Satisfying Chicken Udon Soup

Nothing beats a warm bowl of soup on a rainy Portland day. And let me tell you, chicken udon soup hits the spot every single time. It’s one of those meals that feels like a hug from the inside out.

I started making this soup when my kids were going through a major noodle phase. They’d turn their noses up at regular chicken noodle soup, but put some thick, chewy udon noodles in there? Game changer. Now it’s become our go-to comfort food when anyone in the family is feeling under the weather or just needs something cozy.

The best part? You probably have most of the ingredients sitting in your pantry right now. A little chicken, some vegetables, and those wonderful udon noodles that cook up in just a few minutes. It’s simple enough for a weeknight dinner but tasty enough that you’ll want to make it again and again.

What Kind of Udon Noodles Should I Use?

You’ll find udon noodles in a few different forms at the grocery store, and honestly, any of them will work great for this soup. Fresh udon noodles from the refrigerated section have the best chewy texture, but frozen udon is a close second and often more convenient to keep on hand. If you can only find dried udon noodles, those work too – just follow the package directions for cooking time. The key is to not overcook them since they’ll continue to soften a bit in the hot broth, and you want to maintain that satisfying chewy bite that makes udon so good.

Options for Substitutions

This comforting soup is pretty forgiving when it comes to swaps and substitutions:

• Chicken thigh: Chicken breast works fine, but it can dry out faster, so watch your cooking time. You could also use leftover rotisserie chicken – just add it in the last few minutes to warm through.
• Japanese sake: If you don’t have sake, dry sherry works great as mentioned, or you can use Chinese rice wine (Shaoxing). In a pinch, skip it entirely and add a splash more soy sauce.
• Udon noodles: Fresh udon is best, but dried udon or even thick rice noodles work well. You could also use ramen noodles (without the seasoning packet) for a different texture.
• Napa cabbage: Regular green cabbage, bok choy, or even spinach can step in here. If using spinach, add it at the very end since it wilts quickly.
• Brown mushrooms: Any mushroom variety works – button mushrooms, cremini, or even canned mushrooms if that’s what you have. Shiitake adds great flavor if you can find them.
• Peanut oil: Vegetable oil, canola oil, or even sesame oil (use less as it’s stronger) all work fine for cooking the chicken.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken udon soup is overcooking the udon noodles, which can turn them mushy and unappetizing – fresh or frozen udon only needs 2-3 minutes in boiling water, so add them at the very end of cooking. Another common error is cutting the chicken too small, as tiny pieces can easily overcook and become tough, so aim for bite-sized chunks about 1-inch thick that will stay tender. Don’t dump all the napa cabbage in at once either, since it cooks quickly and you want it to retain some crunch – add it during the last few minutes of simmering. For the best flavor, make sure to cook the ginger and white parts of the green onions first to release their aroma, then save the green tops as a fresh garnish at the end.

What to Serve With Chicken Udon Soup?

This hearty chicken udon soup is pretty much a complete meal on its own, but I love serving it with some simple Japanese-inspired sides that won’t compete with all those great flavors. A small side of steamed edamame with a sprinkle of sea salt makes a perfect appetizer, or you could go with some crispy gyoza (potstickers) for a bit of texture contrast. If you want something lighter, a quick cucumber salad dressed with rice vinegar and a touch of sesame oil is refreshing and helps balance the richness of the broth. For an extra cozy touch, serve some warm steamed rice on the side – it’s great for soaking up any leftover broth at the bottom of your bowl.

Storage Instructions

Refrigerate: This chicken udon soup keeps really well in the fridge for up to 4 days in an airtight container. I like to store the noodles separately from the broth if I can, since they tend to soak up all the liquid and get a bit mushy. But honestly, even if they get soft, it still tastes great!

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the noodles before freezing. The broth and chicken freeze beautifully, then you can just cook fresh udon noodles when you’re ready to eat. This way you get that perfect noodle texture every time.

Warm Up: Heat your soup gently on the stovetop over medium-low heat, stirring occasionally until it’s hot all the way through. If you’re using the microwave, heat it in 1-minute intervals and stir between each one. Add a splash of extra broth if it seems too thick after storing.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 75-85 g
• Fat: 28-36 g
• Carbohydrates: 200-220 g

Ingredients

For the main dish:

• 1 tbsp peanut oil (or any neutral oil like canola)
• 1/2 lb cremini mushrooms (thinly sliced for even cooking)
• 4 cups chicken stock
• 1 lb boneless chicken thighs
• 1 tbsp minced fresh ginger (freshly minced for best flavor)
• 3 green onions (sliced, whites and greens separated)
• 2 packs udon noodles (I like Hime brand)
• 4 cups chopped napa cabbage

For the sauce:

• 3 tbsp Japanese sake
• 3 tbsp soy sauce (I use Kikkoman low-sodium)
• 2 tsp sugar

Step 1: Heat the Oil

• 1 tbsp peanut oil or vegetable oil

Add the peanut oil (or vegetable oil) to a 4-quart Dutch oven or Vermicular Musui–Kamado.

Turn to medium heat and allow the oil to heat up until it shimmers and is hot enough for searing.

Step 2: Prepare the Sauce

• 3 tbsp Japanese sake (or 2 tbsp dry sherry)
• 3 tbsp soy sauce
• 2 tsp sugar

While the pot heats, mix the Japanese sake (or dry sherry), soy sauce, and sugar together in a small bowl until the sugar dissolves.

Set the sauce aside until ready to use.

Step 3: Sear and Cook the Chicken

• 1 lb boneless, skinless chicken thighs or breasts
• mixed sauce from Step 2

Place the boneless, skinless chicken thighs or breasts in the hot pot, ensuring they do not overlap.

Sear until the bottom is golden brown, about 2 to 3 minutes, then flip and sear the other side.

Once both sides are browned, pour the mixed sauce from Step 2 into the pot.

Lower the heat, cover, and cook until the chicken is cooked through, about 5 minutes.

Transfer the cooked chicken to a large plate and let it rest.

Step 4: Simmer the Broth with Vegetables

• 4 cups chicken stock or vegetable broth
• 1/2 lb cremini mushrooms, sliced (or 8 fresh shiitake)
• white part of 3 green onions, sliced
• 1 tbsp minced fresh ginger

Add the chicken stock or vegetable broth, sliced cremini mushrooms (or shiitake), the white part of the sliced green onions, and minced ginger to the pot.

Return the heat to medium, cover, and simmer until the mushrooms are cooked through, about 10 minutes.

Step 5: Add Napa Cabbage

• white part of 4 cups chopped napa cabbage

Stir in the white part of the chopped napa cabbage, cover the pot, and cook for another 3 minutes to soften the cabbage.

Step 6: Cook Noodles and Finish Soup

• 2 packs udon noodles (total 17 oz)
• green part of 4 cups chopped napa cabbage
• green part of 3 green onions, sliced

Add the udon noodles, the green part of the napa cabbage, and the green part of the green onions to the pot.

Cook until the noodles are heated through and the cabbage turns tender, about 2 minutes.

Turn off the heat.

I like to gently separate the noodles with chopsticks to avoid breaking them and to ensure even heating.

Step 7: Slice Chicken and Serve

Slice the cooked chicken from Step 3 and arrange it over the noodles and vegetables in the pot.

Serve the finished dish hot as a comforting main course.