Chicken Noodle Soup gets a cozy udon twist with thick noodles in a soy and ginger-flavored broth dotted with scallions. If your routine needs a quick, satisfying bowl, this version brings soothing flavor, springy texture, and weeknight speed without sacrificing comfort. It’s the kind of simple pot you can pull together while the table’s being set.
Why You’ll Love This Bowl
Classic chicken soup meets Japanese pantry basics for a broth that’s clean, savory, and gently warming. Fresh ginger perfumes the pot, soy sauce deepens the chicken stock, and scallions add a bright finish. Thick udon noodles absorb flavor while staying satisfyingly chewy, so every bite tastes like comfort.
Ingredients
- 2 tbsp neutral oil (avocado or canola)
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 6 cups low-sodium chicken broth
- 3 tbsp soy sauce (to taste)
- 1 tbsp rice vinegar
- 6–8 oz fresh or frozen udon noodles
- 2 cups cooked shredded or sliced chicken breast/thigh
- 1 cup sliced shiitake mushrooms (optional but recommended)
- 2 cups chopped napa cabbage or bok choy
- 4 scallions, thinly sliced
- Salt and black pepper, to taste
- Toasted sesame oil, for finishing (optional)
Instructions
- Aromatics: Warm oil in a pot over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and ginger; cook 30 seconds until fragrant.
- Broth: Pour in chicken broth, soy sauce, and rice vinegar. Bring to a boil, then reduce to a lively simmer for 5 minutes.
- Veg + noodles: Add shiitake and napa cabbage; simmer 3–4 minutes. Add udon and cook according to package directions until just tender.
- Chicken + finish: Stir in chicken to warm through. Season with salt/pepper and a few drops of sesame oil if you like. Ladle into bowls and shower with scallions.
Health Benefits
- Lean protein: Chicken supports satiety and muscle repair.
- Ginger goodness: Naturally aromatic and may help calm digestion.
- Vegetable boost: Shiitake and leafy cabbage add fiber, B-vitamins, and minerals with minimal calories.
Variations
- Rice Noodle Soup: Swap udon for medium rice noodles for a lighter, gluten-friendly spin.
- Turkey Noodle Soup: Use leftover turkey and turkey broth for a post-holiday meal.
- Ramen Noodle Soup: Replace udon with ramen bricks (discard seasoning) for ultra-springy noodles.
Pro Tips
- Taste the broth before adding more soy—udon can bring salt with it.
- Keep noodles bouncy by cooking just to al dente; they’ll soften slightly in hot broth.
- Slice scallions on the bias for pretty ribbons and fresh bite.
Make-Ahead & Storage
Refrigerate up to 4 days. For best texture, store noodles separately and add when reheating. Freeze broth + chicken + veggies (without noodles) up to 2 months; add fresh udon after thawing.
Serving Ideas
Top with a soft-boiled egg, chili crisp, or a squeeze of lime for brightness. A side of roasted edamame or a simple cucumber salad turns this bowl into a complete dinner.
