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.



  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


  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




Share on Facebook
Share on Twitter
Please reload

Welcome to

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!





Please reload


Please reload

  • Modern Crumb Instagram Link

Did you try out a recipe?

Tag @moderncrumb or #moderncrumb


  • Modern Crumb Pinterest
  • Modern Crumb Instagram
  • Modern Crumb Facebook
  • Modern Crumb Twitter

© 2019 by Modern Crumb