Chicken Udon Noodle Soup

Chicken Udon Noodle Soup

When I shared my recipe for Udon Noodle Stir-fry a couple of weeks ago I mentioned that Udon was my new favorite noodle. Well when the weather returned unusually cold and rainy last week, I used the opportunity to try my hand at some Udon  Chicken Noodle soup. I like to think of it as an Asian inspired twist on everyone’s favorite cold weather soup with chicken, mushrooms and green onions in a spicy broth.

Now when I say spicy broth, I don’t want you to think that its too spicy. You can really adjust it to be whatever you want it to be. I decided to add 2 teaspoons of sriracha because I do like a little bit of a kick. If you don’t you can cut back to 1 teaspoon or omit it. If you are serving people with varying spice levels, I’d say leave it out of the original batch and serve it on the side so people can stir it in themselves.

Chicken Udon Noodle Soup

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 2 teaspoons olive oil, divded
  • 2 teaspoons sesame oil
  • 2 boneless skinless chicken breasts, diced
  • 3 cloves garlic, minced
  • 1 cup sliced shitake mushrooms
  • 1 teaspoon minced fresh ginger
  • 4 cups chicken broth
  • 1 1/2 teaspoons soy sauce
  • 1 - 2 teaspoons sriracha
  • 1 (10 ounce) package dried udon noodles.
  • 3 green onions, chopped



Heat one teaspoon of olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate.


In the same pot add remaining olive oil, garlic, shitake mushrooms and ginger. Cook 5 minutes or until mushrooms are soft. Pour in chicken broth, soy sauce and sriracha. Return chicken to pan. Reduce heat to low and let simmer for 25 minutes.


Prepare udon noodles according to package directions.


Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions.





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  • I’ll definitely be making this, yum!

  • Emily

    This sounds awesome!! I’ll have to wait for a chilly day to try this out! I’ve been searching for a inspired take on chicken soup, and this sounds perfect.

  • We’re definitely a Siracha-type of household so that’s a must! I love Udon too and this bowl looks so comforting!

  • Marilyn

    I made this soup today. Wow! It’s wonderful.

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  • Just made this and LOVED IT! Mind if I put the recipe on my blog? I’ll for sure link it to you!! Let me know – it was SO DELICIOUS!

  • Lane

    Varied this at culinary school. Sauteed some shallots in with the ginger and garlic, used freshly made chicken broth, threw in some chives at the end. Delish.

  • Becky

    This was yummy and my Chinese student approved. He went back for 3rds!!

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