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.
It seemed like the cold skipped December and now it’s chilly and even rainy in California. With the change in weather, I’ve been constantly in the mood for a big bowl of soup for lunch or dinner, how about you?
Now that everyone is in full swing back to work mode, that means less time to dabble in the kitchen. This no fuss, delicious, one-bowl meal will keep you warm and cozy. Grab some chopsticks because you’re going to want to dive quickly into this light and tasty bowl of chicken udon soup!
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 is full of vegetables, so I added 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 is added to deepen 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 soup, yum!
Simple and elegant, this chicken udon soup 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.
Okay, it’s time to grab a bowl, spoon, and buddy to get our slurp on! You’ll feel instantly warm and fuzzy, especially after a nice hot bowl of soup packed with fresh vegetables, chunky chicken, and tender noodles.
Fight those cool days, under the weather moments or let’s cuddle nights in with this chicken udon soup. I’ve also been making a big pot of soothing ginger lemon tea in between meals to get my system back on track and reset for the new year!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What are Udon noodles?
They are Japanese-style wheat noodles with a very neutral flavor. They come hydrated in shelf-stable packages like the ones used in this chicken udon recipe, fresh in the refrigerator section, or thinner dried noodles. The dried noodles have a little more dense texture. The noodles happily take on the flavor of the hot broth used in the soup. These popular soups are typically topped with tempura shrimp, chicken, fish cake or seafood. It adds just enough noodles to satisfy that carb craving.
Chicken Udon Soup with Bok Choy
- 5 cups chicken broth
- 6 slices peeled fresh ginger, 1/4-inch
- 3 cloves garlic, crushed
- 1 green onion, cut into 2-inch pieces
Chicken Udon Soup-
- 3 1/2 ounces shiitake mushrooms, fresh, (1 package)
- 1 tablespoon canola oil
- 1/2 cup carrots, sliced
- 2 teaspoons ginger, minced peeled fresh
- 1 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup sake, or dry white wine, rice wine, (optional)
- 4 cups chicken breast, shredded cooked, (about 1 pound)
- 1/8 teaspoon black pepper, more as needed
- kosher salt, as needed
- 15 ounces udon noodles
- 8 slices cooked egg, scrambled or hard boiled (optional)
- 1/4 cup green onions, diagonally cut
- 10 ounces baby bok choy, cut into 4 sections
- Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside.
- Combine mushroom stems, chicken broth, ginger slices, crushed garlic and green onions in a large saucepan.
- Bring to a boil. Cover, reduce 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 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 browned bits.
- Add strained stock to 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.
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