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18 INGREDIENTS14 STEPS40MIN

Chicken Udon Soup with Bok Choy

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
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This chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy-ginger broth.
40MIN
Total Time

Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Soup Base

5 cups
Chicken Broth
6 slices
Peeled  Fresh Ginger
1/4-inch
3 cloves
Garlic , crushed
1
Scallion
cut into 2-inch pieces

Chicken Udon Soup

3.5 oz
Shiitake Mushrooms
1 Tbsp
Canola Oil
1/2 cup
Sliced  Carrots
1/2 Tbsp
Peeled Minced  Fresh Ginger
1 clove
Garlic , minced
1 Tbsp
1/4 cup
Sake
or Dry White Wine or Rice Wine
(optional)
4 cups
Cooked Shredded  Chicken Breasts
about 1 pound
1/8 tsp
plus more as needed
to taste
15 oz
Udon Noodles
2
scrambled or hard boiled and cut into 8 slices
(optional)
1/4 cup
Scallions
diagonally cut
3 3/4 cups
Baby Bok Choy
cut into 4 sections

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Nutrition Per Serving

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CALORIES
1031
FAT
43.1 g
PROTEIN
52.0 g
CARBS
104.7 g

Cooking Instructions

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Nutrition Per Serving
Calories
1031
% Daily Value*
Fat
43.1 g
55%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
189.4 mg
63%
Carbohydrates
104.7 g
38%
Fiber
7.7 g
28%
Sugars
6.3 g
--
Protein
52.0 g
104%
Sodium
3197.0 mg
139%
Vitamin D
1.0 µg
5%
Calcium
198.2 mg
15%
Iron
7.9 mg
44%
Potassium
996.8 mg
21%
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