Chicken Udon Noodle Soup recipe

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Ingredients

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Nutrition Info

506.7 calories
carbohydrate: 88.1 g
cholesterol: 25.1 mg
fat: 6.7 g
fiber: 7.2 g
protein: 23.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1774.6 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms, let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.

  2. Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Recipe Yield

4 servings

Recipe Note

This is a delicious chicken udon noodle soup.

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