Chicken Udon Noodle Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

3 tablespoons olive oil (divded)

2 teaspoons sesame oil

2 boneless skinless chicken breasts (diced)

3 cloves garlic (minced)

1 cup sliced shiitake mushrooms (stems removed )

1 teaspoon ground ginger

8 cups low-sodium chicken broth

3 teaspoons soy sauce

1 - 2 teaspoons sriracha

10 ounces dried udon noodles

3 green onions (chopped)

Directions

Heat one teaspoon of olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate.

In the same pot add remaining olive oil, garlic, shiitake mushrooms and ginger. Cook 5 minutes or until mushrooms are soft. Pour in chicken broth, soy sauce and sriracha. Return chicken to pan. Reduce heat to low and let simmer for 25 minutes.

Prepare udon noodles according to package directions.

Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions.

Nutrition

• Calories: 525 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 36 mg
• Sodium: 1396 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 34 g