Udon Chicken Noodle Soup

My Udon Chicken Noodle Soup has all the classic flavors of chicken noodle soup with a twist!

As the leaves begin to change and a crisp chill fills the air, there’s nothing quite like the comfort of a warm, hearty soup to usher in the fall season. This time of year calls for meals that are not only nourishing but also provide a sense of coziness and warmth. One of my favorite ways to embrace the flavors of fall is with a bowl of Udon Chicken Noodle Soup, a delightful twist on the classic chicken noodle soup that incorporates the unique texture of udon noodles, a mirepoix base, tender chicken breast, and a touch of heavy cream for added richness.

Ingredients:

• 1 package of udon noodles
• 2 medium chicken breast
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/3 cup heavy cream
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Prepare the Mirepoix: In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onions, cooking until they begin to soften and the onions turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Chicken: Move the mirepoix to the side of the dutch oven, and season the chicken breast with salt, pepper and dried herbs, sear in olive oil on each side until golden brown, about 2-3 minutes
3. Add the Broth and Spices: Pour in the chicken broth, then add the bay leaf, salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together and the chicken to cook through
4. Add the Udon Noodles: After the soup has simmered, add the Udon Noodles at the end and mix well to combine
5. Finish with Cream: Once the soup has simmered, and the noodles have been added, stir in the heavy cream, bringing the soup to a gentle simmer once more. Allow it to cook for a couple minutes, letting the cream thicken the broth slightly. Be careful not to simmer longer as the cream can separate
6. Serve: Remove the bay leaf. Serve the soup hot, garnished with fresh parsley for a pop of color and flavor.

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Udon Chicken Noodle Soup

My Udon Chicken Noodle Soup has all the classic flavors of chicken noodle soup with a twist!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Author natasha

Ingredients

• 1 package of udon noodles
• 2 medium chicken breast
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 3 cloves garlic minced
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/3 cup heavy cream
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

• Prepare the Mirepoix: In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onions, cooking until they begin to soften and the onions turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
• Cook the Chicken: Move the mirepoix to the side of the dutch oven, and season the chicken breast with salt, pepper and dried herbs, sear in olive oil on each side until golden brown, about 2-3 minutes
• Add the Broth and Spices: Pour in the chicken broth, then add the bay leaf, salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld together and the chicken to cook through
• Add the Udon Noodles: After the soup has simmered, add the Udon Noodles at the end and mix well to combine
• Finish with Cream: Once the soup has simmered, and the noodles have been added, stir in the heavy cream, bringing the soup to a gentle simmer once more. Allow it to cook for a couple minutes, letting the cream thicken the broth slightly. Be careful not to simmer longer as the cream can separate
• Serve: Remove the bay leaf. Serve the soup hot, garnished with fresh parsley for a pop of color and flavor.

Notes

You can sub the thyme and rosemart herbs for an Italian seasoning blend if desired. You can also skip searing the chicken breast and just pop it into the chicken brown with the ingredients and allow it to poach gently until shreddable.

Embracing Fall with Every Spoonful

The beauty of this Udon Chicken Noodle Soup lies in its ability to marry the familiar comfort of a classic chicken noodle soup with the delightful chewiness of udon noodles and the rich, velvety touch of heavy cream. Each spoonful is a celebration of fall, a reminder of the warmth and comfort this season brings.

Whether you’re enjoying this soup as a cozy weeknight dinner or serving it to loved ones during a weekend gathering, it’s sure to become a favorite in your autumn recipe rotation. The mirepoix provides a robust base of flavor, the chicken adds protein and heartiness, and the udon noodles offer a unique twist that elevates this dish from a simple soup to a soul-warming experience.

So, as the days grow shorter and the nights cooler, let this Udon Chicken Noodle Soup be your go-to recipe for embracing the fall season with a bowl of comforting, delicious goodness. Enjoy!