10 Minutes Chicken Udon Soup

A quick and easy one-pot meal to warm your soul. 

Chicken Udon Soup Recipe

UDON (get it?) UNDERSTAND JUST HOW GOOD THIS IS!!! This chicken udon soup recipe is a one-pot meal that uses pantry staples and comes together in 10 minutes – what’s not to love?! So so so easy to put together and more importantly, SO FRIGGIN GOOD. I find myself craving a bowl of noodle soup quite often (probably because of my Asian habits) and this chicken udon soup is perfect for such occasions. 

From personal experience, I can tell you that it’s really comforting if you’re feeling a little under the weather. Autumn has fallen upon us in the UK and for people like me that stay up North, it means lots of rain, 5°C weather and bone-chilling winds. Not going to lie, I caught my first flu of the season and boy is it miserable. This soup was like a hug in a bowl and gave me temporary relief from the cold and all that sniffling. 

If you want to add more vegetables into the soup, you most certainly can – vegetables I would recommend are napa cabbage and mushrooms. The cabbage will add an element of sweetness to this broth which is really quite nice. To ensure that the napa cabbage cooks evenly, the best way is to separate the white thick part from the thinner green bits and cook them for different lengths of time (the thicker bits would need to be cooked longer). Regarding the noodles, I prefer using thick udon noodles – this type of udon is typically sold either pre-cooked or frozen. Just throw them into the soup and they will be ready as soon as they’re heated through. If you can only get dried udon, then just note that they will come out quite narrow and flat and will obviously look different from the dish shown in the picture. Either way, still super yummy. 

Chicken Udon Soup Recipe

10 Minutes Chicken Udon Soup

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Serves: 2

A quick and easy one-pot meal to warm your soul.


  • 4 cups dashi broth
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • ½ tablespoon sugar
  • 2 tablespoon sake (optional)
  • 1 leek, cut in halves lengthwise then cut into 2 inches long pieces.
  • 200g boneless skinless chicken thigh, cut into bite size
  • 2 serving portions of udon noodles
  • 1 spring onion, sliced



In a pot, combine the dashi broth, soy sauce, mirin, sugar and sake. Bring it to a boil and let it boil for 2-3 minutes.


Add in the sliced leeks and chicken thigh. Bring it up to a boil again and cook for 5 minutes or until the chicken is fully cooked and the leeks are tender.


Cook your udon noodles according to the package instructions. Once cooked, divide them into your serving bowls.


Pour the chicken soup into the serving bowls, spring with spring onions and serve immediately.

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