Chicken Broth Udon - Quick, Simple & Satisfying

5 from 5 votes

Servings: people

Take 2-3 chicken thighs (boneless, skin-on) and give them a quick rinse. Then, place the chicken into a SMALL pot.
Now, pour in just enough water to submerge the chicken thigh pieces (should be roughly ~1.5 cups). Place the pot on a high heat and bring it up to boil.
Once it's boiling, skim the foam off the surface (only need to do this once).
Then place-on a lid. Reduce the temperature to a LOW heat and let the pot gently simmer away for 10 minutes.

While you wait, cut 2 stalks of spring onion (use both the white and green portions) into thin circles.
Remove the udon noodles from their packaging and place into a bowl with water (this will help thaw them or remove packaging oil).
After 10 minutes of boiling, turn heat off. Remove the chicken pieces and set them aside onto a cutting tray to briefly cool-down.
Now carefully measure 1 Cup of Chicken Broth from the broth and set it aside.
Cut 2 chicken thighs into small bite-sized pieces. Note: If you boiled 3 pieces, you can save the remaining piece in a Tupperware (place it in the refrigerator, stays good for 1 week).

Take out another pot. Place in the Homemade Chicken Broth (1 cup), Water (1 cup), Tsuyu Sauce (4 Tablespoons). Then add in the chopped spring onion pieces as well as the chopped chicken pieces.
Bring the pot back up to a boil.
While you wait for it to reboil, let's cook the udon: Bring a pot of water up to boil, then add-in the udon noodles. Set a timer for 2 minutes!
After 2 minutes, drain the noodles - cool down in cold water - and then let it sit in a strainer to drip-off excess water.
Place the cooked udon noodles onto a plate. Then scoop the chicken soup into a bowl.
Bon Appetit: Dip the udon noodles into the broth and slurp it up - enjoy!
Note: You can also cook the udon noodles directly into the soup if you'd like.