With winter now completely upon us here in Sydney, and the delivery of all my crap precious, precious items from London I am in the full swing of soup creations in the kitchen.

This has also become a talking point in the office; Monday morning conversations over soup recipes and tips as we queue for the microwave.

First up I give you my homemade chicken udon soup. A firm favourite of mine. I love it because with a clear broth, the recipe can change every time (simply throwing in what you have in the fridge) and it still turns out amazing. It’s especially made easy when you have leftover cooked chicken and you can simply tear it apart and drop it in. As I mentioned on Instagram though, this was a soup for one as Phil refuses to eat clear broth soups due to the fact he feels he’s having a “bowl of water” for dinner. However, after cooking his own dinner and not being to thrilled about it, he tried my udon and decided perhaps the hot water wasn’t too shabby. This one is great for stopping colds in their tracks too! Extra chilli keeps all the germs away.

Let’s get started:

For one portion, you will need:

  • chicken stock, 3 cups
  • cooked chicken (breast, thigh, anything works), 100g
  • spring onion, chopped
  • coriander, chopped
  • broccoli, chopped, 100g
  • one packet of noodles of your choice – I used hokkien noodles this time as I had them in the cupboard and it’s similar to an udon
  • chilli of your choice – I love a few squirts of sriracha
  • fresh lime to taste


  1. Heat your stock in a large saucepan adding in the white parts of your spring onion, the broccoli and the stems of your coriander. Let it simmer for 10 minutes.
  2. Tear/shred your cooked chicken and add this to the simmering stock.
  3. Add your noodle of choice (unless they take longer to cook, if so, add them sooner). Allow them to simmer and cook through for 3-5 minutes.
  4. Add your chilli to taste and a squirt of lime just before serving in a large bowl with a sprinkle of the rest of the coriander and spring onion. Plus an extra dollop of chilli sauce for good measure.

2 thoughts on “The soup series: Chicken udon”

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