Savory Soup Sunday: Chicken Udon Soup

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Chicken noodles soup is probably one of the most popular soups, at least in the United States. I confess that Campbell’s Chicken Noodle Soup is still a favorite because it has the best noodle slurpage factor. Over the years, though, I have bought it less and less. Instead, I make my own.  And I don’t use traditional noodles.

One of my favorite noodles are udon. You can find these in the Asian section of most grocery stores. Well, at least the larger ones. Sometimes they’re listed as stir-fry noodles, but they work very well in soup.

Chicken Udon Soup

Except for the udon noodles, most of the ingredients you’ll likely have on hand. Now, I used chicken breasts that I canned, but you can certainly cook the chicken in the stock. And you don’t have to use breasts. Use what you like or have on hand. The other main ingredients include a carrot, scallions, spinach, and broccoli.

You might not be as familiar with ginger-garlic paste. It’s available in many markets, but you can easily make it yourself. You can find the instructions to do so here. If you don’t have it or fresh ginger and garlic, dried will work.

The  soup comes together quickly, which will be of great benefit those times when you’re busy. And as always, change up the amounts to reflect your preferences. You can find the recipe here.


© Copyright 2018 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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