There’s something magical about a steaming bowl of Chicken Udon Soup, the way the thick noodles slurp up that savory broth, the tender shreds of chicken, the green onions floating like little flavor confetti. This is my go-to comfort food when I need something warm and satisfying in under 30 minutes. I first fell in love with this dish during a rainy afternoon in Tokyo, and after years of tweaking, I’ve perfected my home version. The secret? A simple but powerful broth that comes together while the noodles cook. Trust me, once you try this Chicken Udon Soup, takeout just won’t compare!
Why You’ll Love This Chicken Udon Soup
This soup is my weeknight hero, and here’s why:
- Quick comfort: Ready in 25 minutes flat, faster than waiting for delivery!
- Flavor bomb broth: Soy sauce + mirin create that perfect savory-sweet balance.
- Pantry-friendly: Most ingredients are staples you likely have already.
- Customizable: Swap proteins or veggies based on what’s in your fridge.
- The ultimate cozy meal: Thick udon noodles make every spoonful feel like a hug.
Seriously, this Chicken Udon Soup checks all the boxes, it’s the dish I crave when I need warmth fast.
Ingredients for Chicken Udon Soup
Gathering everything for this Chicken Udon Soup is half the battle, and trust me, it couldn’t be simpler! Here’s what you’ll need:
- For the broth: 6 cups chicken broth (homemade if you’ve got it, but store-bought works great too), 2 tablespoons soy sauce (I use regular, but low-sodium is fine), 1 tablespoon mirin (that sweet Japanese cooking wine, don’t skip it!), and 1 teaspoon sugar (just a pinch to balance everything)
- For the noodles & toppings: 14 oz udon noodles (fresh ones slurp best, but dried work in a pinch), 2 cups cooked and shredded chicken breast (leftover rotisserie chicken is my secret shortcut), and 2 green onions chopped thin (both white and green parts, waste nothing!)
See? Nothing fancy, just good, honest ingredients that come together into something magical. Now let’s get cooking!
Equipment You’ll Need
You won’t need any fancy gadgets for this Chicken Udon Soup, just the basics:
- A large pot (big enough for all that glorious broth)
- A trusty knife and cutting board (for those green onions)
That’s it! Now let’s make some magic happen.
How to Make Chicken Udon Soup
Okay, let’s get to the fun part, turning these simple ingredients into the most comforting bowl of Chicken Udon Soup you’ve ever tasted! I’ll walk you through each step, just like I learned from watching the noodle masters in Japan.
Prepare the Broth
First things first, that glorious broth! Pour your chicken broth into a large pot (I use my trusty 5-quart Dutch oven) and crank the heat to high. Once it comes to a rolling boil, you’ll see those big bubbles dancing, add the soy sauce, mirin, and sugar. Give it a good stir with a wooden spoon until the sugar dissolves completely. Now here’s the secret: reduce the heat to low and let it simmer gently for 5 minutes. This lets all the flavors get to know each other beautifully. You’ll smell that amazing umami aroma filling your kitchen!
Cook the Noodles and Assemble
While your broth works its magic, cook those udon noodles according to package directions, fresh ones usually take about 3 minutes in boiling water, dried ones might need 8-10 minutes. Don’t walk away though! Udon noodles can go from perfect to mushy fast. Drain them immediately when they’re done (I give mine a quick rinse under cold water to stop the cooking). Now divide the noodles among your serving bowls, I like using deep soup bowls so everything stays nice and warm. Top each with a generous handful of shredded chicken. Pro tip: if your chicken is cold from the fridge, pop it in the broth for 30 seconds to warm through first!
Garnish and Serve
Here comes the best part! Carefully ladle that steaming hot broth over the noodles and chicken, you’ll hear the most satisfying sizzle as it hits the bowl. Finish with a sprinkle of chopped green onions (I’m generous with these, they add such freshness!). Serve immediately while piping hot, and don’t forget to slurp those noodles loudly, it’s tradition! The first bite will transport you straight to a cozy Tokyo noodle shop, I promise.
Tips for the Best Chicken Udon Soup
Want to take your Chicken Udon Soup from good to unforgettable? Here are my tried-and-true tricks:
- Egg drop magic: Whisk an egg and drizzle it into the hot broth just before serving, it creates silky ribbons that add richness.
- Salt savvy: Taste as you go! If the broth gets too salty, add a splash of water or a pinch of sugar to balance.
- Noodle know-how: Always rinse cooked udon noodles briefly to remove excess starch and prevent clumping.
Little touches make all the difference in this comforting bowl!
Variations for Your Chicken Udon Soup
One of my favorite things about this Chicken Udon Soup is how easily you can mix it up! Feeling vegetarian? Swap the chicken for cubes of silken tofu (it soaks up the broth beautifully). Craving more veggies? Toss in some sliced shiitake mushrooms while the broth simmers, their earthy flavor is incredible. You could even use shrimp instead of chicken for a seafood twist. Honestly, once you’ve got that base broth down, the possibilities are endless!
Serving Suggestions
This Chicken Udon Soup is a meal all by itself, but I love pairing it with a few extras for the ultimate Japanese-inspired spread! My go-to is crispy gyoza (those pan-fried dumplings are perfect for dipping in leftover broth). For something lighter, a simple cucumber salad with rice vinegar dressing cuts through the richness beautifully. And don’t forget the chili oil, I keep a jar on the table for those who want an extra kick!
Storage and Reheating
Here’s the good news, this Chicken Udon Soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, microwave at 50% power or warm gently on the stovetop to keep those noodles perfect. The broth might thicken in the fridge, so add a splash of water when reheating if needed. Pro tip: store noodles and broth separately if you can, they’ll keep their texture better!
Chicken Udon Soup FAQs
Q1. Can I use dried udon noodles instead of fresh?
Absolutely! Dried udon noodles work just fine, they’ll need about 8-10 minutes to cook versus fresh noodles’ 3 minutes. The texture will be slightly firmer, which some people actually prefer. Just be sure not to overcook them, nobody wants mushy noodles in their Chicken Udon Soup!
Q2. My broth turned out too salty, how can I fix it?
Oops, been there! First, try adding a teaspoon of sugar to balance the saltiness. If that’s not enough, dilute with a cup of hot water. Next time, use low-sodium soy sauce or reduce the amount slightly. Remember, you can always add more salt, but you can’t take it out!
Q3. What’s the best way to shred chicken for this soup?
My favorite trick? Use leftover rotisserie chicken, it’s already cooked and packed with flavor! Otherwise, poach chicken breasts in the broth before making the soup, then shred with two forks. The chicken will be extra tender and soak up all that delicious broth flavor.
Q4. Can I make this vegetarian?
You sure can! Swap the chicken broth for vegetable broth and replace the chicken with tofu cubes or mushrooms. The soup will still have that wonderful umami depth from the soy sauce and mirin. I love adding enoki mushrooms for extra texture!
Nutritional Information
Each comforting bowl of Chicken Udon Soup packs about 320 calories, with 25g protein from the chicken and 45g carbs from those satisfying udon noodles. Keep in mind these are estimates, using low-sodium broth or adding extra veggies will change the numbers slightly. But let’s be real, when you’re craving this cozy bowl, the numbers hardly matter!
Now go grab those ingredients and make yourself the most comforting Chicken Udon Soup tonight, your taste buds will thank you! For more great recipes, check out recipesloop.com.
Chicken Udon Soup
Ingredients
Equipment
Method
- In a large pot, bring the chicken broth to a boil.
- Add soy sauce, mirin, and sugar to the broth. Stir to combine.
- Reduce heat to low and let the broth simmer for 5 minutes.
- Meanwhile, cook the udon noodles according to package instructions. Drain and set aside.
- Divide the cooked noodles among serving bowls. Top with shredded chicken.
- Ladle the hot broth over the noodles and chicken. Garnish with chopped green onions.
Notes
