by LouAnne Gintner

It has been unseasonably warm where I live, but mid-week the cold weather will return.

I find it really soothing to have soup on a cold evening. Just the warm broth helps my sinuses clear. I also don’t like to waste food, but my husband doesn’t like leftovers if they are exactly like we had the night before. Those following my posts know I also like to make cooking easier on me. So a few Saturdays ago, I combined leftover shrimp and an Udon noodle package to make a delicious lunch soup. It is a healthy soup choice too. Here is my recipe, but feel free to substitute leftover chicken just as easy as shrimp.

Easy Udon Noodle Soup

Serves 2

  • 8 Leftover Grilled Shrimp (from the previous day’s Red Lobster Lunch)
  • 1 Package of Chicken Flavor (or shrimp if you prefer) Udon Noodle Soup
  • ½ a bag of Stir Fry Vegetables.
  • Directions: 
  1. Cook Noodles According to Package. I only use ½ of the seasoning packet to cut down on sodium.

  2. Steam ½ pack of stir fry vegetables for 4 minutes (1000watt microwave)

  3. Add shrimp or chicken to the noodles. 

  4. When vegetables are done, drain and put in the soup.

  5. Simmer a few minutes.

  6. Enjoy!

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