Chicken Udon Soup


Chicken Udon Soup

Chicken Udon Soup

A twist on chicken noodle soup. And as always, adjust seasonings to your tastes.


  • 3 cups chicken stock
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon ginger-garlic paste
  • 1 large carrot, peeled
  • 1/2 cup chopped broccoli
  • 16 ounces cooked cubed chicken breasts
  • 8 ounces udon noodles
  • salt and pepper to taste
  • 1/2 cup fresh spinach, cleaned
  • 2 scallions, diced


  1. In a large saucepan, bring the chicken stock, garlic powder, and crushed red pepper flakes to a boil on medium.
  2. While waiting, cut the carrot in have. Slice one half of the carrot. With a peeler, shred the remaining half and set aside.
  3. When the stock reaches a boil, add the ginger-garlic paste, carrot slices, and broccoli. Reduce heat and simmer until the carrots and broccoli are just about done.
  4. Add the chicken and noodles, and cook until the vegetables are done and the chicken and noodles heated through.
  5. Check seasonings. Add salt and pepper if needed.
  6. Pour into bowls and add shredded carrot, scallions, and spinach on top of each.


Although this recipe uses cooked chicken breasts, feel free to use what you have on hand.

Ginger-garlic paste has a kick, so you may want to adjust the amount of crushed red pepper flakes used.


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