November 11, 2015

Chicken-Udon Noodle Soup

It looks like fall is actually settling in here in New England. I can't stand fickle weather (maybe I shouldn't be living in NE then?) - I just don't like when it's cool for a few days then it swings back up thirty degrees! Besides, I definitely look my best in fall/winter clothes ;)

I'm writing this post on a chilly, drizzly day, which is just perfect for this warming chicken-udon noodle soup. Can I just say, I LOVE noodles but I'm very particular about them. There's a certain threshold for thickness and the udon is right at the edge. The kind I used were chewy and absolutely divine but any thicker and I think they'd be unmanageable in the soup.
Chicken Udon-Noodle Soup
Recipe modified from Cooking Light
Serves: 4 | Serving Size: 1 1/2 cups soup, 2-oz. noodles | PointsPlus: 8
  • 1 3-oz. package shiitake mushrooms
  • 4 cups fat-free, lower-sodium chicken broth
  • 3 garlic cloves, crushed
  • 1 scallion, cut into 2-inch pieces
  • 6-oz. fresh udon noodles
  • 1 tbsp canola oil
  • 2 tsp minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 2 cups shredded chicken breast
  • 1 tbsp lower-sodium soy sauce
  • 1 tbsp agave (or honey)
  • 1/4 tsp kosher salt and freshly cracked black pepper
  • 1/4 cup sliced green onions
  1. Remove stems from the shiitake mushrooms and set them aside. Thinly slice the mushroom caps and set aside. Combine stems, chicken stock, crushed garlic cloves, and scallion pieces in a large saucepan (I used our amazing Cuisinart enameled dutch oven). Bring to a boil, cover, reduce the heat and simmer for 20 minutes. Remove from heat and let stand 10 minutes. Strain stock through a fine sieve over a bowl and discard the solids.
  2. Cook udon noodles according package directions, drain and rinse with cold water. Set aside.
  3. Heat the large saucepan over medium-high heat and add canola oil, swirling to coat. Add set aside sliced mushroom caps and saute for a few minutes. Add minced garlic and ginger, saute for a minute or two. Add white wine and cook for 4 minutes, scraping the pan to loosen the bits stuck to the bottom. 
  4. Add stock to the pan, bring to a boil, and reduce heat to medium-low. Add shredded chicken, soy sauce, honey, and salt and pepper, simmering for 2 minutes or until chicken is thoroughly heated through. 
  5. Divide noodles evenly among 4 bowls and add 1 1/2 cups soup to each bowl, sprinkling with green onions for garnish and extra deliciousness. 
Anyone else looking forward to fall? I just love soup weather! AND SWEATER WEATHER!
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