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)
Print Recipe SaveIngredients
Bone Broth
- 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
Soup
- 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
Bone Broth (make in advance)
- 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!
Noodle Sopu
- 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!
This broth is incredible!! I love udon noodles but I had never cooked with them – now I’m inspired!!
Oh yay! I’m glad you enjoyed it, Aline 🙂
What a delicious soup! I am so ready to dive right into this soup anytime. It is perfect to sip on with a blanket and a book by the fireplace!
I’m so happy to hear it, Jess!
This broth is amazing and I have never tried Udon noodles but this makes me want to find some. This soup sound so comforting , I have this on my to do list.
Glad to hear you love the broth, Debbie! And it does work with any noodles. But if you can find those udon noodles, they are other level delicious!
I love soups like this- simple but so delicious and soul comforting. This is a perfect soup to keep on hand throughout the season especially if you’re not feeling too great.
I’m glad to hear you enjoy the recipe, Tammy. And you sure are right….it’s perfect for those not-so-great sick days 🙂
I am an absolute sucker for an amazing bone broth. There really is nothing more comforting. I love the udon soup – feels so good for me to make from scratch too!
Oh yay, Kita… happy to hear you enjoyed making it from scratch! 🙂
I’m so in love with this soup! It’s so flavorful with that bone broth, and it couldn’t be easier to make. Thanks so much for sharing!
You just made my day, Amanda… glad to hear it!
This bone broth udon soup is the perfect afternoon lunch or great for when you have a cold and need something delicious and comforting.
So happy to hear it, Sharon… I feel the same way!
A friend was asking me about bone broth the other day and so I must pass this on to her! I hate wasting the bones from the chicken too, so I look forward to trying it.
I’m the same way… can’t wait to hear what you two think!
When I look at this soup, it makes me feel so warm inside 🙂 Really looking forward to making it ASAP – it is perfect for the season and will be great for the colder evenings.
Can’t wait to hear what you think, Elaine!
This broth sounds fantastic and would be a dish I would eat during cold and flu season. Can I freeze the broth in containers to eat later?
Hi Analida… yes, the broth freezes VERY well. I always freeze it in containers which is perfect for when I’m sick and need a boost or a busy weeknight!