Savor the Flavors of Teriyaki Chicken Noodle Soup – Recipe Inside!
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!
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
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).
While the chicken marinates, cook the noodles:
Prepare the noodles according to package directions.
Chop the scallions:
Chop the scallions, separating the white and pale green parts from the dark green parts; set aside.
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.
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.
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.
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
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.