Chicken Udon Soup with Bok Choy

4.73 from 83 votes
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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.

Chicken Udon Soup with Bok Choy

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.

top down view of a bowl of udon soup with shredded chicken

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.

pouring soup liquid into a bowl of udon

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!

chopsticks lifting udon noodles out of a soup bowl

More Japanese recipes

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

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.
4.73 from 83 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 4 servings
Course Soup
Cuisine Japanese


Soup Base

  • 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


Soup Base

  • 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.

Nutrition Facts

Serves: 4 servings
Calories 461kcal (23%)Carbohydrates 21g (7%)Protein 58g (116%)Fat 13g (20%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 6gCholesterol 139mg (46%)Sodium 397mg (17%)Potassium 82mg (2%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 4600IU (92%)Vitamin C 45.4mg (55%)Calcium 70mg (7%)Iron 2.5mg (14%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4.73 from 83 votes (78 ratings without comment)

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30 Comments Leave a comment or review

  1. Haley says

    Hello! We only had presliced shiitake mushrooms at the store – no stems. Should I just put the mushrooms in the broth or wait til the soup portion?

  2. k k says

    This dish was excellent. I sub-ed shrimp for chicken & crimini shrooms. I ended up with much more noodles than others ingredients.

  3. Lilleet says

    I made this soup tonight it was delicious!! I HIGHLY recommend everyone Make this!

    We eat halal in my fam so I Substituted the sake/rice wine with a splash of white vinegar, it worked well.
    and I had no mushrooms so I had to go with out.

    Thankyou Jessica for creates this recipe and making it a new favourite for our family!

    • Jessica Gavin says

      I’m so thrilled to hear that you enjoyed the soup! Great job substituting the vinegar for sake. Happy cooking!

  4. Sara Bernstein says

    I just made this soup and although it tasted ok, it took me FOREVER to make it. When I read the recipe, it seemed like it would be ok, but in reality, it way too long for this to be considered “quick” in my book. I really wanted this to be a winner because it sounded so good, but it just didn’t work for us. I do appreciate the recipe and you creating it.

    • Jessica Gavin says

      Hi Sara- I appreciate your feedback! You could use vegetable stock or broth next time as the soup base if that would help you cut back on time. Also, leftover chicken or rotisserie chicken works great too!

  5. Helen says

    It was super yummy !!!! I used beef balls and substitute carrots and garlic for celery and red onions since I don’t have carrots or garlic !! It was still super delish but can’t wait to buy garlic and carrots to try again !! 1000% recommend and very easy to follow recipe as it was my first time ever to make soup!

  6. Emerson says

    Made this today and loved it! Can the broth be frozen you think? It has the mushrooms and shanghai bok choy in it.

  7. Adenia says

    Husband drank every drop! He hates my cooking so this was a true miracle. My daughter loves chicken udon so I was searching for a good recipe. This is a GREAT one. I loved the broth step b/c my daughter likes ginger and garlic flavor but doesn’t know it (so seeping and removing the “evidence” is perfect – the later steps with added finely minced ginger and garlic were great b/c the proportions were perfect and they were camouflaged by the chicken). Even though I made chicken for this dish, I am also so excited to have a great recipe for “extra chicken.” I didn’t have mushrooms and I used chopped yu-choy instead of bok choy. I was worried that the two minutes in the broth wouldn’t cook it enough but it was fine. I am adding this to our dinner recipe rotation!

  8. Tia Vu says

    I tried last night. It turned out wonderful! I was amazed… Grew up in Asia and I always wanted to make this soup and finally found this great recipe!!Thank you!

  9. Alicia Smith says

    This broth is magical!! It came out SO GOOD, and I cannot stop thinking about it a day later. We didn’t have any leftovers, so I’m already planning on making it again next week. Thank you so much for this recipe…it’s a keeper and new family favorite.

  10. Ville says

    My partner has a flu and I made this soup as a little healer today. It is so tasty and easy recipe. I will do it again.

    Greetings from Scotland!

  11. Stephanie says

    Keeper!!!! I’ve been craving udon for awhile so decided to make myself. As vegetarians I omitted the chicken (almost replaced with tofu but didn’t at the last minute). This recipe was perfection!

  12. Barbara says

    This is the BEST Japanese soup broth, its the best ever. I love it by itself without meat or veggies. I will check out your other recipes. Thanks

  13. Laura says

    This soup was perfect on a cold day like today! The broth was really flavorful and it was simple to make. Cant wait to check out the rest of your blog!

  14. Letha says

    Yum! Tonight’s dinner. This one is definitely a keeper. My husband and I were both thinking occasionally substituting zucchini noodles in place of the Udon noodles (especially now during the Summer months when zucchini is so plentiful). Yum… oh I already said that! Healthy comfort food in a bowl. Love your recipes. Had the Sesame crusted tuna with pickled cucumbers and soy ginger lime sauce last night for dinner. OMG so yummy and so light and healthy. Your website will be my first visit when planning my dinner men from here on. Thanks! Yum!

    • Jessica Gavin says

      I LOVE it Letha! Zucchini noodles are such a great idea, I do that often when I’m looking for a lighter but still satisfying meal. I can’t wait to share more recipes with you! XOXO