This Japanese Sauce Is My Secret for Upgrading Chicken Noodle Soup

It’s your fave teriyaki chicken in cozy soup form.

By
Catherine Jessee
Catherine Jessee
Catherine Jessee
Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Simply Recipes, All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living.
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Updated November 20, 2023
Catherine Jessee
Bowl of teriyaki chicken noodle soup at a table setting with another bowl of udon soup, glass of water, and a spoon on a yellow table napkin

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

This recipe for teriyaki chicken noodle soup is an easy, intuitive way to liven up a classic chicken noodle soup. Marinate and sear juicy chicken thighs, then reuse that flavorful teriyaki-style sauce to build up a rich, hearty broth. I love all the textures in this soup: wide udon noodles and crisp-tender bok choy beautifully balance the rich teriyaki flavors.

What Does Teriyaki Mean?

The meaning of teriyaki refers to a Japanese method of cooking that combines grilling (“yaki”) with glaze (“teri” meaning “shine”). Traditionally, teriyaki requires grilling a protein like fish with a glaze of soy sauce, rice wine vinegar, and sugar. This recipe incorporates fresh ginger and garlic into a quick chicken marinade. By reserving the marinade and thickening it with chopped spring onions, we’re able to build up a flavorful, aromatic soup base.

Bowl of teriyaki chicken noodle soup next to a spoon and a yellow kitchen towel

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

A Tip for Cooking Bok Choy

When adding the bok choy, try to submerge the stalks in the broth, buoyed by chicken pieces, and let the green parts float on the surface; the greens will steam slightly while the stalks boil for an evenly boiled texture.

Recipe Variations

  • Almost any combination of vegetables works well with this recipe. In addition to mushrooms and carrots, try radishes, red cabbage, bell peppers, or other mushroom varieties.
  • Use bone-in chicken thighs for added flavor and tenderness. Remove the chicken from the bone at step 5 when shredding the chicken into bite-size pieces.

More Fast and Easy Soups
Creamy Vegetable Dumpling Soup
Cheeseburger Soup
Creamy Chicken Enchilada Soup

Teriyaki Chicken Noodle Soup

Prep Time 10 mins
Cook Time 30 mins
Marinating Time 20 mins
Total Time 60 mins
Servings 6 servings
Yield 8 cups

Ingredients

  • 1 cup lower-sodium soy sauce

  • 1/4 cup light brown sugar

  • 1/4 cup mirin

  • 1 tablespoon grated fresh ginger (from one 5-inch piece)

  • 2 teaspoons grated garlic (from 4 medium cloves)

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 (7.1-ounce) packages instant udon noodles

  • 4 medium scallions

  • 3 tablespoons grapeseed oil, divided

  • 6 cups low-sodium chicken broth

  • 3 bunches baby bok choy, separated into individual leaves

  • 1 cup sliced baby bella or crimini mushrooms

Method

  1. Marinate the chicken:

    Stir together the soy sauce, sugar, mirin, ginger, and garlic in a large bowl. Add the chicken and toss to coat. Cover tightly with plastic wrap and place in the refrigerator for at least 20 minutes or up to 1 hour (beyond that, the high concentration of soy sauce can affect the texture of the chicken).

    Boneless, skinless chicken thigh marinating in teriyaki sauce for teriyaki chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  2. While the chicken marinates, cook the noodles:

    Prepare the noodles according to package directions.

    Cooked udon in a colander for teriyaki chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  3. Chop the scallions:

    Chop the scallions, separating the white and pale green parts from the dark green parts; set aside.

    Sliced scallions on a cutting board and divided into a pile of greens and a pile of whites for teriyaki chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  4. Brown the marinated chicken:

    Remove the chicken from the refrigerator. Set a colander or large strainer over a bowl and drain, allowing the excess to drip off. Reserve 1/4 cup marinade; discard remaining marinade.

    Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until golden brown on both sides and a thermometer inserted into the chicken registers 165°F, 4 to 5 minutes per side. Transfer to a medium bowl.

    Simple Tip!

    Because the teriyaki marinade is high in sugar, it’s best to brown it in a nonstick pan to prevent it from burning and sticking.

    Chicken in a colander after removed from marinade for teriyaki chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
    Teriyaki chicken cooking in a skillet for teriyaki chicken noodle soup

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  5. Build the broth:

    Heat the remaining 1 tablespoon oil in a large Dutch oven over medium-high. Add the chopped white and pale green scallions; cook, stirring occasionally, until fragrant and translucent, about 1 minute. Add 1/4 cup reserved marinade to the Dutch oven. Cook, stirring occasionally, until the sauce is thickened, about 2 minutes. Gradually add the broth, stirring constantly, until combined. Bring to a boil over high.

    Teriyaki chicken noodle soup broth boiling in a Dutch oven

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  6. Shred the chicken:

    While the broth is coming to a boil, shred the chicken into bite-size pieces using two forks. Add the shredded chicken and its accumulated juices to the Dutch oven and bring back to a simmer over medium.

    Teriyaki chicken cut into bite size pieces for for chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
    Chicken added to Dutch oven with teriyaki chicken noodle soup broth

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  7. Cook the bok choy and mushrooms:

    Add the bok choy and mushrooms to the Dutch oven and cover. Reduce the heat to a simmer over medium; cook, covered, until the bok choy stalks and mushrooms are tender, 3 to 5 minutes.

    Baby bok choy and cremini mushrooms added to the broth in the Dutch oven for teriyaki chicken noodle soup recipe

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
  8. Add the noodles and serve:

    Add the cooked noodles to the Dutch oven and stir to combine. Divide the soup among 4 bowls, sprinkle with the dark green scallions, and serve. 

    You can store the soup in an airtight container for up to 4 days, or freeze it for up to 3 months.

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    Bowl of teriyaki chicken noodle soup

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
    Bowl of teriyaki chicken noodle soup at a table setting with another serving in a bowl, a spoon on a yellow table napkin, two glasses of water, a pepper cracker, and a small saucer of sliced scallions

    Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Nutrition Facts (per serving)
425 Calories
18g Fat
30g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 19%
Cholesterol 138mg 46%
Sodium 2633mg 114%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 13g
Protein 39g
Vitamin C 16mg 79%
Calcium 106mg 8%
Iron 4mg 19%
Potassium 1026mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.