Ramen Noodle Soup

Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 340cal

Author: Ashley Fehr

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.

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US Customary - Metric

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
⅛ 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.

Video

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