Noodles In Broth

This hearty noodle soup is the ultimate comfort food for chilly evenings. Thick, chewy udon noodles float in a light yet flavorful chicken broth, accompanied by tender cubes of cooked chicken and a medley of fresh vegetables. The combination of crisp celery, earthy bok choy, and sweet carrots creates a balanced texture and depth of flavor that feels both rustic and refined. It is a quick weeknight meal that comes together in under 30 minutes, requiring minimal effort for maximum satisfaction. Perfect for meal prepping or serving to a family, this dish warms the soul with every spoonful. Customize the protein or add your favorite greens to make it your own. Simple, wholesome, and deeply satisfying.

Cooking Method: Stewing

Cuisine: Japanese

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1434.0

Description

This hearty noodle soup is the ultimate comfort food for chilly evenings. Thick, chewy udon noodles float in a light yet flavorful chicken broth, accompanied by tender cubes of cooked chicken and a medley of fresh vegetables. The combination of crisp celery, earthy bok choy, and sweet carrots creates a balanced texture and depth of flavor that feels both rustic and refined. It is a quick weeknight meal that comes together in under 30 minutes, requiring minimal effort for maximum satisfaction. Perfect for meal prepping or serving to a family, this dish warms the soul with every spoonful. Customize the protein or add your favorite greens to make it your own. Simple, wholesome, and deeply satisfying.

Ingredients

1 pound Udon (thick noodles)
2 quart Chicken broth
2 cup Cubed cooked Chicken
1 medium Carrot, grated
2 stalks Green onions, sliced diagonally
1/4 cup Celery, diagonally sliced
1/2 cup Bok choy, thinly sliced
Salt and pepper, to taste

Directions

1
Cook udon noodles according to package directions.
2
Drain noodles and rinse under cold water to stop the cooking process.
3
In a large pot, heat the chicken broth over medium-high heat until simmering.
4
Add the cubed chicken, grated carrot, green onions, celery, and sliced bok choy to the broth.
5
Season with salt and pepper to taste.
6
Simmer the soup for 5 to 10 minutes, just until the vegetables are tender-crisp.
7
Divide the cooked noodles among 6 serving bowls.
8
Ladle the hot broth and vegetables over the noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1434.0kcal

% Daily Value *
Total Fat 72.0g111%
Saturated Fat 19.8g99%
Cholesterol 534.0mg178%
Sodium 492.0mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 162.0g324%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Protein Variations: You can substitute the chicken with turkey, pork, ham, or tofu for a vegetarian option.

Vegetable Tips: Feel free to add other sturdy vegetables like mushrooms or spinach. Add leafy greens at the very end of cooking to prevent wilting.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Serving Suggestion: Garnish with a drizzle of sesame oil, additional sliced green onions, or a dash of soy sauce for extra flavor.

Keywords: broth, chicken, comfort food, dinner, easy, green onions, hearty, japanese, noodles, quick, simmer, soup, udon, vegetables, warm, winter

Read it online: https://www.chefs-mate.com/recipe/noodles-in-broth/