If there’s one dish I crave, especially on a chilly evening or when I simply need some cozy comfort, it’s a steaming bowl of Chicken Ramen Noodle Soup Recipe. This savory, soul-warming classic is brimming with juicy shredded chicken, tender noodles, and vibrant veggies—all swimming in a deeply flavorful broth with just the right kick. The best part? This homemade version is quicker and fresher than takeout, making it perfect for a weeknight dinner when you want something special without fuss.
Ingredients You’ll Need
Here’s what makes this Chicken Ramen Noodle Soup Recipe so memorable: the ingredients are simple, fresh, and each one adds a layer of taste or texture that makes the soup sing. Get ready for colors, aromas, and flavors that come together effortlessly in one pot!
- Sesame oil (1 tablespoon): Brings gorgeous nutty depth to the base of the broth.
- Olive oil (1 tablespoon): Adds a subtle richness and prevents the aromatics from sticking.
- Small onion, sliced (1): Gives sweetness and body to the soup’s base.
- Garlic cloves, minced (2): Packs a savory punch and a fragrant aroma.
- Fresh ginger, grated (1 teaspoon): Brightens up the flavor with gentle heat and zing.
- Low-sodium chicken broth (4 cups): The backbone of the soup, savory but not overpowering.
- Water (2 cups): Balances the saltiness and rounds out the broth.
- Soy sauce (2 tablespoons): Adds umami and a deep savory flavor.
- Rice vinegar (1 tablespoon): Gives the soup that irresistible gentle tang.
- Chili garlic sauce (1 teaspoon, optional): Optional for some heat, but it adds lovely complexity!
- Boneless, skinless chicken breast (1 large): Shreds beautifully into the broth for protein and texture.
- Ramen noodles (2 packs, discard seasoning): The heart of the bowl, soft and slurpable.
- Baby spinach (1 cup): Wilts gently, adding color and nutrition.
- Shredded carrots (1/2 cup): For a touch of sweetness and crunch.
- Green onions, sliced (2): Make the flavor pop and brighten every bite.
- Soft-boiled eggs (2): Creamy, rich yolks make this ramen irresistible.
- Salt and pepper to taste: Let you personalize each bowl to perfection.
How to Make Chicken Ramen Noodle Soup Recipe
Step 1: Build Your Flavor Foundation
Start by heating the sesame oil and olive oil in a large pot over medium heat. Once hot, toss in your sliced onions and sauté for 3–4 minutes. As the onions soften and become translucent, they’ll infuse the pot with lovely sweetness—a perfect start for your Chicken Ramen Noodle Soup Recipe.
Step 2: Add Aromatics
Stir in the minced garlic and grated ginger. Let them sizzle for about a minute. You’ll notice their fragrance intensify, giving the whole kitchen a mouthwatering aroma that hints at the comfort to come.
Step 3: Pour in Broth & Seasonings
Pour in the chicken broth and water, then add the soy sauce, rice vinegar, and optional chili garlic sauce for gentle heat. Stir everything together and bring it to a simmer. The bubbling broth starts to turn savory and inviting as the flavors meld.
Step 4: Cook the Chicken
Gently lower the chicken breast into the pot. Let it simmer for about 15–18 minutes, or until it’s cooked through with no pink left in the center. The chicken both cooks in the broth and helps enrich it with juicy, savory goodness for your Chicken Ramen Noodle Soup Recipe.
Step 5: Shred the Chicken
Carefully remove the chicken breast to a cutting board. Use two forks to shred it into bite-sized pieces, then return the shreds to the simmering pot. This ensures you get tender, flavorful chicken in every bowl.
Step 6: Noodles Go In
Add the ramen noodles—just the noodles, not the seasoning packets! Let them cook for 3–4 minutes until they’re perfectly tender and ready for slurping.
Step 7: Add Veggies
Now toss in the baby spinach and shredded carrots. These only need a minute or two to wilt and soften, adding a burst of color and freshness. Give the soup a taste and season to your liking with salt and pepper.
Step 8: Serve & Top
Ladle the finished soup into big bowls and crown each one with a soft-boiled egg, a sprinkle of green onions, and any other favorite toppings. Dive in while it’s piping hot and enjoy!
How to Serve Chicken Ramen Noodle Soup Recipe
Garnishes
The finishing touches can transform your Chicken Ramen Noodle Soup Recipe from simple comfort food to something truly restaurant-worthy. Try sliced green onions, halved soft-boiled eggs, a drizzle of chili oil, or toasted sesame seeds for crunch. Fresh herbs or a sprinkle of nori strips also work beautifully if you have them!
Side Dishes
If you want to round out your meal, consider light sides that let the ramen shine. Steamed edamame, a crisp cucumber salad, or some pickled veggies add texture and refresh your palate. Even a small plate of gyoza or tempura can elevate weeknight ramen into a special occasion.
Creative Ways to Present
For a fun twist, serve your ramen in large, deep bowls to showcase the layers of noodles, vibrant vegetables, and that soft-boiled egg. Offer a toppings “bar” so everyone can customize their own bowl with mushrooms, corn, or a splash of extra chili sauce. Kids and adults alike will love building their perfect bowl!
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Chicken Ramen Noodle Soup Recipe, let it cool completely before storing. Place the soup (without eggs or noodles, if possible) in an airtight container in the refrigerator for up to 3 days. Store cooked noodles and eggs in a separate container to prevent them from getting overly soft.
Freezing
The broth and shredded chicken freeze nicely for up to 2 months. Just omit the noodles and soft-boiled eggs before freezing, as their texture changes. When you’re ready to enjoy it, thaw and reheat the broth, then add freshly cooked noodles and a new soft-boiled egg for best results.
Reheating
Reheat the broth and chicken gently on the stovetop or in the microwave until hot. If you’ve kept the noodles and eggs separate, add them just before serving to keep their texture just right. A quick dunk of the eggs in hot water will bring them back up to temperature nicely.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are just as tasty in this recipe and add extra juiciness and richness to the broth. Simply adjust the simmering time to ensure the chicken is fully cooked and easily shreddable.
What can I substitute for ramen noodles?
If ramen noodles aren’t handy, try using udon, rice noodles, or even spaghetti in a pinch. The key is to cook them just until tender and add them to the soup right before serving, so they soak up all the savory flavors.
How do I make it vegetarian?
Swap the chicken broth for vegetable broth, omit the chicken, and add extra veggies or tofu. You’ll still get all the delicious, soul-satisfying flavor of the original Chicken Ramen Noodle Soup Recipe without compromising heartiness.
Is this recipe spicy?
The spice level is completely up to you! The chili garlic sauce is optional, so you can keep it mild or turn up the heat by adding more. A drizzle of sriracha or extra chili oil at the table is a great way for spice lovers to customize their bowl.
Can I use leftover rotisserie chicken?
Yes, using rotisserie chicken is a fantastic shortcut! Just shred the cooked chicken and add it in Step 5, skipping the step where you simmer a raw chicken breast. It’s a time-saver and still yields incredible flavor in your Chicken Ramen Noodle Soup Recipe.
Final Thoughts
This Chicken Ramen Noodle Soup Recipe is the kind of meal that brings both comfort and joy in every single bite. Whether you stick to the classic version or customize the toppings and veggies to your heart’s content, you’ll end up with a bowl that’s warm, nourishing, and deeply satisfying. I hope you give it a try and make it a cozy staple in your household, too!
Print
Chicken Ramen Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of homemade Chicken Ramen Noodle Soup, a flavor-packed Asian-inspired dish that’s perfect for any time of the year.
Ingredients
Broth:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
Soup:
- 1 large boneless, skinless chicken breast
- 2 packs ramen noodles (discard seasoning)
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 2 soft-boiled eggs
- Salt and pepper to taste
Instructions
- Prepare the Broth: Heat sesame oil and olive oil in a pot. Sauté onion until softened, then add garlic and ginger. Pour in broth, water, soy sauce, vinegar, and chili sauce. Simmer.
- Cook the Chicken: Add chicken to the broth and simmer until cooked. Shred the chicken.
- Add Noodles and Vegetables: Cook ramen noodles in the broth. Add spinach, carrots, and season with salt and pepper.
- Serve: Ladle soup into bowls, top with green onions and soft-boiled eggs.
Notes
- Customize with toppings like mushrooms, corn, or bok choy.
- Use rotisserie chicken for a quicker version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 185mg
