Chicken Udon Soup

35 min.
4 Servings
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  • 2 green onions
  • ½ lb. Shanghai bok choy
  • 2 Giant Eagle boneless skinless chicken breast
  • 2 (32-fl. oz.) cartons Market District chicken stock
  • 1 tsp. plus pinch salt, divided
  • Pinch pepper
  • 1-inch knob fresh ginger
  • Half of a 10-oz. pkg. Wel-Pac® Japanese udon noodles
  • ½ Tbsp. canola oil
  • 1-2 Tbsp. Giant Eagle soy sauce


Slice green onions. Chop bok choy into 1-inch pieces and rinse well to remove dirt.

Place chicken breast, chicken stock, a pinch of salt and pepper and ginger in a stock pot. Turn to high and bring to a boil. Lower to a simmer and cook for 20-25 minutes. Chicken should be cooked to a minimum internal temperature of 165°F and be tender.

Strain chicken broth and set aside chicken. Using 2 forks, pull apart chicken into large shreds.

Meanwhile, bring a pot of water to a boil and add a teaspoon of salt. Add bok choy to pot and cook for 2 minutes. Using a slotted spoon, remove from pot and submerge into cold water to stop the cooking. Bring the pot of water back to a boil and add udon noodles, cooking for 10 minutes. Strain and toss with canola oil to prevent from sticking.

Season broth with 1-2 tablespoons of soy sauce. Add noodles, bok choy and shredded chicken in pot with broth. Ladle into bowls and garnish with green onions.

Approximate Nutritional Information (Per serving): Calories 260, Fat 4g, Sat. Fat 0.5g, Trans Fat 0g, Cholesterol 35mg, Sodium 2770mg, Total Carbohydrate 27g, Fiber 1g, Sugars 1g, Protein 26g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free, Egg Free, Dairy Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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