredients & Substitutions
Chicken Breast: Thinly sliced chicken breast is the star here. If you’re looking for a lighter option, you can use chicken thighs for more flavor, or even shredded rotisserie chicken to save time.
Soy Sauce: It adds a rich umami flavor. You can switch to tamari if you’re gluten-free, or use low-sodium soy sauce to keep it lighter. Coconut aminos are another great alternative!
Sesame Oil: This oil brings a nutty fragrance. If you’re out, peanut oil is a good swap, though it will change the flavor a bit. Olive oil can work in a pinch, but it won’t have the same essence.
Udon Noodles: Fresh or frozen udon noodles create a satisfying chew. If you can’t find them, soba noodles or even rice noodles can work, though they’ll give a different texture.
Baby Bok Choy: Not only does it cook quickly, but it’s also packed with vitamins. Feel free to substitute with spinach or kale, but adjust cooking time as those wilt faster.
How Do I Get the Chicken Just Right?
Cooking chicken correctly in a soup is key for tenderness. To keep it from drying out, follow these steps:
- Ensure your chicken slices are evenly thin for quick cooking.
- When adding the chicken, let it cook for about 4-5 minutes without stirring so it can get slightly golden.
- Always cook it in the broth to keep it moist. It will finish cooking perfectly as the soup simmers.
Remember, overcooking is what makes chicken dry, so watch the clock!
How to Make Chicken Udon Noodle Soup
Ingredients You’ll Need:
- 8 oz chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups chicken broth
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 2 servings fresh or frozen udon noodles
- 1 cup baby bok choy, chopped
- 1/2 cup sliced mushrooms (shiitake or white mushrooms)
- 1 soft boiled egg, halved
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
Time Needed:
This Chicken Udon Noodle Soup will take about 10 minutes to prep and about 15 minutes to cook, making for a total of 25 minutes from start to finish! It’s quick enough for a weeknight dinner yet delicious enough for special occasions!
Step-by-Step Instructions:
1. Heat the Oil:
In a medium pot, pour in the sesame oil and place it over medium heat. Wait for it to warm up, then add the minced garlic and grated ginger. Sauté for about 1 minute until it becomes fragrant but be careful not to burn it!
2. Cook the Chicken:
Add the thinly sliced chicken to the pot. Stir it occasionally and cook for about 4-5 minutes until it’s cooked through and no longer pink inside. This is key for flavorful chicken!
3. Add Broth and Soy Sauce:
Pour the chicken broth and soy sauce into the pot. Stir everything together and bring the mixture to a gentle boil. This will create the tasty base of your soup!
4. Toss in Vegetables:
Once it’s boiling, add the chopped baby bok choy and sliced mushrooms. Let it simmer for about 3-4 minutes. You want the vegetables to be tender but still bright and colorful!
5. Cook the Udon Noodles:
While the broth simmers, cook the udon noodles according to the package instructions in a separate pot. Once they’re done, drain them and set aside for later.
6. Assemble the Soup:
In serving bowls, divide the cooked udon noodles. Then ladle the delicious hot broth with the chicken and vegetables over the noodles. It’s looking great already!
7. Add Toppings:
Top each bowl with a half of a soft boiled egg, some sliced green onions, and a sprinkle of sesame seeds if you like. These little touches make it tasty and pretty!
8. Season and Serve:
Take a moment to taste your soup and add salt and pepper as needed. Serve it up with chopsticks and a spoon. Enjoy your warm, comforting Chicken Udon Noodle Soup!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely! Using pre-cooked or rotisserie chicken is a great time-saver. Just add it in during the last few minutes of cooking to warm it through without overcooking.
What Can I Substitute for Udon Noodles?
If you can’t find udon noodles, you can use soba noodles or rice noodles as alternatives. Just keep in mind that cooking times and textures may vary slightly, so adjust accordingly!
How Long Can Leftover Soup Be Stored?
You can store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Add More Vegetables?
Definitely! Feel free to add other veggies like carrots, bell peppers, or snap peas based on your preferences. Just ensure they are chopped into small pieces so they cook through quickly!
