Ramen Chicken Noodle Soup Recipe
Introduction
This comforting ramen chicken noodle soup combines tender shredded chicken with fresh vegetables and flavorful broth. It’s a quick and satisfying meal perfect for any day you crave something warm and nourishing.
Ingredients
- 2 tbsp. toasted sesame oil
- 2 tbsp. vegetable oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 2 celery ribs, cut into 1/4″ pieces (about 1 cup)
- 2 small carrots, peeled, sliced into 1/4″ rounds (about 1 cup)
- 1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)
- 3 garlic cloves, grated
- 1 tbsp. grated peeled ginger
- 1 tsp. kosher salt
- 2 qt. low- or no-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 1 rotisserie chicken breast, shredded
- 3 scallions, thinly sliced
- 3 (3-oz.) ramen noodle packs, seasoning discarded
- Chili oil, for serving
Instructions
- Step 1: In a large saucepan over medium heat, heat the toasted sesame oil and vegetable oil. Add the onion, celery, carrot, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 7 to 8 minutes. Add the grated garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Season with 1 teaspoon kosher salt.
- Step 2: Pour in the chicken broth and soy sauce, then bring the mixture to a simmer. Add the shredded chicken and sliced scallions. Cook, stirring occasionally, until the chicken is warmed through and the scallions have softened slightly, about 1 to 2 minutes. Keep the soup warm over low heat.
- Step 3: Meanwhile, bring a large pot of water to a boil. Cook the ramen noodles according to package directions, usually 2 to 3 minutes. Drain the noodles well.
- Step 4: Divide the cooked ramen noodles evenly among serving bowls. Ladle the hot soup over the noodles. Serve immediately with chili oil on the side for those who like a spicy kick.
Tips & Variations
- For extra depth of flavor, toast the garlic and ginger gently in the oil before adding the vegetables.
- Use leftover rotisserie chicken or cooked shredded chicken breast for convenience.
- If you prefer a vegetarian version, substitute vegetable broth and omit the chicken.
- Add a soft-boiled egg or steamed broccoli for added texture and nutrition.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent them from getting soggy. Reheat the soup gently on the stove and add freshly cooked ramen noodles when ready to serve.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant ramen seasoning packets in this soup?
It’s best to discard the seasoning packets because they are often very salty and may overpower the fresh flavors of the soup.
What can I substitute for rotisserie chicken?
You can use any cooked shredded chicken, such as leftover roasted chicken or poached chicken breasts, to make this soup.
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Ramen Chicken Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Ramen Chicken Noodle Soup is a flavorful and comforting dish featuring tender shredded rotisserie chicken, fresh vegetables, and perfectly cooked ramen noodles in a savory broth enhanced with toasted sesame oil and soy sauce. It’s a quick and easy soup that brings restaurant-style ramen to your home kitchen using simple ingredients and stovetop cooking.
Ingredients
Oils and Aromatics
- 2 tbsp toasted sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves, grated
- 1 tbsp grated peeled ginger
Vegetables
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 2 celery ribs, cut into 1/4″ pieces (about 1 cup)
- 2 small carrots, peeled, sliced into 1/4″ rounds (about 1 cup)
- 1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)
- 3 scallions, thinly sliced
Soup Base and Protein
- 1 tsp kosher salt
- 2 quarts low- or no-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 1 rotisserie chicken breast, shredded
Noodles and Extras
- 3 (3-oz.) ramen noodle packs; seasoning discarded
- Chili oil, for serving
Instructions
- Sauté Vegetables: In a large saucepan over medium heat, heat the toasted sesame oil and vegetable oil. Add the chopped onion, celery, carrot, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and onions are translucent, about 7 to 8 minutes. Next, add the grated garlic and ginger, continuing to cook and stir until fragrant, about 1 minute. Season with 1 teaspoon kosher salt at this stage.
- Make the Soup: Pour in the chicken broth and reduced-sodium soy sauce, then bring the mixture to a gentle simmer. Add the shredded rotisserie chicken and sliced scallions, cooking while stirring occasionally until the chicken is warmed through and the scallions are slightly softened, approximately 1 to 2 minutes. Keep the soup warm on low heat.
- Cook Ramen Noodles: Meanwhile, bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually 2 to 3 minutes until tender. Drain the noodles well.
- Serve: Divide the cooked ramen noodles evenly into serving bowls. Ladle the hot chicken soup over the noodles. Serve immediately with chili oil on the side to add spice if desired.
Notes
- For a spicier soup, add more chili oil or include sliced fresh chilies.
- Discard the ramen seasoning packets to control sodium levels and flavor balance.
- You can substitute the rotisserie chicken breast with leftover cooked chicken or shredded turkey.
- Make sure to use low- or no-sodium chicken broth to manage the salt content.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: Ramen Chicken Noodle Soup, Chicken Noodle Soup, Ramen Soup, Quick Soup Recipe, Comfort Food
