Savor the Flavors of Teriyaki Chicken Noodle Soup – Recipe Inside!

On

29/10/2024

Reading time:

5 min

Summary:

Warm up with this flavorful Teriyaki Chicken Noodle Soup! With tender chicken, fresh veggies, and a savory teriyaki twist, this soup is perfect for chilly days. Ready in no time, it’s an easy, comforting meal for the whole family. Grab the recipe and get cooking!

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Lovely Recipes

Teriyaki Chicken Noodle Soup

Looking for a new twist on classic chicken noodle soup? This Teriyaki Chicken Noodle Soup blends tender chicken, fresh veggies, and savory teriyaki flavors in a warm, comforting broth. It’s a quick, hearty dish that’s perfect for cozy nights or when you need a little extra warmth. Give it a try and enjoy a deliciously easy way to satisfy your cravings!

Ingredient

  • 1 cup lower-sodium soy sauce

  • 1/4 cup light brown sugar

  • 1/4 cup mirin

  • 1 tablespoon grated fresh ginger (from one 5-inch piece)

  • 2 teaspoons grated garlic (from 4 medium cloves)

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 (7.1-ounce) packages instant udon noodles

  • 4 medium scallions

  • 3 tablespoons grapeseed oil, divided

  • 6 cups low-sodium chicken broth

  • 3 bunches baby bok choy, separated into individual leaves

  • 1 cup sliced baby bella or crimini mushrooms

Directions

  1. Marinate the chicken:

    Stir together the soy sauce, sugar, mirin, ginger, and garlic in a large bowl. Add the chicken and toss to coat. Cover tightly with plastic wrap and place in the refrigerator for at least 20 minutes or up to 1 hour (beyond that, the high concentration of soy sauce can affect the texture of the chicken).

  2. While the chicken marinates, cook the noodles:

    Prepare the noodles according to package directions.

  3. Chop the scallions:

    Chop the scallions, separating the white and pale green parts from the dark green parts; set aside.

  4. Brown the marinated chicken:

    Remove the chicken from the refrigerator. Set a colander or large strainer over a bowl and drain, allowing the excess to drip off. Reserve 1/4 cup marinade; discard remaining marinade.

    Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until golden brown on both sides and a thermometer inserted into the chicken registers 165°F, 4 to 5 minutes per side. Transfer to a medium bowl.

  1. Build the broth:

    Heat the remaining 1 tablespoon oil in a large Dutch oven over medium-high. Add the chopped white and pale green scallions; cook, stirring occasionally, until fragrant and translucent, about 1 minute. Add 1/4 cup reserved marinade to the Dutch oven. Cook, stirring occasionally, until the sauce is thickened, about 2 minutes. Gradually add the broth, stirring constantly, until combined. Bring to a boil over high.

  2. Shred the chicken:

    While the broth is coming to a boil, shred the chicken into bite-size pieces using two forks. Add the shredded chicken and its accumulated juices to the Dutch oven and bring back to a simmer over medium.

  3. Cook the bok choy and mushrooms:

    Add the bok choy and mushrooms to the Dutch oven and cover. Reduce the heat to a simmer over medium; cook, covered, until the bok choy stalks and mushrooms are tender, 3 to 5 minutes

  4. Add the noodles and serve:

    Add the cooked noodles to the Dutch oven and stir to combine. Divide the soup among 4 bowls, sprinkle with the dark green scallions, and serve.