This Chicken Udon Noodle Soup is warm and comforting, perfect for cozy nights. With soft udon noodles and tender chicken, it brings a smile with every spoonful!
I love adding fresh veggies to my soup for a pop of color and crunch. Plus, when it starts to cool down outside, this dish feels like a big hug in a bowl! 😄
Key Ingredients & Substitutions
Chicken Broth: A good broth is the heart of your soup. I recommend low-sodium chicken broth for better control over the saltiness. If you’re short on broth, you can use water with a bouillon cube instead!
Udon Noodles: Fresh udon noodles are my favorite for their chewy texture, but frozen works just as well. If you can’t find udon, consider using ramen or soba noodles as a substitute.
Mushrooms: Shiitake mushrooms add an earthy flavor, but you can swap them for cremini or button mushrooms if needed. Dried mushrooms can also be used — just rehydrate them in warm water first.
Spinach or Kale: I love using baby spinach for its mild taste, but kale adds a nice texture. Use any leafy green you have on hand, like bok choy or swiss chard, for a nutritious twist!
Eggs: Soft-boiled eggs bring richness to the dish; however, you can skip these or use hard-boiled eggs if that’s your preference!
How Do I Cook the Perfect Chicken for This Soup?
Cooking the chicken right is key to juicy, tender meat. Here’s how to get it just right!
- Start by simmering the chicken breasts in the broth. This method adds flavor and keeps the chicken moist.
- Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C) for safety.
- Let the chicken rest after cooking. This step helps retain the juices, making it deliciously tender when sliced.
What’s the Best Way to Soft-Boil Eggs?
Soft-boiled eggs with runny yolks add creaminess to your soup. Here’s how to do it perfectly:
- Bring a pot of water to a gentle boil.
- Using a spoon, gently lower the eggs into the water, then boil for 6-7 minutes for that perfect runny yolk.
- Immediately after boiling, transfer the eggs to an ice bath to stop cooking. This also makes peeling easier!
Following these tips will help you create a warm and comforting Chicken Udon Noodle Soup that everyone will love! Enjoy!
How to Make Chicken Udon Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth (preferably low sodium)
- 2 chicken breasts
- 12 oz udon noodles (fresh or frozen)
- 4 large shiitake or cremini mushrooms, sliced
- 4 cups fresh baby spinach or kale, chopped
For the Toppings:
- 4 large eggs
- 3-4 green onions, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional, for richer flavor)
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp chili flakes or to taste (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Chicken Udon Noodle Soup will take about 30-40 minutes total! You’ll spend about 15-20 minutes preparing and cooking everything and another 5 minutes for boiling the eggs. In no time, you’ll have a cozy bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing them for about 1 minute until they’re fragrant and golden. This step fills your kitchen with amazing smells!
2. Start the Broth:
Pour in the chicken broth and bring it to a boil. This is where the magic starts as all those wonderful flavors come together.
3. Cook the Chicken:
Gently place the chicken breasts into the boiling broth. Reduce the heat to a simmer and let it cook for about 15-20 minutes until the chicken is fully cooked. You’ll know it’s ready when it’s no longer pink in the center!
4. Soft-Boil the Eggs:
While the chicken cooks, in a smaller pot, bring some water to a boil. Carefully add the eggs and boil them for about 7 minutes for a beautifully soft yolk. When they’re done, quickly place them in cold water to stop the cooking. Once cool, peel and set them aside.
5. Slice the Chicken:
After cooking, remove the chicken breasts from the broth and let them rest for a few minutes. Once cooled, slice them thinly — they should be juicy and tender!
6. Add the Vegetables:
Add the sliced mushrooms to the simmering broth and cook for around 5 minutes, until they’re tender and flavorful.
7. Season the Broth:
Stir in the soy sauce and miso paste if you’re using it, mixing well until the paste has dissolved. Don’t forget to taste and adjust with salt and pepper as needed!
8. Cook the Noodles:
Add the udon noodles to the broth and cook according to the package instructions, usually around 3-5 minutes until they are soft and ready to eat.
9. Add Greens:
Finally, stir in your chopped spinach or kale and let it wilt in the hot broth for about 2 minutes. This adds color and nutrients!
10. Serve It Up:
Divide the hot soup into serving bowls. Top each bowl with slices of chicken, halved soft-boiled eggs, and a generous sprinkle of sliced green onions. If you like a little heat, add some chili flakes on top!
11. Enjoy:
Serve hot with chopsticks or a spoon, and get ready to enjoy a delicious, nourishing Chicken Udon Noodle Soup!
This recipe encapsulates the warmth of homemade soup, from hearty broth to tender chicken and vibrant veggies. Perfect for any occasion!
Can I Use Other Types of Noodles?
Absolutely! If you can’t find udon noodles, you can substitute them with ramen or soba noodles. Just be sure to adjust the cooking time according to package instructions for whichever noodle you choose!
Can I Make This Recipe Vegetarian?
Yes! To make a vegetarian version, replace the chicken with tofu or seitan and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers or carrots for added flavor and nutrition.
How to Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a little extra broth or water if necessary to bring it back to the desired consistency.
Can I Add More Veggies?
Definitely! Feel free to add any vegetables you like such as bok choy, carrots, or broccoli. Just chop them into bite-sized pieces and add them to the broth when you add the mushrooms to ensure they cook properly.
