This Chicken Udon Soup with Vegetables is packed with chicken, carrots, cabbage, soft chewy Udon noodles and mushrooms all in a savory chicken broth.

About Chicken Udon Soup with Vegetables

Some years back I  lived in Hawaii and the Udon noodle soups there were fabulous.

They were often made with vegetables and sometimes chicken and other times shrimp. The broth varied from a light vegetable to a more robust chicken broth.

That’s the beauty of this soup. You can add anything you want and truly make it your own.

The secret of this Udon soup is really in the savory broth over the fresh crispiness of the vegetables and chicken.

Chicken Udon Soup with Vegetables sounded like a perfect idea with the recent weather.

Although  today it’s officially Spring, there are so many parts of the country that still feel the winter chill.

So, when it’s rainy, or snowy, and downright cold outside, nothing sounds better than soup. Chicken soup…with vegetables for me…and noodles for George.

He loves noodles and orders them often when we go out.

I remembered I had picked some Udon noodles a couple of weeks ago, plus I had some leftovers from a roasted chicken I recently made, so Chicken Udon Soup with Vegetables it’s going to be.

And the truth is that it’s so simple to make.

Ingredients for Chicken Udon Soup with Vegetables

• Udon Noodles
• Cooked Chicken
• Carrots
• Cabbage
• Mushrooms
• Low Sodium Chicken Broth
• Pepper
• Soy Sauce
• Mirin

How to Make Chicken Udon Soup with Vegetables

Begin by bringing a pot of water to a boil and cook the Udon noodles for 5 minutes. Drain them, then add the noodles to serving bowls.

Next, prepare the vegetables by grating the carrots and slicing the cabbage and the mushrooms.

Then add the fresh vegetables to each of the the serving bowls over the noodles. Top each bowl with shredded cooked chicken.

Then in a saucepan over medium high heat add the chicken broth, pepper, soy sauce and mirin.  Bring the broth to a boil and turn off the heat.

Pour the hot broth over each serving bowl and serve.

If you like this recipe, please leave a comment below and pin us on Pinterest!

Also try Thai Chicken Soup

Note

For a vegetarian Udon Soup, check out this recipe from Foodnetwork.

Print Recipe

5 from 2 votes

Chicken Udon Soup with Vegetables

This Chicken Udon Soup with Vegetables is packed with nutritious flavor with chicken, carrots, cabbage, Soft chewy Udon noodles and mushrooms all in a savory chicken broth.

Prep Time20 minutes mins

Cook Time5 minutes mins

Total Time25 minutes mins

Course: Soup

Cuisine: Japanese

Keyword: Chicken udon soup with vegetables

Servings: 6 people

Calories: 111kcal

Ingredients

• 4 Ounces Udon noodles Dried
• 1 Chicken breast Skinless and boneless. Cooked and sliced thin
• 1 Cup Carrots Shredded
• 1 Cup Cabbage Shredded
• 1/2 Cup Portobello Mushrooms Sliced
• 6 Cups Chicken Broth Low sodium
• 1/4 Tsp Pepper

Instructions

• Bring a large pot of water to a boil and add noodles.  Allow to cook for 5 minutes.  Drain and divide noodles into serving bowls.
• Add 1/6 portion of chicken, carrots, cabbage and mushrooms to each bowl.
• In a saucepan over medium high heat, bring chicken broth to a boil and add  pepper.  Finish by ladling hot broth into each bowl and serve.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 8g | Fat: 1g | Cholesterol: 12mg | Sodium: 1126mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3575IU | Vitamin C: 22.2mg | Calcium: 26mg | Iron: 0.7mg