Bone broth noodle soup, made with your own homemade broth or a convenient store-bought option, is spruced up with a few added flavor pops of ginger and scallions to make a rich and savory dish. Whether you choose udon or any other type of noodles, the flavorful bone broth creates a hearty base that pairs beautifully with tender noodles, making it a comforting and satisfying choice for any occasion.
🍜 How to make the bone broth for this recipe
This recipe uses bone broth, which you can purchase pre-made or make this liquid gold chicken stock that is my favorite for this recipe. Bone broth, stock, and regular broth use the same ingredients but have a different cooking time. Cook the liquid gold chicken stock for 24-48 hours so you can call it bone broth.
To begin, add all your chicken bones, carcass, and vegetable ingredients to a stockpot, slow cooker, or Instant Pot.
On the stovetop, cover all the ingredients with water. Bring the water to a boil, then reduce until it’s lightly simmering. Cover with the lid of the stockpot and leave for 24-48 hours.
In an Instant Pot, cover all the ingredients with water, using at least 3 quarts of water. Lock the lid and cook on high pressure for 40 minutes, then release the pressure manually.
👩🍳How to Make This Recipe
✨ What to add to this soup
In theory, you can add whatever you like to this soup. If you want to stick to traditional add-in ingredients or are looking for inspiration, try any one of these:
- Roasted or sliced veggies like parsnips, sweet potato, or turnips
- Seaweed
- Furikake seasoning
- Soy sauce
- Chili oil
- Shichimi Togarashi
- A soft-boiled egg
- Meat additions like chicken or beef
Bone Broth Noodle Soup (Homemade or Store-bought Bone Broth)
Ingredients
- 4-6 chicken backbones chunks of beef bones, or leftover chicken/turkey whole cooked chicken bones
- 1 bulb fennel quartered
- 1 onion quartered
- 1 bay leaf
- 1 tbsp black peppercorns
- 3 inches fresh ginger sliced
- 1 head garlic cut in half
- 1 jalapeño
- water
- 1 lb. pasta I use 4-6-oz. of frozen udon noodles per person
- 2 tsp grated fresh ginger
- 2 scallions thinly sliced
- salt & pepper
Instructions
- Add all your ingredients to a stock pot. Cover with water.4-6 chicken backbones, 1 bulb fennel, 1 onion, 1 bay leaf, 1 tbsp black peppercorns, 3 inches fresh ginger, 1 head garlic, 1 jalapeño, water
- On the stovetop, cover all the ingredients with water. Bring the water to a boil, then reduce until it's lightly simmering. Cover with the lid of the stockpot and leave for 24-48 hours.In an Instant Pot, lock the lid and cook on high pressure for 40 minutes, then release the pressure manually.
- Season with soy sauce to taste before serving!
- Cook your noodles in boiling water per the package instructions until tender or al dente.1 lb. pasta
- Once the noodles are ready, warm your bone broth, and pour 3 ladles of the broth into a bowl with your noodles.
- Top with the thinly sliced scallion & ginger, and any other ingredients you choose.2 tsp grated fresh ginger, 2 scallions, salt & pepper
Excellent broth, so tasty and clean! I added one teaspoon of fish sauce and one teaspoon of sugar, and used fresh rice noodles. My daughter had the broth with udon noodles, and loved it. Thank you for this wonderful easy recipe.
I’m so glad you liked it, Kay! I’ll have to add the fish sauce/sugar addition… yum!
I think the fennel and bayleaf gave a different taste than the authentic Japanese udon. Because of those spices the udon tasted like some Indian recipe (which would’ve been good). I had to make it all over again without those spices for my udon noodles. Sigh…
Hi Alexandria,
I’m so sorry to hear you had to make it all over again! This is definitely NOT traditional Japanese udon, but instead, it’s a bone broth soup with udon noodles. Glad you thought it was still good, just not what you were looking for.
<3, Candice
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Greetings! Glad to hear you are enjoying it. Let me know if you give a recipe a try!