20 Minute Chicken Curry Udon Soup
Creamy, cozy, and full of flavor, this 20-minute Chicken Curry Udon Soup is ready to warm you up. Thick, chewy udon is soaked in rich but speedy Japanese curry broth. Then, it’s topped with a juicy, pan-fried curry chicken thigh with all your favorite veggies added in. It’s a simple, nutritious but incredibly flavorful noodle soup ready in 20 minutes.
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Curry Chicken Udon Soup in 20 Minutes
For the cooling fall season, there’s nothing better than slurping up a bowl of hot noodle soup like this Chicken Curry Udon Noodle Soup. This noodle soup has ALL the warm flavors you crave, without taking up a lot of your time. In 20 minutes, this noodle soup gives you bouncy yet filling noodles, rich creamy broth, a variety of your favorite veggies, and a spiced, meaty bite of chicken thigh.
Curry Chicken Udon Soup Ingredients
Pan Fried Curry Chicken
- 2 boneless chicken thighs skin on
- 1 tsp curry powder
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 tbsp oil
Curry Udon
- 1 medium onion sliced
- 2 cups chicken stock or vegetable/dashi stock
- 1-2 Japanese curry cubes adjust for taste
- 2 servings udon noodles fresh or frozen
- Your choice of veggies e.g. bok choy, spinach, carrots
- Green onion to garnish
Pan Fried Curry Chicken Thigh
This yummy noodle recipe starts with a curry-marinated chicken thigh. I usually use skin-on, boneless chicken thighs. It’s juicy, easy to eat in a noodle soup, and has so much chicken flavor with the extra skin. Skin-on is important, because you’re using the chicken fat from the skin for sautéing onions later.
I marinate this chicken thigh in a mix of curry powder, paprika, garlic powder, black pepper, and salt. This way, the chicken has a more aromatic punch of curry compared to the sweeter Japanese curry base. The curry flavor is layered, but compliments each other!
Japanese Curry Soup Base
This udon noodles soup is a Japanese curry soup base made with only a few ingredients. The flavor of the broth is made with Japanese Curry Cubes and chicken stock. Typically, a standard box of curry cubes comes with 8 cubes. Today, we’ll only need about 1-2 cubes from the pack.
To add even more bulk and aromatic flavor into the broth, I’m sautéing sliced onions in the leftover oil from the chicken skin. This onion will be cooked until it melts into the broth!
Udon Noodles
If you know me, you know how much I love a convenient udon recipe. They’re bouncy, filling, and so easy to have around. You can use fresh or frozen udon noodles, but I always have frozen udon in the freezer. If using frozen udon, pour hot water over it and let it rest for 2–3 minutes until loosened up before cooking.
How To Make Chicken Curry Udon
- Season & Cook the Chicken
Season chicken thighs with curry powder, paprika, garlic powder, salt, and pepper. Heat oil in a pot and pan-fry the chicken for about 5 minutes on each side or until golden brown. Remove and set aside. Optional: cut into bite-sized pieces with a scissor
- Build the Soup Base
In the same pot (with the chicken fat), add in the sliced onion and sauté for 2–3 minutes until fragrant. Pour in chicken stock or any stock of your choice and bring to a simmer.
- Add Curry Flavor
Drop in the Japanese curry cubes and stir until fully dissolved and smooth.
- Combine Everything
Add in the udon, your veggies of choice, and the pan-fried chicken. Season with extra black pepper. Cover and simmer everything together for another 2–3 minutes.
- Serve & Enjoy
Ladle into bowls, top with extra pepper or scallions if you like, and dig in.
More Ways To Use the Rest of Your Japanese Curry Cubes
20 Minute Chicken Curry Udon Soup
By Tiffy Cooks
Ingredients
Pan Fried Curry Chicken
- 2 boneless chicken thighs skin on
- 1 tsp curry powder
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 tbsp oil
Curry Udon
- 1 medium onion sliced
- 2 cups chicken stock or vegetable/dashi stock
- 1-2 Japanese curry cubes adjust for taste
- 2 servings udon noodles fresh or frozen
- Your choice of veggies e.g. bok choy, spinach, carrots
- Green onion to garnish
Instructions
- Season & Cook the Chicken: Season chicken thighs with curry powder, paprika, garlic powder, salt, and pepper. Heat oil in a pot and pan-fry the chicken for about 5 minutes on each side or until golden brown. Remove and set aside. Optional: cut into bite-sized pieces with a scissor
- Build the Soup Base: In the same pot (with the chicken fat), add in the sliced onion and sauté for 2–3 minutes until fragrant. Pour in chicken stock or any stock of your choice and bring to a simmer.
- Add Curry Flavor: Drop in the Japanese curry cubes and stir until fully dissolved and smooth.
- Combine Everything: Add in the udon, your veggies of choice, and the pan-fried chicken. Season with extra black pepper. Cover and simmer everything together for another 2–3 minutes.
- Serve & Enjoy: Ladle into bowls, top with extra pepper or scallions if you like, and dig in.
So I normally never leave a comment on a cooking blog. However, with how tasty every recipe is here, I had to! I tried making this tonight and it was the tastiest curry udon ever!!! It was basically resteraunt quality. So flavorful, and so easy to make!