This post is sponsored by Perdue Farms. The opinions shared are my own.
This incredibly easy udon soup recipe was made at home with simple ingredients to appease my hardest critics: my kids! I’m a big fan of udon soup from my favorite take-out place in NYC but seeing that I live outside of New Orleans… I had to make my own.
The classic udon soup consists of hearty udon noodles simmered in a light, flavorful broth with veggies and sliced, chicken. It’s a wholesome, meal and I’m excited to share my tips and tricks on how to make this soup at home -with my short cuts!
I’ve been roasting whole chickens for years and it’s one of my family’s favorite dinners, both because it’s delicious and because it’s a meal that keeps on giving!
I’ll use the chicken carcass and a bit of the meat to make my own broth (not always, so don’t think I’m super woman) but if you’re making this recipe, It’s a great idea to roast a chicken, save some of the cooked meat for this recipe and make your broth. It’s a win-win!
The Sonoma Red Chicken is by far the best bird I’ve cooked with -second to Perdue Farm’s Organic Whole Chicken. They’re pasture-raised in Sonoma County, California, free to roam, and 100% vegetarian fed. You can shop all varieties of whole chickens here.
For this udon soup, I’m simply using some of the leftover roasted chicken from a previous dinner, enjoyed that night with some veggies, and leftovers saved in the fridge for this this recipe.
The meat will heat up simmering in the broth, making it moist and delicious, perfectly with udon noodles and the soy and ginger seasoned broth. By the way, if you don’t have udon noodles, use thin spaghetti. The idea is to make this soup asap!
I love that I can purchase all cuts of chicken and other meats from Perdue Farms online, knowing that they are frozen and vacuum packed at the peak of freshness. Their chickens are farm-raised, cared for, and treated with no antibiotics or hormones- ever.
Perdue farms keep high-standards and commitments to the well-being of each animal, so I can truly deliver that “farm to table” experience for my family.
Tonight, I happen to put my chicken shipment to use in this unique and delicious noodle soup made with udon noodles, ginger, garlic, vegetables topped with slices of baked Sonoma Red Whole Chicken.
What is Udon?
Udon is a wide, wheat-flour noodle you can find in popular Japanese soups such as Kake Udon, Kitsune Udon, or stir-fried Yake Udon. The noodles come fresh, frozen, and dried and are often served in a light, flavorful broth with vegetables and various toppings. They do a beautiful job of taking on the flavors from the broth and seasonings.
Chicken Udon Ingredients
Depending on the recipe, udon soup can be topped with a variety of traditional Japanese foods such as fish cake, blanched veggies, tofu, soft-boiled egg, and bonito flakes.
While I appreciate the original recipes for both their technique and wonderful flavors, for this Chicken Udon Soup recipe I chose ingredients I can easily access from my pantry and my family will love. This includes:
Udon noodles- fresh, refrigerated
- Chicken broth
- Green onions
- Soy sauce
- Whole chicken– roasted and sliced
- Nappa cabbage
- Shitake mushrooms
Making the Best Broth
Since the noodles, veggies, and chicken are cooked in the broth, it’s important to get the sauce right. Aromatic vegetables such as ginger and garlic really bring a depth of flavor while soy sauce gives it that savory, umami taste.
If you have the time, homemade chicken broth really does a number for the flavor of this soup, but storebought is a quick fix that’s no less delicious.
Chicken Udon Soup Step-by-Step
1. Start the Broth
Combine the chicken broth, ginger, garlic, sliced green onion, and soy sauce in a large Dutch oven or soup pot. Bring to a boil over medium heat.
2. Add the Chicken & Veggies
Add the precooked, sliced chicken and veggies to the broth and simmer for 5 minutes or until the veggies begin to soften.
3. Add the Udon noodles
Once the veggies have simmered for 3 minutes, add the noodles and continue cooking until they are cooked through and the veggies tender.
4. Top and serve
Ladle the soup into bowls, top with sliced green onions, and serve. Chopsticks are optional, but spoons are necessary!
Making Spicier Udon
Now there are people who take their udon soup mild while others, like myself, love a little spice. You can achieve this by drizzling Sriracha sauce over your bowl of soup or adding a Fresno chili pepper to the broth as it cooks.
Is Chicken Udon Soup Healthy?
With veggies, baked chicken, low-sodium broth and noodles this is easily a balanced meal that fills you up and is full of protein.
It’s important to note that since the udon noodles are made with wheat, they’re not gluten-free so if you need a good alternative try soba or rice noodles.
For more details on how you can get organic, free-range chicken shipped to your front door, head over to Perdue Farm’s website where for a limited time you can enjoy 10% off your purchase
Chicken Udon Soup Recipe
- Yield: 4 servings 1x
- 1 Sonoma Red Whole Chicken
- Kosher salt, for seasoning
- Freshly ground black pepper
- 1 lemon, halved
- 6 cloves garlic, 2 minced
- 1 tablespoon melted butter
For the udon soup:
- 5 cups low sodium chicken broth*
- 2 cups shredded roasted chicken (see above)
- 1 tablespoon grated ginger
- 2 green onions, diced and divided
- 1 tablespoon soy sauce or coconut aminos
- 2 carrots, sliced thin
- 2 cups shredded Napa cabbage*
- 6 shitake mushrooms, sliced thin
- 6 ounces fresh udon noodles*
Preheat the oven to 425F (220C).
Season the inside of the chicken with salt and pepper. Stuff the chicken with lemon halves and 4 whole garlic cloves. Baste melted butter or olive oil over the chicken and season with salt and pepper. Tie up the legs and tuck wings under.
Place chicken on a baking sheet and roast for 1 hour or until the chicken breast is 165F. Remove from oven and allow the chicken to rest 10 minutes before slicing. Remove 2 cups of the roasted chicken for the soup.
In a large soup pot or Dutch oven, combine the chicken broth with ginger, garlic, 1 green onion, and soy sauce over medium-high heat. Bring to a boil before reducing the heat to medium-low. Simmer for 4 minutes.
Add the shredded roasted chicken, carrots, cabbage, mushrooms, and simmer for 6 minutes, adding the noodles halfway through and continue cooking until the noodles are cooked and the veggies tender.
Remove from heat and ladle soup into bowls. Top with green onions and serve.
- You can use the chicken carcass to make your own stock. Check out this recipe for a homemade recipe.
- Can’t find udon noodles? Use thin spaghetti or angel hair pasta.
- Can’t find Napa cabbage? Use shredded green cabbage.
- Serving Size: 1 bowl
- Calories: 414
- Sugar: 8.6g
- Sodium: 470.1mg
- Fat: 8.9g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 48.4g
- Fiber: 5.9g
- Protein: 36.7g
- Cholesterol: 58.8mg