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
