Chicken-Udon Soup

The soup was surprisingly bland. I added about a teaspoon of Thai chili sauce to each soup bowl to jazz it up. That did the trick!

We made this soup last night and loved it! I cubed the chicken rather than shredded it.  I've never made any soup with star anise and WOW! Delightful! And strangely, I was stuffed before I could get another bowl - it was much more filling than expected.

This soup has some great flavors. Even with using button mushroom stems, my broth captured the mushroom flavor. I also added a bunch of sliced baby bok choy and some thick grated carrot. Our bowls were topped with soba noodles (didn't have udon on hand) and sauteed shredded zucchini. My only issue was the amount of honey as listed. Was much too sweet. I would recommend using half of the amount and tasting.

this was great! my grocer was out of mushrooms, so i had 2 grilled leg quarters left over and took meat off bones, then threw bones in with white onion, spices and chicken stock. used canned mushrooms later. added carrot slices and cabbage. used the tube spices: lemon grass, ginger, and basil. used chinese 5 spice but no honey. threw in cilantro at the end, along with sesame oil. i also love the udon beef noodle bowl recipe from CL.

Holy cow this soup was delicious! I made this soup because my boyfriend is getting a bit of a cold. I wanted a brothy chicken soup, but not just plain old chicken noodle. I only changed the recipe by using somen noodles (thin wheat noodles) instead of udon because that's what I had, I added a handful of shredded lacinato kale, and I added a handful of carrot tops to the broth. Everything else was followed to the letter. Fantastic soup, really. This could be easily converted to a vegetarian soup by eliminating chicken, and using a veggie or mushroom broth instead of chicken broth. I added this to our permanent repertoire.

Outstanding! I did not change a thing. Great soup - definitely will make again!

This soup reminds me of the Pho we eat when we go to our favorite Pho restaurant. I, like the others, like a very brothy soup and doubled the ingredients for the broth and used fresh udon noodles. Because I had Sake on-hand, I used it. For accompaniments we use: fresh Thai basil, cilantro, and culantro (Thai herb); sliced Thai chilis; sriracha sauce, fresh lime sections, and of course the sliced green onions. These make all the difference in the world! This has now become one of our favorite chicken soups. We even use our chop sticks and Chinese soup spoons to get every delicious drop!

I used my own home made broth, to which I added the carcass of a grilled game hen and used the meat from it to make the soup. Like others, I didn't have star anise, so used a pinch of 5 spice powder and more vegetables. I used fresh udon noodles (from a package; toss the flavor pack) and added a little sake to the broth just before serving. Nice soup, nice change, but nothing I would serve to anyone other than hubby and self.

This soup was a huge hit. It is much more filing than it would seem. I substituted 1/2 tsp anise seed for star anise. Also, as was mentioned by another reviewer, I would make about 1.5 times as much broth in order to get the noodles covered.

This was fantastic....I did not have the star anise...did not miss it either. Great combination. I also used portabellas as that is what I had. I added sriracha sauce to the finished product..YUM!!

Best chicken noodle soup...ever! I simmer the broth on the lowest possible setting, and didn't seem to have the evaporation problem that other reviewers had. I will absolutely make this again! I think it would be great with tofu instead of chicken as well! I'm wondering if this would freeze well?

We loved this soup. I would absolutely double the broth the next time we make it - we also added sliced carrot and half of a diced yellow onion to pack in a few more veggies. Enjoy!

The broth for this soup was great! Really flavorful. The only change I made was making more broth because I like a brothy soup.

This is a great soup recipe, definitely has a very authentic taste. My only critique would be to add more broth, we needed to add some at the end. We also roasted a whole chicken and then cut up the breasts and added to the soup. Some sriracha at the end made the flavor really pop.

Really tasty dish, great flavor. Will definitely make again but next time I will double the recipe, with the exception of the noodles. There's really only 4 1/4 cups of liquid, with some cooking off when you bring to a boil and then simmer for 20 minutes. It was still really good, but if you want something less like a noodle dish and more like a soup (like the picture) you need more liquid.