Five-Spice Chicken Soup

Five-Spice Chicken Soup

with Udon Noodles and Bok Choy

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Nothing warms us up like a hearty bowl of soup! Udon noodles is a thick wheat flour noodle from Japan, and we love it's chewy texture! We're sure you will enjoy this as much as we do!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

400 g

Udon Noodles


4 unit

Baby Bok Choy

113 g


2 unit

Green Onions

10 g


30 g


14 g


1 tbsp

Chinese Five Spice

2 tbsp

Teriyaki Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

1 unit

Cinnamon Stick

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2418 kJ
Calories578 kcal
Fat10 g
Saturated Fat2 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol141 mg
Sodium1407 mg
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Thinly slice the bok choy and green onions. Mince or grate the garlic. Peel, then mince 1 tbsp ginger (double for 4 people.) Roughly chop the cilantro.


Cook the veggies: Heat a large pot over medium-high heat. Add a drizzle of oil, then carrots and green onions. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ginger, cinnamon stick, broth concentrate(s) and 31/4 cups water (double for 4 people). Bring up to a boil, then reduce the heat to medium-low. Simmer until carrots are tender, 4-5 min.


Cook the chicken: Meanwhile, pat the chicken dry with paper towels, then season with the Chinese five spice and a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until chicken is cooked through, 4-6 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Add the bok choy and noodles to the soup. Cook until the noodles are tender, 2-3 min. Stir in the teriyaki sauce.


Finish and serve: Thinly slice the chicken. Remove the cinnamon stick from the soup. Divide your soup and noodles into bowls. Top with the chicken and sprinkle with cilantro. Enjoy!