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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/ramen-chicken-noodle-soup-recipe/