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 Recipe

Serves 4 Prep Time: Cook Time:
5 based on 1 reviews


  • 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.





Leave a Comment

  • Reply
    February 28, 2019 at 7:31 pm

    I love Udon and always order it is restaurants!!! Just made this for the first time and my family loved it!!!!! Everything was perfect. I added carrots and celery but kept the main ingredients the same. So good. This is now my go to chicken soup recipe

  • Reply
    November 13, 2012 at 5:13 pm

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

  • Reply
    February 2, 2012 at 4:24 pm

    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.

  • Reply
    October 18, 2011 at 12:22 pm

    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!

  • Reply
    April 16, 2010 at 8:49 pm

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

  • Reply
    April 15, 2010 at 11:14 am

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

  • Reply
    April 15, 2010 at 6:31 am

    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.

  • Reply
    Village Feast
    April 13, 2010 at 2:34 am

    I’ll definitely be making this, yum!

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