This chicken udon soup with squash and cabbage is the perfect cold night remedy, with comforting homemade chicken broth and loaded with plenty of chili oil to warm you right up.
I absolutely love chicken udon soup. Udon noodles are so fat and delicious and easy to prepare and they work perfectly in this chicken udon soup with acorn squash and Napa cabbage! Doused with a healthy spoonful of chili oil at the end, this udon soup with squash and cabbage is perfect for chilly nights.
Isn’t the color on this chicken udon soup simply beautiful? We love the heat you get from the chili oil on top. A little goes a long way, but I couldn’t help but drizzle on a healthy spoonful of the oil on top. It just tastes so good!
How to Make this Chicken Udon Soup with Squash and Cabbage:
Making homemade stock may seem intimidating for a weeknight, but this recipe makes it a breeze. You’ll let chicken thighs boil for about 30 minutes with some delicious flavorful ingredients, including sesame oil, soy sauce, and mirin. If you have some excess aromatics, like onion, garlic, ginger, or lemongrass, feel free to throw them in the pot with the chicken!
While the chicken stock simmers away, use that time to prepare the rest of your ingredients.
After that, it’s just a matter of boiling up your noodles, shredding the chicken, and throwing the ingredients into the broth. The acorn squash and cabbage will cook QUICKLY
Looking for more noodle recipes? Check my archives!
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Chicken Udon Soup with Squash and Cabbage
- Soup pot
- Medium pot
- 6 bone-in skin-on chicken thighs
- 8 cups water
- Salt and pepper to taste
- 12 ounces fresh or dry udon noodles or soba
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 small acorn squash
- ½ small head of Napa cabbage
- 4 scallions
- Sesame seeds
- Sliced jalapeño
- Chili oil optional
Prepare the Chicken:
- Cover the chicken thighs with the 8 cups water, soy sauce, sesame oil, and mirin in a soup pot and bring to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Skim any scum and foam from the broth as the chicken cooks. Transfer the chicken to a bowl and discard the skin. Pick the chicken from the bones and set aside. Discard the bones. Keep the broth on the stove over medium heat.
- As the chicken is cooking, prepare the vegetables. Trim the acorn squash and cut in half lengthwise. Scoop out and discard the seeds. Thinly slice both halves of the acorn squash cross-wise. Set aside. Trim cabbage and cut wide strips. Trim and mince the scallions, keeping the white and light green parts separate from the dark green parts.
Prepare the Noodles:
- Prepare the noodles according to package instructions in a medium pot. Drain and rinse and set aside.
Finish the Broth:
- Add the white and light green parts of the scallion to the broth. Next, add the cooked chicken, sliced squash, and the cabbage and turn the heat to medium. Cook until the squash is fork tender, about 10-12 minutes. Turn off the heat.
To Serve the Chicken Udon Soup:
- Divide the cooked noodles between bowls and ladle the broth on top. Arrange the chicken, squash, and cabbage on top of the noodles. Sprinkle each dish with sesame seeds, the dark green parts of the scallions. Add a drizzle of chili oil and sliced jalapeño, if desired. Enjoy!