Chicken Udon Soup

This Chicken Udon Soup is an Asian inspired twist on Classic Chicken Noodle. Made with diced chicken, shiitake mushrooms, garlic, ginger and udon noodles. It’s an easy weeknight dinner!

When cold winter weather strikes, nothing can warm you up like a hot bowl of Chicken Noodle Soup. And while the classic is good and always a favorite, sometimes it’s nice to give classic recipes a twist. That is where this Udon Soup recipe comes into play. I like to think of it as an Asian inspired twist on everyone’s favorite cold weather soup.

Made with chicken, mushrooms and green onions in a spicy broth. It comes together in about 30 minutes which makes it a perfect weeknight dinner option too.

Ingredients you’ll need: 

• UDON NOODLES: Udon noodles are a chewy Japanese noodle. They are made with wheat, water and salt and can be purchased dried, frozen and fresh. Asian markets are more likely to carry fresh noodles. You are likely to find dry udon noodles in the International section of the grocery store. 
• CHICKEN BREASTS: Boneless skinless chicken breasts work great in this soup. You can also use boneless skinless chicken thighs. 
• SESAME OIL: Adds a nutty flavor to the dish. Be careful as a little bit goes a long way. 
• OLIVE OIL: To mix with the sesame oil to sauté the chicken and mushrooms. 
• GROUND GINGER: Ginger adds a warm flavor to the dish. 
• GARLIC: Use fresh and chop it yourself instead of using the pre-minced garlic in a jar. 
• SHIITAKE MUSHROOMS: Shiitake Mushrooms have an earthy smoky favor and a meaty texture. They native to East Asia and one of the most popular edible mushrooms. 
• SOY SAUCE: Used to add umami flavor. 
• CHICKEN BROTH: Chicken broth tends to have a high sodium content so I always recommend you use a low sodium chicken broth. This will help you better control the final saltiness of the dish. 
• SRIRACHA: This will add a little kick to the soup. If you’re worried about the spice level, start with 1/2 teaspoon and work your way up. 
• GREEN ONION: Fresh green onion adds a bit of color and oniony flavor to the soup. It’s a great garnish! 

Step by Step Photos and Instructions: 

This Chicken Udon Soup comes together pretty quickly which makes it the perfect soup to make on a busy weeknight. Follow along with these step by step photos and instructions showing you exactly how to make it. 

• 

• 

• 

• 

• 

• STEP #1: Heat  2 tablespoons olive oil and sesame oil in a large pot. Add chicken pieces and cook until chicken is browned. Transfer to a plate and set aside. 
• STEP #2: In the same pot, add remaining oil, garlic, shiitake mushrooms and ginger. Cook over low heat just until the mushrooms are soft, about 5 minutes. Pour in the chicken broth, add in soy sauce and sriracha. Simmer for 25 minutes. 
• STEP #3: While the soup is simmering, cook noodles according to package directions and drain. 
• STEP #4: Divide the noodles between 4 bowls and spoon soup over the top. Garnish with green onions and serve. 

Storage and Leftovers:

Because you cook the noodles separate from the broth, this soup keeps very well! Just store them separately in the refrigerator. When ready to eat the leftovers, reheat the soup and pour it over the noodles. You shouldn’t need to reheat the noodles just run them under water to loosen them a bit if needed.

Want more soup recipes? Try these:

Split Pea with Ham is one of my personal favorites! It’s hearty, filling and perfect for winter!

Beef Barley Soup is is loaded with tender chuck roast, veggies, barley and a savory broth. A great way to warm up on a cool day.

Creamy Steak and Mushroom Soup is comfort in a bowl! Steak, potatoes & mushrooms simmered in a creamy broth with a hint of tarragon.

Note: this recipe was originally published in 2010. It was updated in 2023 with step by step photos, new images and nutrition information.