This Chicken Udon Soup with Vegetables is packed with chicken, carrots, cabbage, soft chewy Udon noodles and mushrooms all in a savory chicken broth.
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
- Low Sodium Chicken Broth
- Soy Sauce
How to Make 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.
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.
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Chicken Udon Soup with Vegetables
- 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.