This chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy-ginger broth.
This meal is perfect if you have any leftover chicken or other proteins (beef, fish, tofu) that you want to use up. I’ve been using some leftovers from other chicken bowls I’ve been making for the family as a fast weeknight meal. If not, go ahead and saute some lean chicken breasts, that’ll work nicely.
I like a bowl of soup that’s full of vegetables, so I add shiitake mushrooms, carrots, and tender bok choy to the pot. It’s simple to make your own homemade soup base by infusing fresh ginger, garlic, and mushroom stems to some chicken broth. A little bit of soy sauce and dry white wine deepens the savory flavor.
The wine is entirely optional, but if you have it, add it in. Maybe a sip or two for the chef? The soup base simmers as you prepare the rest of the ingredients. Simple and elegant, this chicken udon is just what you and your loved ones need.
Have you tried udon noodles? They are gorgeous, fat, chunky wheat noodles that you typically find in Japanese cuisine. They leave you feeling satiated but not stuffed.
5 cups chicken broth
6 slices peeled fresh ginger, ¼-inch
3 cloves garlic, crushed
1 green onion, cut into 2-inch pieces
Chicken Udon Soup
3 ½ ounces shiitake mushrooms, fresh, (1 package)
1 tablespoon canola oil
½ cup carrots, sliced
2 teaspoons ginger, minced peeled fresh
1 cloves garlic, minced
1 tablespoon soy sauce
¼ cup sake, or dry white wine, rice wine, (optional)
4 cups chicken breast, shredded cooked, (about 1 pound)
? teaspoon black pepper, more as needed
kosher salt, as needed
15 ounces udon noodles
8 slices cooked egg, scrambled or hard boiled (optional)
¼ cup green onions, diagonally cut
10 ounces baby bok choy, cut into 4 sections
Remove stems from the mushrooms; reserve stems. Thinly slice mushroom caps then set aside.
Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan.
Bring to a boil. Cover, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes.
Use a slotted spoon to remove the solids and discard. Strain stock through a strainer or sieve over a bowl; discard solids.
Chicken Udon Soup
Heat a large saucepan over medium-high heat.
Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes.
Add minced ginger and minced garlic; sauté for 1 minute.
Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits.
Add strained stock to the pan. Bring to a boil, and reduce heat to medium-low.
Add soy sauce and pepper, taste a season as needed.
Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.
Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.