Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of fresh garlic, ginger, and chili flakes adds depth and warmth to the broth.
- Versatile: Easily customizable with your favorite vegetables or proteins.
- Comforting: A warm and hearty soup that’s perfect for chilly days.
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: In a large pot, heat oil over medium-high heat. Add carrot, bell pepper, garlic, ginger, and chili flakes. Cook until slightly softened, about 3 minutes, stirring often.
- Add Broth and Chicken: Pour in the chicken broth, then add the chicken breasts, the white parts of the green onion, and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook for about 10-15 minutes, until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks.
- Cook Noodles: Return the shredded chicken to the pot. Add the ramen noodles (you can break them into smaller pieces if desired). Cook for 3 minutes or until the noodles are al dente.
- Finish Soup: Stir in the green parts of the green onion, soy sauce, and chili crunch if desired. Serve hot.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Version: Use vegetable broth and replace the chicken with tofu or additional vegetables like baby bok choy or sliced mushrooms.
- Spicier Option: Increase the amount of red chili flakes or add a drizzle of chili oil for extra heat.
- Different Noodles: If you don’t have ramen noodles, you can substitute with spaghetti or spaghettini.
Storage/Reheating
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. To reheat, warm the broth on the stove or in the microwave until hot, then add the noodles just before serving. If you have a larger batch, you can freeze the broth and chicken for up to 3 months. It’s recommended to cook 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.
FAQs
What type of chicken is best for this soup?
Boneless, skinless chicken breasts are recommended, but you can also use boneless, skinless chicken thighs if you prefer. Leftover shredded chicken works well too.
Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth and replace the chicken with tofu or additional vegetables.
How can I make the soup spicier?
Increase the amount of red chili flakes or add a drizzle of chili oil to the finished soup.
What other vegetables can I add?
Feel free to add vegetables like shiitake mushrooms, zucchini, snap peas, bok choy, or sliced cabbage.
Can I use a different type of noodle?
If you don’t have ramen noodles, you can substitute with spaghetti, spaghettini, or even udon noodles.
How should I store leftovers?
Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days to prevent the noodles from becoming too soft.
Can I freeze this soup?
You can freeze the broth and chicken for up to 3 months. It’s best to cook fresh noodles when you’re ready to enjoy the soup again.
How do I reheat the soup?
Reheat the broth on the stove or in the microwave until hot, then add the noodles just before serving.
What is chili crunch?
Chili crunch is a spicy condiment made from chili peppers, garlic, and other seasonings. It adds heat
Ramen Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings
Description
Quick, easy, and flavorful homemade ramen soup with tender chicken, fresh veggies, and a kick of heat. Ready in 30 minutes!
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
- Sauté Vegetables: Heat oil over medium-high heat in a large pot. Add carrot, bell pepper, garlic, ginger, and chili flakes. Cook for 3 minutes, stirring often, until softened.
- Add Broth and Chicken: Pour in the chicken broth and add chicken breasts, the white parts of the green onion, and salt. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 10-15 minutes, until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks.
- Cook Noodles: Add the shredded chicken back to the pot, followed by the ramen noodles (break them into smaller pieces if desired). Cook for 3 minutes or until noodles are al dente.
- Finish Soup: Stir in the green parts of the green onion, soy sauce, and chili crunch (optional). Serve hot.
Notes
- Vegetarian Version: Use vegetable broth and substitute chicken with tofu or additional vegetables (e.g., baby bok choy, mushrooms).
- Spicy Variation: Increase chili flakes or add chili oil for extra heat.
- Different Noodles: Substitute ramen with spaghetti or udon noodles.
- Leftovers: Store the broth and noodles separately for up to 3 days. Freeze broth and chicken for up to 3 months and cook fresh noodles when ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
