Ramen Noodle Soup is made with instant ramen noodles and tender shredded chicken cooked in chicken broth, seasoned with fresh garlic, ginger, and chili flakes! It’s packed with a ton of flavor that will have you coming back for more.
For more amazing Asian-inspired dishes, try my Sweet and Sour Chicken recipe, Slow Cooker Mongolian Beef, One Pot Chicken Chow Mein recipe, Sweet and Sour Pork, Chicken Lettuce Wraps, and this Vegetable Lo Mein!
This Ramen Noodle Soup is so easy to make, but it’s packed with delicious Asian-inspired flavors that will blow your taste buds away!
Imagine diving into a bowl of steaming hot ramen, with rich and comforting flavors, aromatic spices, and savory broth – in just 30 minutes.
It’s quick and simple to make, perfect for any occasion from cozy date-nights to busy weeknight dinners or special occasions!
The star players in this delightful dish are chicken breasts, low-sodium chicken broth, instant ramen, and a medley of fresh vegetables.
Ingredients Needed:
- Oil: I tend to use canola oil to sauté veggies, but you can use other kinds of cooking oil if you prefer.
- Vegetables: carrots add a slight sweetness and crunch to the dish, while red bell pepper brings a mild, sweet flavor and vibrant color to the ramen.
- Garlic & Ginger: fresh garlic cloves will add a depth of savory flavor to the dish, while freshly minced ginger adds a warm, spiced flavor that is irresistible.
- Red Chili Flakes: to bring a bit of heat to the dish. Adjust the amount to your personal preference.
- Chicken Broth: a flavorful broth that serves as the base of your ramen soup. I prefer to start with low sodium broth and add salt, but you can start with a pre-seasoned broth and adjust the added salt as necessary.
- Chicken: I use chicken breast meat here, but you can use other kinds of meat for a different flavor. If you have leftover Shredded Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken — even better!
- Green Onions: they add a fresh, sharp flavor that contrasts well with the rich broth.
- Salt: to season and enhance the overall flavor of the dish.
- Noodles: use instant ramen noodles, as they cook quickly and are great for absorbing all the delicious flavors. You don’t need the flavor packet for this recipe.
- Soy Sauce: adds umami flavor and depth to the dish without making it too salty.
- Chili Crunch: for an extra kick of heat and texture.
How to Make Easy Homemade Chicken Ramen Soup
This recipe is quick and easy to make, it’s ready in just 30 minutes! Full instructions are included in the recipe card below.
- Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
- Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.
- Shred chicken: Remove the chicken to a cutting board and shred it.
- Add chicken and noodles: Add the chicken back to the pot with the ramen, and cook. Stir in onion greens, soy sauce, and chili crunch. Serve hot.
How do I store Ramen Noodle Soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
Can I freeze Ramen Noodle Soup?
If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.
Easy Ramen Noodle Soup Variations
- Make a vegetarian ramen noodle soup. Use vegetable broth and replace the chicken with tofu, or even add more vegetables like baby bok choy or sliced mushrooms for a vegetarian version.
- Turn up the heat. There are several ways to add more heat to this dish. Use chili oil to sauté the veggies, or add some chili oil on top of the dish at the end. Add some red pepper flakes, some diced chilis, or your favorite hot sauce to this dish for more spice.
- No ramen? Swap it out for spaghetti or spaghettini.
Serving Suggestions
For a complete Asian-inspired meal, top your flavorful soup with sesame seeds and pair it with sides like steamed edamame, gyoza (dumplings), a simple cucumber salad, or a soft boiled egg.
Ramen Noodle Soup is best served in large bowls to give you ample space to arrange your toppings beautifully.
You can even try some Air Fryer Broccoli or Air Fryer Green Beans on the side for more color and nutrients.
More Delicious Recipes with Noodles
Ramen Noodle Soup
written by Ashley Fehr
Ingredients
- 1 teaspoon oil
- 1 cup carrot matchsticks (or finely sliced or shredded carrot)
- ½ red bell pepper (finely sliced)
- 4 cloves garlic (finely chopped)
- 2 teaspoons minced ginger
- â…› teaspoon red chili flakes
- 6 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 green onion (whites and greens separated)
- ½ teaspoon salt
- 2 packages instant ramen (seasoning packet removed) 55 grams or 2 oz each.
- 1 teaspoon low sodium soy sauce
- chili crunch (optional)
Instructions
- In a large pot, add oil and heat over medium-high heat.
- Add carrot, bell pepper, garlic, ginger, and chili flakes and cook until slightly softened (about 3 minutes), stirring often.
- Add broth, chicken breasts, onion whites (keep out the greens) and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10-15 minutes, until chicken is cooked through.
- Remove chicken to a cutting board and shred.
- Add chicken back to the pot with the ramen (you can break it into smaller pieces for shorter noodles). Cook 3 minutes or until noodles are al dente.
- Stir in onion greens, soy sauce and chili crunch if desired (you can also add a sprinkle of red chili flakes for additional heat). Serve.
Notes
Ingredients and Substitutions:
- Vegetables:Â feel free to add your favorite veggies or swap these out for ones you have on hand. There are lots of vegetables that would work in here! Shiitake mushrooms, zucchini, snap peas, bok choy, sliced cabbage, and more would all be perfect here.
- Chicken broth:Â I choose low-sodium broth so that I can control the sodium. If you have salted broth, you may want to omit the salt and add it before serving. You can also choose vegetable broth and omit the chicken for a vegetarian meal.
- Chicken breasts:Â chicken breasts are lean and stay perfectly juicy when simmered in this soup, but you can also choose boneless, skinless chicken thighs if that is what you enjoy. You can also omit the chicken and add additional veggies.
- Put an egg on it: A lot of people enjoy their ramen noodle soup with a soft-boiled egg on top. I confess I am not one of those people, but you are more than welcome to add one if you prefer!
Storage
- Store:Â Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the broth and noodles separately if possible, to prevent the noodles from becoming too soft. Simply reheat the broth, and add the noodles just before serving.
- Freeze:Â If you have a larger batch, you can freeze the broth and chicken for up to 3 months. I’d recommend cooking fresh noodles when you’re ready to enjoy your ramen again. Thaw the broth in the refrigerator overnight and reheat it on the stove, or in the microwave, for the best results.
Nutrition Information
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Karen says
Made it just as described in the recipe and it was amazing. The smell and taste are perfect.
Mary says
Can this be made gluten free?
The Recipe Rebel says
Sure it can. You’d just have to make sure all of the ingredients are gluten free such as the noodles, soy sauce, and chicken broth. Enjoy!
Vickie says
What is chili crunch? Is it hot? Where can I buy it and what does the container look like?
The Recipe Rebel says
Hi Vickie, it’s best for you to Google it and see what options it gives to buy in your area. Also Amazon carries it. It does add a kick to the recipe. Enjoy!