Chicken Udon Soup

Our families’ version of Chicken Udon Soup may not be exactly traditional but it is definitely a meal that our family and guests enjoy immensely! Even though most soups are usually reserved for the colder seasons, this one still is a favorite on warmer days. The versatility of the toppings and add-ins make it compatible to different seasons. I love it especially in the spring and summer when crisp greens and herbs are abundant and a hot soup can be a welcoming meal to change up the summer menu.

Chicken Udon Soup

 

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Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

This is a customize-to-your-liking kind of soup that a family or group of picky eaters can easily enjoy together. It can also be enjoyed year-round, just change out the toppings depending on the season and whats available!

Author: Welcome2OurTable.com

Recipe type: lunch, dinner

Cuisine: Asian, American

Serves: serves 8-10

Ingredients

• 1 recipe chicken stock or bone broth or 4 Quarts store-bought chicken stock

Ingredients for Soup

• Udon Noodles, rice noodles, or egg noodles
• Soy Sauce or Coconut Amino Acids
• Sesame Seed Oil
• Sriracha Sauce
• Green Onion, sliced
• Basil, minced
• Spinach, chopped
• Napa Cabbage, sliced
• Radish, sliced
• Shishito Peppers, sliced
• Garlic, sliced
• Corn, carrots and peas medley, lightly sautéed
• Portabello mushrooms, sliced and sautéed
• Chicken Breast, sliced into ½” thick slices, seasoned with salt and pepper and pan fried or grilled
• Soft boiled eggs

Instructions

1. Prepare chicken bone broth. Strain through a paper towel lined sieve.
2. Slice the chicken breast into ½” thickness. Season with salt and pepper and drizzles with olive oil. Pan fry or grill on a panini grill. Once the chicken changes color halfway up, flip over and cook for another minute or until the chicken springs back when pressed and juices run clear.
3. Wash and slice the portabello mushrooms and sauté on a lightly oiled skillet until they shrink.
4. Sauté the corn, carrots, and peas.
5. Bring the broth to a boil and cook the udon noodles according to the package directions.
6. Ladle the hot soup into bowls and top with veggies, greens, chicken, mushrooms, eggs and sauces to taste. Serve immediately.

Notes

This soup works great for groups, families, and guests because everyone gets to customize their own bowl to their liking and taste.
It’s also a great meal to do ahead because the broth can be prepared in advance and stored in the fridge until ready to serve.
To make a gluten-free version, just use rice noodles instead of udon noodles.
Depending on the season, you can use veggies and greens that are available at that time.

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Photo-Step-By-Step

Prepare chicken bone broth. Strain through a paper towel lined sieve.

Slice the chicken breast into ½” thickness. Season with salt and pepper and drizzles with olive oil. Pan fry or grill on a panini grill. Once the chicken changes color halfway up, flip over and cook for another minute or until the chicken springs back when pressed and juices run clear.

Wash and slice the portabella mushrooms and sauté on a lightly oiled skillet until they shrink.

Sauté the corn, carrots, and peas.

Bring the broth to a boil and cook the udon noodles according to the package directions.

Ladle the hot soup into bowls and top with veggies, greens, chicken, mushrooms, eggs and sauces to taste. Serve immediately.

Things We Used From Amazon.com

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