Ramen Chicken Noodle Soup Recipe

Introduction

This comforting Ramen Chicken Noodle Soup combines tender shredded chicken, fresh vegetables, and flavorful broth with classic ramen noodles. It’s a quick and satisfying meal perfect for cozy nights or when you want something nourishing and delicious.

Ingredients

• 2 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 celery ribs, cut into 1/4″ pieces (about 1 cup)
• 2 small carrots, peeled, sliced into 1/4″ rounds (about 1 cup)
• 1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)
• 3 garlic cloves, grated
• 1 tbsp grated peeled ginger
• 1 tsp kosher salt
• 2 qt low- or no-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1 rotisserie chicken breast, shredded
• 3 scallions, thinly sliced
• 3 (3-oz.) ramen noodles packs; seasoning discarded
• Chili oil, for serving

Instructions

1. Step 1: In a large saucepan over medium heat, heat the sesame oil and vegetable oil. Add the onion, celery, carrot, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7 to 8 minutes.
2. Step 2: Add the grated garlic and ginger to the saucepan and cook, stirring constantly, until fragrant, about 1 minute. Season with 1 teaspoon kosher salt.
3. Step 3: Pour in the chicken broth and soy sauce, then bring the mixture to a simmer. Add the shredded chicken and sliced scallions, and cook, stirring occasionally, until the chicken is heated through and the scallions are slightly softened, about 1 to 2 minutes. Keep warm over low heat.
4. Step 4: In a separate large pot of boiling water, cook the ramen noodles according to the package directions, about 2 to 3 minutes. Drain well.
5. Step 5: Divide the cooked ramen noodles among bowls. Ladle the hot soup over the noodles. Serve with chili oil on the side for added heat if desired.

Tips & Variations

• Use leftover turkey or cooked shrimp instead of chicken for a different protein option.
• Add a soft-boiled egg on top for extra richness and traditional ramen flair.
• For a spicier soup, mix chili oil directly into the broth before serving.
• Feel free to add mushrooms or spinach for more vegetables and texture.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove and rewarm noodles in hot water before serving to prevent them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of the packaged kind?

Yes, fresh ramen noodles work great and typically cook faster. Adjust cooking time according to package instructions or until noodles are tender but firm.

Is it necessary to discard the seasoning packets from the ramen packs?

Yes, discard the seasoning packets because the broth in this recipe provides the flavor base. Using the seasoning from the packets would make the soup too salty and overpower the fresh ingredients.

Ramen Chicken Noodle Soup Recipe

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4.7 from 697 reviews

A comforting and flavorful Ramen Chicken Noodle Soup made with tender shredded rotisserie chicken, fresh vegetables, and classic Asian seasonings. This recipe combines sautéed aromatics with savory broth and delicate ramen noodles for a quick and satisfying meal perfect for any day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Oils

• 2 tbsp toasted sesame oil
• 2 tbsp vegetable oil

Vegetables & Aromatics

• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 celery ribs, cut into 1/4″ pieces (about 1 cup)
• 2 small carrots, peeled, sliced into 1/4″ rounds (about 1 cup)
• 1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)
• 3 garlic cloves, grated
• 1 tbsp grated peeled ginger
• 3 scallions, thinly sliced

Liquids & Seasonings

• 1 tsp kosher salt
• 2 qt low- or no-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• Chili oil, for serving

Proteins & Noodles

• 1 rotisserie chicken breast, shredded
• 3 (3-oz) ramen noodle packs; seasoning discarded

Instructions

1. Heat Oils and Sauté Vegetables: In a large saucepan over medium heat, combine toasted sesame oil and vegetable oil. Add the chopped onion, celery, carrot, and red bell pepper. Cook, stirring occasionally, for 7 to 8 minutes until the vegetables are softened and the onions become translucent.
2. Add Aromatics and Season: Stir in the grated garlic and peeled ginger. Cook for about 1 more minute while stirring until fragrant. Season the mixture with 1 teaspoon of kosher salt.
3. Add Broth and Soy Sauce: Pour in the chicken broth and reduced-sodium soy sauce. Bring the mixture to a simmer over medium heat.
4. Add Chicken and Scallions: Add the shredded rotisserie chicken and thinly sliced scallions to the simmering soup. Cook, stirring occasionally, for 1 to 2 minutes until the chicken is warmed through and the scallions slightly soften. Keep the soup warm over low heat.
5. Cook Ramen Noodles: In a separate large pot, bring water to a boil. Cook the ramen noodles according to the package instructions, approximately 2 to 3 minutes. Drain the noodles thoroughly.
6. Serve: Divide the cooked ramen noodles evenly among serving bowls. Ladle the hot chicken and vegetable soup over the noodles. Serve immediately with chili oil on the side for added heat if desired.

Notes

• Use low- or no-sodium broth and reduced-sodium soy sauce to control salt levels.
• Discard ramen seasoning packets to avoid excess salt and unwanted additives.
• Chili oil is optional and can be adjusted according to spice preference.
• To save time, leftover rotisserie chicken is perfect for this recipe.
• Feel free to add other vegetables like mushrooms or spinach for variation.

Keywords: Ramen, Chicken Noodle Soup, Asian Soup, Easy Soup Recipe, Comfort Food