Flavorful Teriyaki Chicken Noodle Soup Recipe
Description: Elevate your soup game with our Teriyaki Chicken Noodle Soup, featuring succulent chicken thighs marinated in a rich teriyaki sauce, paired with wholesome udon noodles, bok choy, and mushrooms. A delightful fusion of flavors in every spoonful!
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
Instructions:
1. In a large bowl, combine soy sauce, light brown sugar, mirin, grated ginger, and grated garlic. Add chicken thighs to the mixture, ensuring they are fully coated. Cover tightly with plastic wrap and refrigerate for at least 20 minutes, allowing the flavors to meld.
2. Cook udon noodles according to package instructions. Set aside.
3. Chop scallions, separating the white and pale green parts from the dark green parts.
4. Remove chicken from the marinade and drain excess liquid by setting it over a bowl or colander. Reserve 1/4 cup of marinade and discard the rest.
5. Heat 2 tablespoons of grapeseed oil in a large nonstick skillet over medium-high heat. Cook the chicken until golden brown on both sides and fully cooked, approximately 4 to 5 minutes per side. Transfer chicken to a bowl and shred into bite-sized pieces using two forks.
6. In a large Dutch oven, heat the remaining 1 tablespoon of grapeseed oil over medium-high heat. Add chopped white and pale
