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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: 

Chicken udon soup ingredients.
  • 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.

Chicken Udon Noodle Soup

This Udon Noodle Soup is an Asian inspired twist on Chicken noodle soup with chicken, shiitake mushrooms and udon noodles.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dishes
Cuisine Asian
Servings 4 Servings
Calories 525 kcal



  • 3 tablespoons olive oil divded
  • 2 teaspoons sesame oil
  • 2 boneless skinless chicken breasts diced
  • 3 cloves garlic minced
  • 1 cup sliced shiitake mushrooms stems removed
  • 1 teaspoon ground ginger
  • 8 cups low-sodium chicken broth
  • 3 teaspoons soy sauce
  • 1 - 2 teaspoons sriracha
  • 10 ounces 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, shiitake 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.


The stems of shiitake mushrooms can be pretty woody so I do recommend removing them. 
Nutrition information for estimation purposes only. 


Calories: 525kcalCarbohydrates: 59gProtein: 34gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 1396mgPotassium: 841mgFiber: 6gSugar: 9gVitamin A: 112IUVitamin C: 5mgCalcium: 35mgIron: 2mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: chicken, chicken broth, chicken noodle soup, shitake mushrooms, sriracha, udon noodles

Leave a Comment

Recipe Rating

  • Reply
    January 13, 2024 at 6:54 am

    I used chicken thighs instead of breast and served the soup with rice instead of udon noodles (didn’t have any on hand). It turned out awesome and was great for recovering from the flu I had. Delicious flavor and simple to make.

    Next time, I’m excited to try it with udon noodles :-)

  • Reply
    February 28, 2019 at 7:31 pm

    5 stars
    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!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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