This Ramen Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, soft noodles, and bright veggies, it’s both comforting and delicious—perfect for chilly days.
I love how quick and easy it is to make. Just throw everything in the pot and let it simmer while you bask in the delicious aroma. Who doesn’t love a cozy meal like this? 😊
Key Ingredients & Substitutions
Instant Ramen Noodles: I love using instant ramen for its convenience. If you prefer, you can swap in fresh or dried ramen noodles. Just be sure to adjust cooking times since they may cook faster.
Chicken: Boneless thighs add juiciness, but you can use chicken breasts or even rotisserie chicken for extra ease. Just shred the rotisserie chicken and stir it into the broth towards the end.
Broth: Homemade chicken broth is great, but store-bought works well too. If you’re short on time, low-sodium versions are a healthier option. You can use vegetable broth for a lighter or vegetarian version.
Garlic & Ginger: Fresh garlic and ginger provide essential flavor. If you’re in a pinch, garlic and ginger paste can be a substitute, but fresh is always best for that vibrant taste.
Eggs: Soft-boiled eggs are a classic topping. If you want an alternative, tofu cubes or boiled quail eggs can be fun garnishes!
How Do I Get the Perfect Soft-Boiled Egg?
Achieving a soft-boiled egg is easy with a few tips! The key is timing and temperature. Start by bringing a pot of water to a gentle boil, then lower the heat to a simmer before adding the eggs.
- Cook for exactly 7 minutes for that lovely creamy yolk.
- Once done, dunk them in an ice bath to stop the cooking process.
- Peeling can be tricky, so gently tap them on the counter to crack the shell, then roll to loosen it.
This technique gives you a perfect egg every time! Enjoy the richness it adds to your soup.
How to Make Ramen Chicken Noodle Soup
Ingredients You’ll Need:
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups chicken broth
- 2 boneless, skinless chicken thighs or breasts
- 2 large eggs
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green onions, sliced (separate white and green parts)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional garnish: sliced mushrooms, shredded carrots
How Much Time Will You Need?
This Ramen Chicken Noodle Soup takes about 30 minutes in total. You’ll spend approximately 10 minutes preparing and about 20 minutes cooking. It’s a quick and satisfying meal that’s perfect for any day!
Step-by-Step Instructions:
1. Prepare the Eggs:
Start by bringing a pot of water to boil. Once it’s boiling, gently add the eggs and boil them for exactly 7 minutes for those delicious soft to medium yolks. After that, transfer the eggs to a bowl of cold water to cool. Once cool, peel the eggs and set them aside.
2. Sauté Aromatics:
In a large saucepan, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté everything for about 1-2 minutes until the garlic and ginger turn fragrant. This step is essential for building flavor!
3. Cook the Chicken:
Place the chicken thighs or breasts into the saucepan. Season with salt and pepper, and cook until the chicken is golden brown on each side, which should take about 4-5 minutes per side. Once cooked, remove the chicken from the pan and let it cool before slicing it thinly.
4. Simmer the Broth:
Pour the chicken broth into the saucepan, making sure to scrape up any browned bits at the bottom for extra flavor. Stir in the soy sauce and sesame oil, then bring the mixture to a simmer.
5. Cook the Noodles:
Once the broth is simmering, add the ramen noodles and cook them according to the package instructions, which typically takes about 3 minutes. Keep an eye on them to make sure they don’t overcook!
6. Assemble the Soup:
Now it’s time to serve! Divide the cooked noodles and broth into bowls. Top each bowl with sliced chicken, halved soft-boiled eggs, and sprinkle the chopped green onions (green parts) on each one. Add chili flakes for that extra kick!
7. Garnish & Serve:
If you’re using optional garnishes like sliced mushrooms or shredded carrots, add those now to make your soup even more inviting. Serve hot and enjoy your comforting bowl of ramen chicken noodle soup! It’s a dish that warms both the heart and the belly.
Can I Use Fresh Ramen Noodles Instead of Instant?
Yes, you can use fresh ramen noodles! Just decrease the cooking time according to the package instructions, as they typically cook faster than instant noodles. They’ll add a lovely texture to your soup!
What Can I Substitute for Chicken?
If you want a different protein, you can use tofu, shrimp, or even sliced beef. For a quicker option, shred rotisserie chicken and stir it into the broth at the end to warm it through.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply use vegetable broth, omit the chicken, and add extra veggies like bok choy, bell peppers, or broccoli. Tofu is also a great addition for protein!
How Do I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the broth separate from the noodles if possible, as the noodles can absorb too much liquid and become mushy. Reheat gently on the stovetop!