Ramen Noodle Soup

Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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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 recipeSlow Cooker Mongolian BeefOne Pot Chicken Chow Mein recipeSweet and Sour PorkChicken Lettuce Wraps, and this Vegetable Lo Mein!

overhead image of ramen noodle soup with chop sticks.

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:

Ingredients for Ramen Noodle Soup.
  • 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.
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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.

  1. Sauté: Sauté the carrot, bell pepper, garlic, ginger, and chili flakes in oil until slightly softened.
  2. Add other ingredients and cook: Add the broth, chicken breasts, onion whites, and salt. Cook until the chicken is cooked through.
  1. Shred chicken: Remove the chicken to a cutting board and shred it.
  2. 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.

Close up of Ramen Noodle Soup in a pot.

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.
Top view of Ramen Noodle Soup in a pot.

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

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Ramen Noodle Soup

5 from 11 votes
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 340cal

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
  • 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: 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: 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: 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: 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: 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

Serving: 466grams | Calories: 340cal | Carbohydrates: 37g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1398mg | Potassium: 760mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 3mg
Keywords chicken ramen soup, ramen noodle soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

    • 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!

    • 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!

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