Chicken Ramen Soup
A soothing and comforting soup with a rich broth, tender chicken, and fresh noodles, perfect for busy weeknights and cozy gatherings.
Ingredients
For the Soup Base
- 2 pieces Chicken breasts Boneless, skinless; thighs can be used for richer flavor.
- 4 cups Chicken broth Homemade or store-bought.
- 2 packs Ramen noodles Fresh noodles recommended for better texture.
- 3 tablespoons Soy sauce Tamari is a great gluten-free alternative.
- 1 inch Ginger Fresh, peeled and sliced.
- 3 cloves Garlic Minced.
- 2 pieces Green onions Chopped; can substitute with chives.
- 4 pieces Soft-boiled eggs Optional, for creaminess and protein.
- 2 cups Veggies (bok choy, mushrooms, bamboo shoots) Use any preferred vegetables.
- 1 tablespoon Sesame oil For drizzling at the end.
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat, season the chicken breasts with salt and pepper, and cook until browned and no longer pink inside, about 5-7 minutes per side. Remove from the pot and set aside.
- In the same pot, add a little more oil if necessary and add minced garlic and ginger. Sauté until fragrant, about 1 minute.
Cooking
- Pour in the chicken broth and soy sauce, then bring to a gentle simmer.
- Break the ramen noodles in half and add them to the pot. Cook according to package instructions, about 4-5 minutes until tender.
- Add your chosen veggies, such as bok choy and mushrooms, and simmer for an additional 2-3 minutes until they are bright and cooked to your liking.
- While the noodles and veggies are cooking, shred the cooked chicken and return it to the pot. Stir to combine.
Serving
- Ladle the soup into bowls and top with a soft-boiled egg, green onions, and a drizzle of sesame oil.
Notes
Consider swapping chicken for tofu or shrimp, and add different herbs or spices to enhance flavor. Store leftovers in the fridge for up to 3 days or freeze broth and noodles separately for longer storage.