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
Scale
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
