When you’re looking for a warm, comforting meal, a good chicken noodle soup always hits the spot. It’s perfect for a cozy night in, or when you simply need something easy and delicious to make.
Today, I’m sharing two fantastic chicken noodle soup recipes. One is a hearty Udon noodle soup, and the other is a classic Chinese style. I hope you find one (or both!) you love to cook for yourself and your family.
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Chicken Udon Noodle Soup for Comfort
This Chicken Udon Noodle Soup is a warm hug in a bowl. It features thick, chewy udon noodles and tender chicken in a light but flavorful broth.
I find this recipe to be very satisfying and easy to put together, making it great for weeknights.
Key Ingredients & Tips for Udon Soup
- Udon Noodles: Look for fresh or frozen udon noodles. They cook quickly and have the best bouncy texture.
- Chicken Thighs: I prefer boneless, skinless chicken thighs here because they stay juicy and add more richness to the soup than chicken breast.
- Miso Paste: This fermented soybean paste adds a wonderful depth to the broth. Make sure to stir it in at the end so it doesn’t lose its good probiotics from too much heat.
What You Need for Chicken Udon Soup
- 1 tbsp oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 4 oz fresh shiitake mushrooms, sliced
- 10 oz fresh or frozen udon noodles
- 2 tbsp white miso paste
- 2 green onions, sliced, for garnish
- Optional: a sprinkle of sesame seeds
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Chicken Udon Noodle Soup
Step 1: Cook the Chicken
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 2: Build the Broth
To the same pot, add chicken broth, soy sauce, grated ginger, and minced garlic. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes to let the flavors blend.
Step 3: Add Noodles and Mushrooms
Add the sliced mushrooms and udon noodles to the simmering broth. Cook according to package directions, usually 2-3 minutes for fresh/frozen udon, until they are tender.
Step 4: Finish and Serve
Return the cooked chicken to the pot. Remove the pot from the heat. In a small bowl, whisk the miso paste with a little bit of the hot broth until smooth, then stir it into the main soup. Ladle into bowls and garnish with sliced green onions and sesame seeds if you like.
📝 Final Note
This soup is best enjoyed fresh. If you have leftovers, store the noodles separately from the broth if possible to keep them from getting too soft.
Classic Chinese Chicken Noodle Soup
This Chinese Chicken Noodle Soup recipe is bright and flavorful, with a clear broth and tender chicken.
It’s a comforting meal that comes together quickly and always makes me feel good.
Key Ingredients & Tips for Chinese Chicken Soup
- Egg Noodles: For this soup, thinner egg noodles work best. They cook fast and soak up the broth nicely.
- Star Anise: This spice is important for the traditional aroma and taste of Chinese chicken noodle soup. Don’t skip it!
- Bok Choy: Adding fresh greens like bok choy at the end gives a nice crunch and nutrition.
What You Need for Chinese Chicken Soup
- 1 tbsp oil
- 1 lb boneless, skinless chicken breast or thighs
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 star anise pod
- 4 oz thin egg noodles
- 4 cups chopped bok choy
- 2 green onions, sliced, for garnish
- 1 tsp sesame oil, for drizzling
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Chinese Chicken Noodle Soup
Step 1: Poach the Chicken
Place the chicken breast or thighs in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer gently for 15-20 minutes until cooked through. Remove chicken, let it cool slightly, then shred or slice it. Set aside.
Step 2: Make the Broth
In a large pot, heat the oil over medium heat. Add grated ginger, minced garlic, and star anise. Cook for 1 minute until fragrant. Pour in the chicken broth and soy sauce. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Step 3: Cook Noodles and Bok Choy
Add the egg noodles to the simmering broth and cook according to package directions, usually 3-5 minutes, until tender. Add the chopped bok choy in the last 2 minutes of cooking until it’s just wilted but still has some bite.
Step 4: Assemble and Serve
Remove the star anise from the broth. Divide the noodles, bok choy, and shredded chicken among serving bowls. Ladle the hot broth over top. Drizzle with sesame oil and garnish with sliced green onions before serving.
📝 Final Note
You can add a touch of chili oil if you like a little heat in your soup. This recipe is also great with other vegetables like carrots or snow peas.
