Name: 15 Minute Chicken Mushroom Udon Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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 pre-cooked roasted chicken breasts ( sliced large, long slices); 3 packs Udon noodles (fresh); 1 cup green onions (diced)

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Why You’ll Love My Recipe

Quick, easy, and delicious, this homemade chicken mushroom Udon noodle soup will quickly become a weeknight favourite.

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? Learn how to make your own How to Make Crock Pot Bone Broth to use for this and other soup recipes.

Reader Review

Definitely enjoyed this soup! I went ahead and doubled the recipe. I realized too late that my pot wouldn’t hold all of it, so instead of all chicken broth, I used one carton of chicken and what I had left of a carton of beef broth. I am not sure what size package of udon was needed but I bought one package (2-7.1 oz packages were inside). It was plenty. It fed 3 with a good-sized bowl left over.
This recipe gives me a base for making variations.
Oh, one reason it fed us so well (besides doubling it, lol) was that I also added 4-5 sliced stalks of bok choy. I will have check out more of your recipes!

– Martha

Karlynn’s Recipe Notes

Skill Level: This is an easy recipe.
Total Time: As the name indicates, this soup takes 15 minutes to make.
Variations: Adjust the amount of garlic and ginger according to your own personal tastes, or try a garlic/ginger paste to save yourself some time. Add some minced hot peppers or a splash of your favourite hot sauce for some spiciness. Try tossing in some grated or thinly sliced carrot for more colour and nutrition. Use a beef, mushroom, or even pork stock to change the flavour a bit.
Tools Needed: For this recipe, you’ll need a large pot, a cutting board, a knife, measuring cups, and a spoon.

A white bowl filled with noodle soup, garnished with green onions and mushrooms, sits on a white surface. Another bowl, seasonings, and a small dish of chopped green onions are in the background. — 15 Minute Chicken Mushroom Udon Noodle Soup

What You’ll Need For Ingredients

Chicken: This recipe calls for cooked chicken breast meat specifically, but you can use any precooked chicken you like. This is a great way to use up any leftover chicken you have hanging around in your fridge.

Stock: You can used cartons of stock from the grocery store if you’d like, but if you have some homemade stock or bone broth around that would be perfect. The more flavour you can build, the better this soup will be.

Udon Noodles: These thick, delicious noodles are usually available fresh or frozen. Fresh will have the ultimate flavour here, but the soup will also work with frozen ones.

Mushrooms: Big, earthy shitake mushrooms will provide the best flavour for this soup, but you can use whichever variety of mushrooms you most enjoy. Go ahead and try a few varieties mixed together, or presoak some dried mushrooms to use instead.

Top-down view of ingredients for a soup: cooked chicken pieces, sliced green onions, shiitake mushrooms, minced garlic, grated ginger, soy sauce, oil, udon noodles, and chicken broth, all arranged on a white marble surface.

How to Make Chicken Mushroom Udon Noodle Soup

This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

A stainless steel pot on a marble countertop contains chopped mushrooms being sautéed. Surrounding the pot are ingredients including broth, chopped green onions, a bowl of udon noodles, and a wooden spoon.

A metal pot with broth and sliced mushrooms being stirred with a wooden spoon, surrounded by bowls of chopped green onions and uncooked udon noodles on a white marble surface.

Heat sesame oil in a large pot over medium heat. Add garlic and ginger. Cook for a few minutes and then add soy sauce. Stir to combine.
Add chicken stock, mushrooms, and chicken. Bring to a boil and simmer for 5 minutes.
Add udon noodles and cook for 3-4 minutes, according to package directions.
Stir in green onions. Serve and enjoy.

Three bowls of noodle soup with tofu, mushrooms, and green onions are on a white marble surface, alongside chopsticks, a salt shaker, a towel, and glasses of water. Scattered green onions garnish the table.

Karlynn’s Tips and Tricks for Making Chicken Mushroom Udon Noodle Soup

Don’t Oversalt: It’s easy to overdo it on the sodium in recipes like this, since chicken stock tends to have a fair bit of salt. You can look for lower sodium varieties of stock to use, as well as using lower sodium soy sauce. Focus on building the other flavours, especially the garlic and ginger, and don’t add any additional salt unless absolutely necessary.

Chicken to Use: This soup is the perfect vehicle for leftover rotisserie chicken, or any chicken you’ve got in your fridge. The more flavour-packed your chicken is, the better! Try using some Blackened Chicken or Baked Teriyaki Chicken to introduce even more depth of flavour to this simple noodle soup. Make some Pan Fried Chicken Breast or Crispy Oven Baked Chicken Thighs and use the leftovers from that.

A hand holding chopsticks lifts noodles, tofu, and vegetables from a white bowl of soup, garnished with green onions. White tiles and kitchen items are visible in the background.

Storage Instructions

Fridge: Once this soup is fully cooled, you can store the leftovers in a sealed container in the fridge for 2-3 days. Reheat in the microwave or in a pot on the stove top. Don’t heat for too long, or you’ll turn the noodles to mush.

Freezer: Soup generally freezes well, but if you plan to freeze this soup you may want to skip the noodles for now and add them to the reheated soup instead. Either way, you can freeze this soup in a sealed container for 2-3 months.

More Delicious Soup Recipes

Looking for more tasty and easy soups to make.

Try this Brunswick Stew for a wide range of flavours in one bowl.

Make some Beer Cheese Soup and some soft pretzels for a filling winter meal.

For something rich and hearty, try making Nokedli (Hungarian Dumplings)

There you go, everyone. A tasty and easy soup that will fill your belly and warm you up. Try this recipe out and let me know what you think.

Happy Cooking!

Karlynn