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One chilly night I was craving something different and cozy—so I whipped up this teriyaki chicken noodle soup. Rich teriyaki sauce and chunky udon noodles came together for total comfort. The tender chicken, crunchy veggies, and super flavorful broth hit just right. Now any rainy day, this is our comfort go-to.
Irresistible Bowl of Comfort
This bowl stands out because it lets bold teriyaki sauce soak right into juicy chicken, then invites fresh veggies and hearty udon noodles to the party. My teen, who normally avoids anything green, always comes back for seconds with this one.
Stuff You'll Grab
- Main event: Chicken thighs—they stay juicy and soft while simmering.
- Marinade magic: Soy sauce, rice vinegar, brown sugar, ginger, plus garlic.
- Giant noodles: Udon’s chunky noodles—perfect for soaking up broth.
- Veggie line-up: Earthy mushrooms, crunchy bok choy, soft carrots.
- Liquid base: Homemade or store chicken stock, a splash of sesame oil, green onion on top.
- Top it off: Squeeze of lime, sprinkle of sesame seeds, and a little chili if you like some heat.
Time To Cook
- Finish it up:
- Put the cooked udon noodles in bowls, ladle hot soup over, then top with your favorite garnishes.
- Make it soupy:
- Pour the saved marinade into the simmering broth and start adding veggies—give them just enough time so nothing overcooks.
- Brown the chicken:
- Sear your marinated thighs for a golden crust, let them rest, then slice. Hold onto any extra marinade for the broth.
- Marinate first:
- Mix the teriyaki ingredients then coat the chicken. Let it soak while you chop up your other fixings.
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Tried & True Kitchen Tips
Learned this through trial and error: Toss in bok choy stalks first since they need extra time, then add leaves near the end. Play with whatever veggies are hanging out in your fridge. Bone-in thighs punch up the flavor but pull those bones before eating. Noodles do better cooked by themselves so they don’t turn to mush.
Top Sides & Sips
Extra lime and chili sauce on the table mean everybody can tweak the heat and tang. Some nights I fry up spring rolls for crunch. If you’re thirsty, a cold lager or a cup of green tea are both awesome here.
Leftover Love
If you can hold off, the flavors get even better the next day! Keep the broth and noodles in separate containers so your leftovers won’t get soggy. Warm the broth low and gentle on the stove. Freshen up with new noodles when you’re ready to eat.
Switch Things Up
I have fun swapping in things like baby corn or crunchy water chestnuts when I want a change. Use ramen or rice noodles if they’re handy. Feeling spicy? Stir in chili oil or a squeeze of sriracha right into your soup.
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Soul Warming Classic
Whenever we need a pick-me-up, this teriyaki chicken noodle soup is what I make. It’s my fix when someone’s sick or we want something filling but not heavy. The smell alone draws everyone to the kitchen. That’s the stuff that makes cooking so great.
Frequently Asked Questions
- → How much time do I need to whip this up?
It takes about an hour from start to finish. That's usually ten minutes to get everything ready, thirty to let it simmer, then another twenty minutes for marinating the chicken.
- → Is it fine to make this noodle bowl ahead?
Go for it! Make the soup early and store it in a sealed container in the fridge for up to four days. You could even tuck it in the freezer for up to three months.
- → What kind of noodles do I toss in?
This one's all about instant udon noodles. They're thick, chewy Japanese noodles that soak up the broth and work perfectly here.
- → Can I use chicken breast instead of thighs?
Thighs work best because they're juicy and tasty, but chicken breast is fine if that's what you've got. Just don't leave it in too long, since it can dry out faster.
- → Does this bowl have any heat?
Nope, it's not spicy right out of the pot. It's more sweet and savory. Add in some red chilli flakes or a squirt of sriracha if you love a little kick.