Creamy Ramen Chicken
A comforting bowl of creamy ramen chicken soup that combines tender chicken, rich broth, and soft noodles for a cozy meal.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
- 2 blocks Instant ramen noodles Discard the sodium-packed seasoning packet or use half for flavor.
- 4 cups Chicken broth Low-sodium if you’re watching salt.
- 1 cup Coconut milk or heavy cream Coconut milk gives a subtle sweetness; heavy cream adds richness.
- 2 tablespoons Soy sauce Or tamari for gluten-free.
- 3 cloves Garlic, minced Aromatic backbone.
- 1 teaspoon Fresh ginger, grated Brightens the creaminess.
- 1 cup Mushrooms, sliced Adds umami and texture.
- 2 cups Spinach or bok choy, packed Greens for color and nutrients.
- 2 Scallions, thinly sliced For finishing.
- 1 teaspoon Sesame oil Finishing drizzle.
- 1 tablespoon Nutritional yeast (optional) Adds cheesy depth without dairy.
Instructions
Cooking the Chicken
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper and sear until golden on both sides, about 3 minutes per side.
- Remove chicken and set aside.
Sautéing Aromatics and Mushrooms
- In the same pan, add a splash more oil if needed.
- Sauté garlic and ginger for 30 seconds until fragrant, then add sliced mushrooms and cook until browned, about 4 minutes.
Building the Broth
- Pour in the chicken broth and soy sauce, scraping up any browned bits from the pan.
- Bring to a gentle simmer.
Cooking the Noodles and Cream
- Break the ramen noodles into chunks and add to the simmering broth along with the coconut milk or cream.
- Cook for 2-3 minutes until noodles are tender.
Finishing the Dish
- Slide the seared chicken back into the pan and simmer for another 2 minutes until heated through.
- Stir in spinach or bok choy until wilted. Taste and adjust seasoning.
- Remove from heat, stir in a teaspoon of sesame oil and nutritional yeast if using.
- Ladle into bowls and garnish with scallions and chili flakes. Serve immediately.
Notes
Store leftovers for up to 3 days in an airtight container. For a vegetarian option, use tofu and vegetable broth. Can add cream cheese for extra creaminess.