If you’ve ever craved a bowl of warm comfort that feels like a gentle hug on a chilly day, then this Chicken Udon Soup Recipe is going to become your new best friend. It’s a deliciously simple, soul-soothing dish that combines tender shredded chicken, silky udon noodles, and a flavorful broth made from chicken broth, soy sauce, and mirin. Each spoonful delivers a perfect harmony of savory, slightly sweet, and umami-rich flavors—whether you’re looking for a quick lunch, a light dinner, or a pick-me-up at any time, this recipe has got you covered.
Ingredients You’ll Need
Gathering a handful of straightforward, pantry-friendly ingredients brings together the magic of this Chicken Udon Soup Recipe. Each element is carefully chosen to build layers of savory flavor, cozy texture, and a touch of brightness that keeps the dish lively and satisfying.
- 6 cups chicken broth: The rich base that infuses every bite with comforting warmth and depth.
- 2 tbsp soy sauce: Adds a salty umami punch that elevates the broth beautifully.
- 1 tbsp mirin: A touch of sweetness that balances the savory edge perfectly.
- 1 tsp sugar: Enhances the natural flavors and rounds out the taste profile.
- 14 oz udon noodles (fresh or dried): Thick, chewy noodles that soak up the broth like little flavor sponges.
- 2 cups chicken breast (cooked and shredded): Tender protein that makes the soup hearty and nourishing.
- 2 green onions (chopped): Fresh and crisp garnish that adds color and a mild oniony bite.
How to Make Chicken Udon Soup Recipe
Step 1: Prepare the Broth
Start by bringing 6 cups of chicken broth to a rolling boil in a large pot. This is where the deep, comforting flavor begins to build. Once boiling, add the soy sauce, mirin, and sugar. Stir everything to blend the flavors, then reduce the heat to low and let the broth gently simmer for about 5 minutes. This simmering step allows the sweetness and saltiness to balance out beautifully.
Step 2: Cook the Udon Noodles
While the broth is simmering, cook the udon noodles according to the package instructions. Whether using fresh or dried, the noodles should turn out perfectly tender yet with a satisfying chewiness. Once cooked, drain the noodles well and set them aside to keep warm and ready for serving.
Step 3: Assemble the Soup
Divide the cooked noodles evenly among your serving bowls. Layer the shredded chicken on top of the noodles, creating a hearty base. Then, ladle the hot, flavorful broth over the noodles and chicken, letting all those tastes meld together right before your eyes. This final assembly brings the Chicken Udon Soup Recipe to life.
Step 4: Garnish and Serve
Finish each bowl with a sprinkle of chopped green onions. Their fresh, slightly sharp flavor and vibrant green color add a lively touch that perfectly complements the richness of the broth and the softness of the noodles and chicken.
How to Serve Chicken Udon Soup Recipe
Garnishes
Garnishing is where you can get creative with this Chicken Udon Soup Recipe. Besides green onions, consider adding thinly sliced shiitake mushrooms, a soft-boiled egg, or a few sprigs of fresh cilantro. These add layers of texture, flavor, and gorgeous visual appeal to your bowl of soup.
Side Dishes
Pair your soup with light side dishes like steamed edamame, crispy tempura vegetables, or a simple cucumber salad dressed in rice vinegar. These sides keep the meal balanced and refreshing while maintaining the comforting and homey vibe of the soup.
Creative Ways to Present
If you’re serving this soup for guests or just want to make it feel extra special, try using rustic ceramic bowls that hold heat well and add charm. You can also serve it with chopsticks and soup spoons on the side to embrace the authentic experience and encourage slow, savoring bites.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Chicken Udon Soup Recipe, store them in an airtight container in the refrigerator. The broth may thicken as it cools, so it’s best consumed within 2-3 days for optimal flavor and texture.
Freezing
Freezing the soup is possible, but it’s best to keep the noodles separate when freezing. Store the broth and chicken in one container and the cooked udon noodles in another. This helps prevent the noodles from becoming mushy after thawing and reheating.
Reheating
When reheating, warm the broth and chicken gently on the stove until simmering, then add the udon noodles to heat through quickly before serving. This method keeps the noodles firm and the broth deliciously hot, just like freshly made.
FAQs
Can I use other types of noodles instead of udon?
Absolutely! While udon noodles are traditional and offer a perfect chewy texture, you can substitute with soba or ramen noodles based on your preference. Just keep in mind cooking times and textures may vary.
Is this Chicken Udon Soup Recipe suitable for meal prep?
Definitely. The broth and chicken keep very well, so prepare them in advance and cook the noodles fresh when you’re ready to eat. This way, the texture stays perfect without soggy noodles.
Can I use leftover cooked chicken?
Yes, leftover shredded chicken works beautifully here. It’s a great way to reduce waste and quickly put together this delicious soup without extra cooking time.
What if I don’t have mirin on hand?
If mirin is unavailable, a good substitute is a mix of rice wine vinegar with a small amount of sugar. This keeps the sweet and tangy balance that mirin provides in the broth.
How spicy is this Chicken Udon Soup Recipe?
In its basic form, this soup is not spicy, making it comforting and mild. But you can easily add chili oil, sliced fresh chili, or a sprinkle of red pepper flakes if you like a kick of heat.
Final Thoughts
There’s something truly special about a bowl of homemade Chicken Udon Soup Recipe—it’s a perfect blend of ease, heartiness, and deep flavor that can brighten any day. Whether you’re a seasoned cook or just starting out, this recipe invites you to enjoy a peaceful, nourishing meal that everyone will love. So go ahead, gather your ingredients and dive into this cozy kitchen hug.
Print
Chicken Udon Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This comforting Chicken Udon Soup features a flavorful broth infused with soy sauce, mirin, and a touch of sugar, served over tender udon noodles and shredded chicken. Perfect for a quick and nourishing meal, it combines traditional Japanese ingredients to create a warm and satisfying soup that can be prepared in just 25 minutes.
Ingredients
Broth
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Noodles and Protein
- 14 oz udon noodles (fresh or dried)
- 2 cups chicken breast (cooked and shredded)
Garnish
- 2 green onions (chopped)
Instructions
- Boil the broth: In a large pot, bring the chicken broth to a rolling boil over medium-high heat to start building the soup’s base.
- Add flavorings: Stir in the soy sauce, mirin, and sugar, mixing well to combine all the seasoning flavors evenly into the broth.
- Simmer the broth: Reduce the heat to low and let the broth simmer gently for 5 minutes to deepen the flavors and balance the sweetness and saltiness.
- Cook noodles: While the broth simmers, cook the udon noodles following the package instructions until they are tender but still springy. Drain the noodles thoroughly and set aside.
- Assemble bowls: Evenly divide the cooked udon noodles among serving bowls. Top each serving with a generous portion of the shredded cooked chicken breast for protein.
- Serve with broth and garnish: Ladle the hot seasoned broth over the noodles and chicken in each bowl. Sprinkle the chopped green onions on top as a fresh, crisp garnish. Serve immediately for best taste and texture.
Notes
- You can use leftover rotisserie chicken or poach chicken breasts if you want freshly cooked protein.
- Adjust soy sauce to taste if you prefer a saltier or milder broth.
- Fresh udon noodles cook faster than dried ones, so adjust cooking time accordingly.
- For a spicier variation, add a slice of fresh ginger or a dash of chili oil to the broth.
- The soup is best served immediately as noodles can absorb too much broth and become soggy if left too long.
