The classic chicken noodle soup gets a delicious makeover with the sweet and savory flavors of teriyaki. This easy-to-make recipe is perfect for a cozy night in or a quick weeknight meal. The broth is packed with umami goodness, while the tender chicken and noodles provide a satisfying bite. And don’t forget the fresh vegetables that add pops of color and nutrients.

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Teriyaki chicken noodle soup is a beautiful fusion of Asian and Western influences. The teriyaki marinade infuses the chicken with a sweet and savory flavor, while the ginger and garlic add a depth of aroma. The chicken broth is simmered with soy sauce and mirin, creating a rich and umami base. The addition of vegetables like carrots, mushrooms, and bok choy brings a refreshing crunch and additional vitamins. Finally, the spring onions and sesame seeds provide a fragrant and visually appealing garnish.

Recipe:

Ingredients:

• For the marinade:

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced

• For the soup:

  • 1 tablespoon sesame oil
  • 2 scallions, chopped (white and green parts separated)
  • 1 inch ginger, peeled and julienned
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup teriyaki sauce
  • 1 cup chopped carrots
  • 1 cup sliced mushrooms (optional)
  • 1 cup baby spinach
  • 8 ounces egg noodles
  • Salt and pepper to taste

• For garnish:

  • Chopped scallions
  • Sesame seeds

Instructions:

1. Marinate the chicken: In a bowl, whisk together the soy sauce, brown sugar, mirin, ginger, and garlic. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to overnight.

2. Sauté the aromatics: Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the scallion whites, ginger, and garlic, and cook until fragrant, about 30 seconds.

3. Simmer the broth: Add the chicken broth, teriyaki sauce, and marinated chicken to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through.

4. Add vegetables and noodles: Stir in the carrots, mushrooms (if using), and spinach. Cook for a few minutes, until the vegetables are tender and the spinach is wilted. Add the egg noodles and cook according to package instructions.

5. Season and garnish: Season the soup with salt and pepper to taste. Garnish with chopped scallions and sesame seeds.

 

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Tips:

• You can use store-bought teriyaki sauce for convenience. However, making your own from scratch allows you to control the ingredients and adjust the sweetness to your preference.
• If you don’t have mirin, you can substitute it with equal parts sake and sugar.
• Feel free to add other vegetables of your choice, such as broccoli, snow peas, or bell peppers.
• For a gluten-free option, use gluten-free noodles.
• Leftovers can be stored in the refrigerator for up to 3 days.

Soothe your soul and warm your belly with this flavorful and comforting teriyaki chicken noodle soup. It’s a delicious twist on a classic that’s sure to please the whole family!

Teriyaki Chicken Noodle Soup Recipe FAQ’s

Here are some frequently asked questions about the Teriyaki Chicken Noodle Soup recipe:

Ingredients:

• Can I use boneless, skinless chicken thighs instead of breasts? Absolutely! Chicken thighs are naturally more flavorful and tender due to their higher fat content. Simply adjust the cooking time slightly, as thighs might take a few minutes longer to cook through.
• Do I have to use mirin? Mirin is a sweet rice wine that adds depth of flavor to the broth. If you don’t have it, you can substitute it with equal parts sake and sugar, or simply omit it and adjust the sweetness with additional brown sugar.
• What kind of mushrooms can I use? Any type of mushroom works well in this soup. Popular choices include baby bella, cremini, shiitake, or even a mix of varieties.
• Can I make this soup vegetarian? Yes! Simply omit the chicken and use vegetable broth instead. To add protein, you can add tofu cubes, chickpeas, or lentils.

Cooking:

• How long should I marinate the chicken? Marinating for at least 30 minutes is recommended, but overnight will result in even more flavorful chicken.
• Do I have to brown the chicken before adding it to the broth? Browning the chicken is not necessary, but it adds another layer of flavor. You can simply add it directly to the simmering broth if preferred.
• What kind of noodles should I use? Egg noodles are classic, but you can use any type of noodles you like, such as ramen, udon, or even rice noodles. Just adjust the cooking time according to the package instructions.
• Can I make this soup in advance? Yes! The soup can be stored in the refrigerator for up to 3 days. The noodles will soften slightly upon reheating, so you may want to add them fresh when serving leftovers.

Variations:

• Can I make this soup spicy? Add a pinch of red pepper flakes or a drizzle of sriracha to the broth for a spicy kick.
• What other vegetables can I add? Broccoli, snow peas, bell peppers, bok choy, or green beans are all great options.
• Can I make this soup gluten-free? Use gluten-free noodles and tamari instead of soy sauce for a gluten-free version.

Additional Tips:

• Serve the soup with a side of steamed rice or crusty bread for a complete meal.
• Garnish with fresh herbs like cilantro or Thai basil for an extra pop of flavor.
• Get creative and experiment with different toppings, such as a drizzle of sesame oil, a fried egg, or a dollop of sriracha mayo.

I hope this FAQ helps you feel confident and prepared to make a delicious pot of Teriyaki Chicken Noodle Soup!