Chicken Udon Soup
Prep time
Cook time
Total time
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!
Recipe type: lunch, dinner
Cuisine: Asian, American
Serves: serves 8-10
  • 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
  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.
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.
Recipe by Welcome 2 Our Table at