The easiest 20-minute CHICKEN UDON SOUP 🍲 for those cold days. This is my go-to dump-and-forget comfort meal using the Instant Pot. Save this recipe for when you need a quick, comforting meal!
4-6 bone-in chicken thighs or whole chicken
1/2 head Napa cabbage, chopped
1 yellow onion, sliced
1 Fuji apple, peeled and sliced
1 knob ginger , peeled and sliced
2-3 carrots, peeled
Goji berries or 3 red dates (optional)
Green onion, sliced (for garnish)
Udon or rice noodles (for gluten free noodles, @lotusfoods is my favorite!)
Salt to taste
3-4 cups water (to cover the bottom of instant pot) - the chicken and cabbage will release more liquid when cooking
Layer pot with sliced onions, apples cabbage at the bottom. Placed chicken on top of vegetables, then ginger and optional items. Season with salt add water to cover the bottom of the pot to prevent from burning. Cook on high-pressure for 20 . If you choose to cook on the stove top, simmer gently over low heat for 60 minutes. Cook noodles as instructed on the packaging. Garnish with green onions and chili flakes or sauce.
#instapot #soup #noodlesoup #udon #chickensoup @Instant Pot US
Hey soup lovers! I'm so excited you're diving deeper into this incredibly easy chicken udon soup recipe. While the Instant Pot makes this a dream with its 'dump and forget method,' I wanted to share a few extra tips and tricks I've picked up to make your homemade soup absolutely perfect, every single time. First off, let's talk about those delicious ingredients. My recipe calls for bone-in chicken thighs because they add so much flavor, but if you're in a hurry, boneless, skinless thighs or even chicken breast can work – just adjust your cooking time slightly to prevent overcooking. For the veggies, Napa cabbage is fantastic for its delicate sweetness, but regular green cabbage or even bok choy can be a good substitute if you can't find it. And those carrots and the fuji apple? They’re not just for show; they add a subtle sweetness and depth that truly elevates the broth. Don't skip the ginger – it's crucial for that comforting warmth! Now, about the noodles. Udon is classic, but if you're looking for a gluten-free option, rice noodles are definitely the way to go, as mentioned in the recipe. I've also had success with sweet potato noodles! Remember to cook them separately according to package directions and add them directly to your serving bowl right before pouring in the hot soup. This prevents them from getting mushy in the Instant Pot. One of my favorite things about this recipe is how forgiving it is. The 20 min high pressure cooking time is ideal for getting tender chicken and a flavorful broth. You might wonder about the salt – I always say 'to taste' because everyone's preference is different, and the amount of liquid released from the chicken and cabbage can vary. So, always taste and adjust before serving! Want to make this soup even more special? Try adding a drizzle of sesame oil or a dash of black vinegar to your bowl just before eating. A sprinkle of fresh cilantro or extra green onions never hurts. Sometimes, I even add a soft-boiled egg for extra protein and creaminess. And if you like a little kick, a swirl of sriracha or a few extra chili flakes are perfect. For those who prefer the stovetop method, remember to simmer gently for about an hour. This allows the flavors to meld beautifully. You'll still get that incredible homemade soup experience, just with a bit more patience! This recipe is truly a lifesaver on cold winter days when you just want to warm up your belly with something nourishing and satisfying. It’s comforting, hearty, and unbelievably easy. Give it a try, and let me know your favorite variations!
