Chicken Udon Noodle Soup

I first saw a recipe for this from Life's Ambrosia and then checked out a few other Chicken Udon Noodle Soup recipes online and ended up combining about four recipes/ideas. When remembering I had some frozen cooked cocktail shrimp, I decided to add some of those too ;-)



  • 2 tsp. extra virgin olive oil, divided
  • 2 tsp. sesame oil
  • 1 large boneless skinless chicken breast, cut in to small bite size pieces
  • 1 1/2 tsp minced garlic
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup snow peas, cut in half widthwise
  • 1/2 tsp ground ginger
  • 4 cups chicken broth
  • 1 1/2 tsp. soy sauce
  • 1 tsp hot pepper sauce, or more to taste
  • 1/4 cup cooked cocktail shrimp, rinsed and drained (optional)
  • 1 (10 oz.) package dry udon noodles.
  • 3 green onions, chopped


Heat one teaspoon of the olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate. In the same pot add remaining olive oil, garlic, mushrooms and ginger. Cook 5 minutes or until mushrooms are soft.


Pour in chicken broth, soy sauce and hot sauce (and shrimp if desired). Return chicken to pot. Reduce heat to low and let simmer, covered, for 25 minutes.

Meanwhile, prepare udon noodles according to package directions. Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions and serve.

By Deeli from Richland, WA


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