This is a delicious chicken udon noodle soup.

Chicken Udon Noodle Soup

1 ½ (32 fluid ounce) containers chicken stock

garlic,

ginger root

chili powder

cooked skinless, boneless chicken breast, chopped

bok choy, chopped

mushrooms

(7 ounce) packages dried udon noodles

mung bean sprouts

green onion, sliced diagonally

onion

cilantro

Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.


Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.


I swapped the noodles out for lo-mein noodles, since we find udon a little tooo chunky, otherwise made as written. It was delicious! Will definitely make again.

Love this, with a few simple modifications. For a double batch I started with 1 tbsp oil (medium heat), and added 2 heaping tsps of chili powder, 1/2 tsp of white pepper, 1 tsp salt and 1 tbsp minced garlic (in that order). Stir consistently for about 1 minute until fragrant, then add 1 tbsp minced ginger. Stir for another minute (don’t let the garlic burn!). Add 2 cartons low sodium chicken broth and bring to boil. Add another 1 tbsp ginger, the salt to taste. Add bok choy, fresh mushrooms (about 1 cup chopped), rotisserie chicken (about 2 cups chopped). Simmer for 4 minutes, then add 14 oz Ka-me udon noodles. Simmer additional 4 minutes, then add bean sprouts!

Super fast and tasty. I use rotisserie chicken to make it even quicker. I also sauté the garlic and ginger briefly in olive oil at the beginning before adding the stock, season with fish sauce at the end, and add a squeeze of lemon and lime juice.

Delicious! I ended up adding the extra 1/2 carton of chicken stock because of how much the noodles absorbed but the recipe was great and a pleaser for my whole family.

chicken udon noodle soup

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Author : Erin

Ingredients

Instructions

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