Lyndsay Burginger

Chicken Udon Noodle Soup

Chicken Udon Noodle Soup

Have the sniffles? This Chicken Udon Noodle Soup is filled with ginger and soothing chicken broth, helping you fight colds.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 Tbsp Vegetable oil
  • 1 onion, diced
  • 1 carrot, sliced thin
  • 1 stalk celery, sliced thin
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 6 cups chicken broth
  • 2 chicken breasts
  • 1 package udon noodles
  • 6 white mushrooms, sliced thin
  • 2 tsp soy sauce
  • Salt and pepper, to taste
  • 1 Tbsp Chopped cilantro
  • lime wedges for serving


  • Heat a large pot over medium heat and add the vegetable oil to heat. Add in the onion, carrot and celery and sweat for 3-4 minutes. Add in the garlic and ginger and cook until fragrant, 2 minutes. Add the chicken broth and chicken breasts and bring to a boil. Reduce to a simmer and cover, cooking until chicken is cooked through.
  • Remove the chicken from the soup and let cool until able to tear into bite size pieces. Meanwhile add the udon noodles and mushrooms to heat. Add the chicken back into the pot and season with soy sauce and salt and pepper to taste. Once noodles are warmed, sprinkle with cilantro and a lime wedge.


This soup is sure to cure a cold.
You can find udon noodles in the international section of your grocery store.

Perfect Pairing

We love skillet meals.
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