Easy Chicken Udon Soup

Servings: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

Make chicken udon soup the easy way! A flavorful broth with chicken and noodles ready in 20.

5 from 24 votes

Slice the green onions and separate the whites from the green parts. Shred the cabbage, slice the carrots really thin or use a vegetable peeler to make ribbons, chop the mushrooms. You can swap these for button mushrooms too.
Slice the chicken into small pieces, about ½ inch diagonal pieces if using breasts.

In a large soup pot or Dutch oven, combine the chicken broth with the ginger, garlic, the white parts of the onion, and soy sauce over medium-high heat. Bring the broth to a boil then reduce the heat to medium and simmer for 5 minutes.
To the broth, add the cooked chicken, carrots, cabbage, and mushrooms, and simmer for about 5 minutes.
Add the udon noodles and continue cooking until the noodles are cooked and the veggies are tender, about 5 more minutes. If using fresh udon noodles, which only take about 3 minutes to cook, I recommend waiting until the veggies are tender to add them in.
Ladle the udon soup into bowls and top with the green parts of the onions.

You can use the chicken carcass to make your own broth. Check out this homemade recipe for chicken broth.
Can’t find udon noodles? Use thin spaghetti or angel hair pasta.
Can’t find Napa cabbage? Use shredded green cabbage.