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Savory Chicken Noodles

Featured in Delicious Main Dish Recipes for Every Occasion.

Try this comforting and savory Teriyaki Chicken Noodle Bowl. It's packed with tender chicken marinated to perfection, chewy udon noodles, and crisp vegetables, all swimming in a flavorful broth. Ready in just about an hour, it's a winner for any meal.

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Updated on Sun, 11 May 2025 15:25:53 GMT
A bowl of noodle soup with chicken, greens, and green onions in a rich broth. Pin it
A bowl of noodle soup with chicken, greens, and green onions in a rich broth. | chefmelt.com

I whipped up this Teriyaki Chicken Noodle Soup one cold night when I wanted something hot but not your typical chicken soup. Mixing that homey soup feeling with bold teriyaki taste turned out amazing in my kitchen. Those thick udon noodles drink up the tasty broth while the soft chicken and snappy veggies make each bite just right. It's now our go-to comfort dish, especially when it's pouring outside.

Warming Bowl of Delight

The magic of this soup comes from blending two fantastic worlds together. The deep teriyaki sauce makes the chicken incredibly tasty while the fat udon noodles and bright veggies turn it into a full meal in one bowl. My picky teen, who usually avoids veggies, always wants more when I cook this.

What You'll Need

  • The protein: Tender chicken thighs—they won't dry out in the soup.
  • Your marinade: Quality soy sauce, rice vinegar, brown sugar, fresh ginger, and garlic.
  • The noodles: Fat udon noodles—they stay firm in hot liquid.
  • Fresh vegetables: Crunchy bok choy, soft carrots, woody mushrooms.
  • The broth base: Flavorful chicken stock, sesame oil, green onions to top it off.
  • Extra touches: Sesame seeds, lime pieces, maybe some red pepper for kick.

Let's Make Soup

Start with chicken:
Combine your tasty marinade and cover the chicken bits completely. Let them soak in all those flavors while you get everything else ready.
Build the base:
Cook that soaked chicken until it's golden, then set it aside before cutting. Keep that marinade—it'll make our broth amazing.
Create the soup:
Gently cook your broth with the leftover marinade, putting in veggies bit by bit so they're all cooked perfectly.
Bring it together:
Boil those udon noodles on their own, then put them in your bowls. Pour hot soup over them and add all your fresh toppings.
A bowl of noodles is topped with pieces of chicken, green onions, and leafy greens in a savory broth. Pin it
A bowl of noodles is topped with pieces of chicken, green onions, and leafy greens in a savory broth. | chefmelt.com

My Kitchen Secrets

I've made this soup so many times and learned a few tricks. You need to cook bok choy stems first—they take longer to soften than the leaves. Don't worry about swapping veggies based on what you've got. Bone-in chicken thighs really boost the flavor; just take the bones out when you're done. Always cook your noodles by themselves so they don't get soggy.

Perfect Pairings

We always put out more lime pieces and hot sauce on the side—so everyone can make it just how they like. Sometimes I'll fry up some spring rolls to go with it. A frosty Asian beer or steaming green tea pairs great with these tastes.

Save Some For Later

This soup gets even tastier the next day after the flavors mingle more. Just keep the noodles away from the broth so they don't turn mushy. When you want to eat it again, warm the broth slowly on the stove and throw in fresh noodles right before you eat.

Mix It Up

The original version tastes great, but I love trying different twists too. I'll throw in baby corn or water chestnuts sometimes for some crunch. You can use rice noodles or even ramen if that's all you've got. Want more heat? Just add some chili oil or sriracha to your broth.

A bowl of chicken noodle soup with greens, mushrooms, and green onions is garnished and served with a wooden chopstick. Pin it
A bowl of chicken noodle soup with greens, mushrooms, and green onions is garnished and served with a wooden chopstick. | chefmelt.com

Soup For The Soul

This teriyaki chicken noodle soup has become our family's comfort food. I make it when someone's feeling sick, when we need something warm but not too filling, or when we want to share something special together. The way it makes the house smell so good with those Asian scents and how everyone wanders into the kitchen asking what smells so amazing—that's why I love cooking.

Frequently Asked Questions

→ How much time does it take to prepare the Teriyaki Chicken Noodle Bowl?

It'll take you around 60 minutes in total. This includes about 10 minutes to get everything prepped, 30 minutes to cook, and 20 minutes for marinating the chicken.

→ Can I get this dish ready in advance?

Absolutely! Store it in the fridge in a sealed container for up to 4 days. Or freeze it for a longer save—up to 3 months works fine.

→ What kind of noodles work best?

Udon noodles! They're a thick Japanese noodle that’s great for soups and drinks up the broth beautifully.

→ Can I swap chicken thighs for another cut?

Sure can! Chicken breasts work too, but be cautious—breast meat cooks faster and could dry out compared to juicier thighs.

→ Does this dish have any heat?

Nope, it’s not spicy at all. It’s more about a nice balance of sweet and savory from the teriyaki mix. Want some kick? Toss in some chili flakes or a splash of sriracha.

Chicken Noodle Bowl

This hearty bowl pairs marinated chicken, udon noodles, and veggies, all blended in a flavorful teriyaki broth. Great for a cozy lunch or dinner.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Fusion-Asian

Yield: 6 Servings (8 cups)

Dietary: Dairy-Free

Ingredients

01 1/4 cup mirin (a sweet cooking wine made from rice).
02 1 cup low-sodium soy sauce.
03 1/4 cup dark sugar, tightly packed.
04 1 tablespoon grated fresh ginger.
05 2 teaspoons finely chopped garlic.
06 14 ounces quick-cook udon noodles.
07 1 1/2 pounds chicken thighs, boneless and skinless.
08 4 chopped green onions, split into white and green parts.
09 3 small bundles of baby bok choy, leaves separated.
10 1 cup baby bella mushrooms, thinly sliced.
11 3 tablespoons grapeseed oil (good for high-heat cooking).
12 6 cups chicken broth, low in sodium.

Instructions

Step 01

Whisk together soy sauce, sugar, mirin, garlic, and ginger in a mixing bowl. Toss the chicken in, making sure it's fully coated, and chill it in the fridge for at least 20 minutes, up to an hour.

Step 02

Cook the udon noodles following the instructions on their package. Once done, drain them well and set them aside.

Step 03

Cut the green onions and separate the greens from the whites. Rinse the bok choy leaves and slice the mushrooms thinly.

Step 04

Pat the marinated chicken dry but save a small amount of marinade (about 1/4 cup). Using 2 tablespoons of oil, brown the chicken on medium-high heat for 4 to 5 minutes per side. Take it out and shred into strips.

Step 05

Sauté the white part of the green onions in the remaining oil. Add the reserved marinade and let it thicken a bit. Slowly pour in chicken broth and bring everything to a rolling boil.

Step 06

Toss the chicken shreds, mushrooms, and bok choy leaves into the bubbling broth. Cover the pot and let it simmer for around 3 to 5 minutes so the veggies soften up.

Step 07

Mix the noodles into the soup. Ladle it into bowls, sprinkle the chopped green onion tops, and enjoy it piping hot.

Notes

  1. Warm up with this flavorful blend of sweet and savory chicken noodle soup. It's comforting, satisfying, and packs an Asian-inspired punch—great for chilly evenings.
  2. Keep any extras in the fridge for 3 to 4 days or freeze them for a few months. Reheat gently to maintain the texture and flavor.

Tools You'll Need

  • Mixing bowl, big enough for marinating.
  • Heavy pot or Dutch oven.
  • Nonstick frying pan.
  • Strainer or colander for noodles.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy.
  • Udon noodles are made with wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 382
  • Total Fat: 17 g
  • Total Carbohydrate: 22 g
  • Protein: 37 g