Quick, easy, and delicious homemade chicken mushroom Udon noodle soup! A comforting family favorite made easy for home cooks; this will quickly become a weeknight favorite if you aren’t careful.
For more delicious soup recipes, why not make this recipe for Seafood Chowder? Or make the very Best Seafood Stock for use in other recipes?
Table of Contents
- Chicken Mushroom Udon Noodle Soup
- Chicken Mushroom Udon Noodle Soup Ingredients
- How To Make Chicken Mushroom Udon Noodle Soup
- What Kind of Stock Should You Use for This Recipe?
- Where To Get The Chicken For This Recipe?
- PIN this recipe to your SOUPS board and remember to FOLLOW ME ON PINTEREST!
- 15 Minute Chicken Mushroom Udon Noodle Soup Recipe
Chicken Mushroom Udon Noodle Soup
Udon noodles are definitely not the most common type of noodles in the West. Most people are more familiar with Thai or Chinese noodle dishes and are usually what they get in restaurants.
You are missing out, though, if you don’t give this recipe for Udon noodle soup a try. The noodles are thick and chewy, completely wrapped in a rich, umami-forward sauce that will leave you licking the bowl after finishing it. Make sure that you get the proper Japanese noodles from the store and not the Western branded versions – you want it to actually have some Japanese characters on the packaging!
Chicken Mushroom Udon Noodle Soup Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Sesame oil
• Fresh ginger
• Chicken stock
• Soy sauce (preferably low-sodium)
• Fresh shitake mushrooms
• Pre-cooked, roasted chicken breasts
• Udon noodles
• Green onions
How To Make Chicken Mushroom Udon Noodle Soup
• Heat the sesame oil in a large pot over medium heat
• Add the garlic and ginger and cook for a few minutes until softened
• Add the soy sauce and stir to combine
• Add the chicken stock, mushrooms, and chicken
• Bring to a boil and simmer for 5 minutes
• Add the Udon noodles and cook for 3 minutes
• Stir in the green onions, serve and enjoy!
What Kind of Stock Should You Use for This Recipe?
The choice of what stock to use in any particular recipe isn’t usually something most people think about – if it is savory, you can probably go for chicken, but if you are a vegetarian, you just use vegetable stock, right?
Well, in many Japanese and Chinese dishes, the choice of stock matters a whole lot more. The sauce is so integral to the whole dish that using an unflavored or cheap stock is going to be instantly noticeable in the finished product.
Intense and rich stocks like Dashi broth are often used in Japanese cuisines to give a ton of tasty umami flavor in dishes like these, but this recipe is actually designed around using simple chicken stock and then replicating that same umami flavor in other ways.
The addition of soy sauce and some fresh shitake mushrooms don’t just taste great, but they help contribute that dark and rich flavor that is so famous in Japanese cuisine.
To make an even stronger stock when using stock packets from the supermarket, try and make it a little bit stronger than you would normally – if the instructions tell you to use 500ml of water per packet, try using only 300ml instead to get a stronger flavor.
One thing to keep in mind is that you want to be careful of your salt levels in this dish. Even if you use low-sodium soy sauce, your dish might still end up too salty if you are using really salty chicken stock.
Either try and find a good quality, low-sodium chicken stock or just don’t season your soup until the very end when you can taste it in its finished state so that you can avoid accidentally over seasoning it.
Where To Get The Chicken For This Recipe?
You can use any easy and fast cooking meat for this recipe, but the best thing by far is to use some pre-cooked chicken breasts.
You can either save the chicken breasts from a previous recipe, like for example, using the leftovers from a roast chicken, or you can do the ultimate cheater’s trick and buy a rotisserie chicken from the store.
Though it might seem like cheating, rotisserie chickens are not only super cheap but they are also filled with intensely roasted flavor that goes perfectly in recipes like this.
However you get it, make sure that the roasted chicken breasts you get aren’t too dry – even though this recipe is a soup, you will still definitely notice if your chicken is lacking juiciness.
Looking for more delicious Soup recipes? Try these out:
• Nokedli (Hungarian Dumplings)
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15 Minute Chicken Mushroom Udon Noodle Soup
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Karlynn Johnston
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger minced
- 2 cloves fresh garlic minced
- 8 cups chicken stock
- 1 teaspoon low-sodium soy sauce
- 1 cup fresh shiitake mushrooms
- 2 inches pre-cooked roasted chicken breasts sliced large long slices
- 3 packs fresh Udon noodles
- 1 cup green onions diced
- Heat the sesame oil in a large pot over medium heat;add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and stir to combine.
- Add the chicken stock, mushrooms and chicken. Bring to a boil and simmer for 5 minutes.
- Add the Udon noodles and cook for 3-4 minutes (or according to package directions).
- Stir in the green onions.
- Serve and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
When my husband was eating this, all I could hear was (slurp) Mmmm Mmmm (slurp). Great recipe. I did not have chicken stock or fresh mushroom so I used cream of mushroom soup and water to make the broth. I also used coconut oil instead. Its tastes just like Miso soup.
Mary Record says
What can I use for the mushrooms, i can’t get fresh ones in my area, thanks
Fast, easy and tasty. I doubled the ginger, garlic and soy to enhance the broth a little more. Served with shrimp gyoza and rainbow sushi rolls. Nice meal.
I tried this a few days ago and it was absolutely splendid. The best part is that it’s so easy to make and doesn’t need a load of ingredients! I did swirl in a beaten egg in the soup and it turned out so good. Thanks for the recipe!
Karlynn Johnston says
You are very welcome!
Baker and chef gal says
I’m 12 on summer break spent the day making fresh homade udon noodles making this soup right now can’t wait to try it! So easy and smells amazing!
Shawn Van Daele says
This was AWESOME. We doubled the ginger, soy and garlic, and garnished it with fresh lime and cilantro 🙂 New house favourite!!
Tried this tonight and loved it :) We love trying new dishes and my husband said this was one of his new favorites. My 3 yr. old loved it (sans mushrooms) and even my 14 mo. old was getting those noodles in his mouth the best he could. Thank you so much for this recipe.
The Kitchen Magpie says
I love it sooo much. The fresh noodles? So amazing. So salty. Mmm. It’s all good.
Pamela Marriott says
Looks good. Will have to try it. ..lol