Pineapple Chicken Udon Soup

May 21, 2018

 

Do you ever look in the fridge and realize you have nothing for dinner?  ARGH.  In that moment you feel a little defeated and have a "now what!?" moment.  Just me?  That was me the night I made chicken pineapple udon soup.  I remembered the case of Aidell's chicken meatballs I bought at Costco the weekend before and I put them in the deep freezer so I forgot about them.  Thank you freezer Gods!

 

 

Here's the thing, they were SO delicious when I tasted them at Costco and in my haste to get the ginormous 100 person serving box (not really but, you know...Costco haha) I didn't think what in the world would I make with PINEAPPLE CHICKEN MEATBALLS.  It would up being perfect because I had recently restocked my udon noodles and if you have never used udon noodles they are basically a wide rice noodle and they have a distinct flavor unlike regular pasta in a box.  Its not a bad flavor, it's a really really good flavor.  Since the meatballs are already cooked you just need to heat them up in the oven and get a little color on them.  It's a super quick and easy dinner.  Pair it with some edamame on the side.

 

 

As a note you can pretty much make any soup base out of chicken stock.  Then add your seasoning and vegetables.  BAM, soup.  And thats precisely what I did.  You'll notice some carrots in the photo but I seasoned the broth with ginger, garlic and sesame oil as well.  The aromas of pineapple and ginger and so delicious together.  Scrumptious.  I'll leave it at that, SCRUMPTIOUS.

 

Ingredients

  1. 2 tsp Sesame oil

  2. 4 garlic cloves, minced

  3. ½ tsp ginger powder (or fresh you'd like)

  4. 1 box good chicken broth (not the cheap stuff)

  5. 1 carrot, julienned

  6. ½ pkg udon noodles

  7. 1 pkg Aidell’s pineapple chicken meatballs

  8. splash of soy sauce

  9. salt and pepper to taste

Instructions

  1. Cook meatballs per package directions, in the oven (these are pre-cooked and just need to be heated)

  2. In a soup pot heat sesame oil over low heat

  3. Add in the carrot, garlic and ginger powder whisking around for 1-2 minutes

  4. Add the chicken broth and soy sauce and bring to a boil

  5. Add in udon noodles and cook until al dente

  6. Season with salt and pepper

  7. Ladle into a bowl topped with the meatballs

xoxo, 

Tara

 

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Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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