This Ramen Chicken Noodle Soup is a warm hug in a bowl! It’s filled with tender chicken, slurpy noodles, and a tasty broth that will make you feel cozy inside.
I love how easy it is to whip up when I need a quick meal. Add some veggies for color, and enjoy! Perfect for those days when life feels a bit too chilly! 🍜
Key Ingredients & Substitutions
Instant Ramen Noodles: I like using instant ramen for convenience. If you prefer, fresh ramen noodles can elevate the dish! Just adjust the cooking time according to the package directions.
Chicken Broth: Chicken broth gives a rich flavor. If you’re vegetarian, try vegetable broth! Bone broth is another tasty option, packed with nutrients.
Shredded Chicken: Cooked rotisserie chicken is perfect here—it saves time. If you’re vegetarian, you can use tofu instead, making sure to sauté it for flavor.
Bok Choy: Baby bok choy adds a nice texture. For a different crunch, you might use spinach, kale, or even snap peas if you can’t find bok choy.
Mushrooms: I prefer cremini for their rich taste. Button mushrooms work too. Feel free to swap with shiitake or even omit them if you’re not a fan.
How Do I Make the Perfect Soft-Boiled Egg?
Soft-boiled eggs are a delicious topping that adds creaminess to your soup. Here’s how to get that perfect texture:
- Start by bringing a pot of water to a boil.
- Gently add the eggs and boil for 6-7 minutes, depending on how runny you like the yolk.
- Once done, immediately transfer the eggs to an ice bath for a few minutes to stop cooking.
- Peel and slice them carefully before adding to your soup!
This simple step enhances your ramen’s flavor and looks attractive too.
How to Make Ramen Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 packs of instant ramen noodles (discard seasoning packets)
- 4 cups chicken broth
- 1 cup cooked shredded chicken breast
- 4 soft-boiled eggs (halved)
- 1 cup fresh baby bok choy
- 1 cup sliced mushrooms (such as cremini or button)
- 2 green onions, sliced
For Flavoring:
- 1 tbsp soy sauce
- 1 tbsp miso paste (optional for richness)
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- Chili flakes (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious ramen chicken noodle soup takes about 30 minutes in total. About 10 minutes for prep and cooking the eggs, and 20 minutes for simmering the soup and cooking the noodles. Perfect for a quick yet comforting meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a medium pot, heat the sesame oil over medium heat. Once hot, add in the minced garlic and grated ginger. Sauté for about 1-2 minutes until they become fragrant. This step will add a wonderful flavor base to your soup!
2. Add the Broth:
Pour in the 4 cups of chicken broth, stirring it into the garlic and ginger mix. Bring the broth to a gentle simmer, letting all the flavors meld together.
3. Flavor It Up:
Stir in the soy sauce and, if you’re using it, the miso paste. Make sure everything is well dissolved in the broth. Taste and add salt and pepper as needed.
4. Add the Vegetables:
Introduce the sliced mushrooms to the broth and cook them for about 5 minutes until they are tender. Then, add the baby bok choy and let it cook in the broth for just 1-2 minutes until it’s bright green and slightly wilted.
5. Warm the Chicken:
Add the cooked shredded chicken to the pot and let it warm through. Your soup is starting to look and smell amazing!
6. Cook the Ramen:
In a separate pot, cook the ramen noodles according to the package instructions which usually takes about 2-3 minutes. Once cooked, drain them and divide the noodles into serving bowls.
7. Combine and Serve:
Ladle the hot broth with chicken and vegetables over the noodles in each bowl. Top each bowl with halved soft-boiled eggs and a sprinkle of sliced green onions.
8. Finishing Touches:
If you like a bit of spice, add some chili flakes on top. Serve the soup hot with chopsticks or a spoon, and enjoy your delightful, comforting ramen chicken noodle soup!
Can I Use Other Noodles Besides Ramen?
Absolutely! You can use udon noodles, soba noodles, or even rice noodles based on your preference. Just make sure to adjust the cooking time according to the type of noodles you choose.
Is There a Vegetarian Option for This Soup?
Yes! You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead. Replace the shredded chicken with tofu or add more vegetables like carrots and bell peppers for a hearty meal.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the noodles from getting too soggy, it’s best to store the broth and noodles separately if possible. When reheating, add a little water or broth to loosen it up.
Can I Add More Vegetables?
Definitely! This recipe is quite flexible. You can add other vegetables like spinach, carrots, or bell peppers. Just remember to adjust the cooking time for any firmer vegetables to ensure they cook through.
