Ramen Chicken Noodle Soup Recipe

Introduction

This comforting Ramen Chicken Noodle Soup combines tender shredded chicken with fresh vegetables and savory broth, creating a flavorful bowl that’s quick to prepare. Perfect for a cozy night in or whenever you crave a warm, satisfying soup.

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 c. 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

1. Step 1: In a large saucepan over medium heat, heat the sesame oil and vegetable oil. Add the onion, celery, carrot, and red bell pepper. Cook, stirring occasionally, until softened and the onions are translucent, about 7 to 8 minutes.
2. Step 2: Add the grated garlic and ginger to the pan and cook, stirring, until fragrant, about 1 minute. Season with 1 teaspoon of kosher salt.
3. Step 3: Pour in the chicken broth and soy sauce, then bring the mixture to a simmer. Stir in the shredded chicken and sliced scallions, cooking until the chicken is warmed through and the scallions have softened slightly, about 1 to 2 minutes. Keep the soup warm over low heat.
4. Step 4: In a separate large pot of boiling water, cook the ramen noodles according to package directions, usually 2 to 3 minutes. Drain well.
5. Step 5: Divide the cooked ramen noodles among serving bowls. Ladle the hot soup over the noodles. Serve immediately, with chili oil on the side for those who like extra heat.

Tips & Variations

• For added depth, toast the garlic and ginger gently before adding other ingredients.
• Use leftover rotisserie chicken or cooked chicken thighs for juicier meat.
• Swap ramen noodles for rice noodles or soba if preferred.
• Add a soft-boiled egg or baby spinach for extra nutrition and richness.
• Adjust the chili oil portion to control spiciness, or substitute with sriracha or chili flakes.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove, then add freshly cooked noodles or reheat noodles briefly in hot water before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken, or use plant-based chicken alternatives for protein.

Can I prepare this soup in advance?

You can prepare the soup base ahead of time and refrigerate it for up to 2 days. Cook the noodles fresh just before serving to maintain their texture.

Ramen Chicken Noodle Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

A comforting and flavorful Ramen Chicken Noodle Soup featuring tender shredded rotisserie chicken, fresh vegetables, and savory broth enhanced with ginger, garlic, and soy sauce. This easy stovetop recipe is perfect for a cozy meal and topped with spicy chili oil for added zest.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Oils and Seasonings

• 2 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• Chili oil, for serving

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 garlic cloves, grated
• 1 tbsp grated peeled ginger
• 3 scallions, thinly sliced

Liquids

• 2 qt low- or no-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce

Protein and Noodles

• 1 rotisserie chicken breast, shredded
• 3 (3-oz.) ramen noodles packs; seasoning discarded

Instructions

1. Sauté Vegetables: In a large saucepan over medium heat, warm the toasted sesame oil and vegetable oil. Add the finely chopped onion, celery, carrot, and red bell pepper. Cook these vegetables, stirring occasionally, until they soften and the onions turn translucent; this should take about 7 to 8 minutes. Then add the grated garlic and peeled ginger, stirring continuously until fragrant, about 1 more minute. Season the mixture with 1 teaspoon of kosher salt.
2. Simmer Soup: Pour in the chicken broth and the reduced-sodium soy sauce, then bring the mixture to a gentle simmer. Add the shredded rotisserie chicken and thinly sliced scallions. Stir occasionally and cook for an additional 1 to 2 minutes, until the chicken is thoroughly warmed and scallions slightly soften. Keep the soup warm over low heat until ready to serve.
3. Cook Ramen Noodles: While the soup simmers, bring a large pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook for 2 to 3 minutes, or according to package instructions, until the noodles are just tender. Drain the noodles thoroughly.
4. Assemble and Serve: Divide the cooked ramen noodles evenly among serving bowls. Ladle the hot chicken and vegetable soup over the noodles. Offer chili oil on the side for guests to add according to taste, enhancing the soup’s flavor with spicy heat.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use tofu.
• Use low-sodium broth and soy sauce to control salt levels.
• Leftover soup can be refrigerated for up to 3 days; reheat gently on stovetop.
• Add fresh lime juice or chopped cilantro for extra brightness before serving.
• Adjust chili oil quantity based on preferred spice level.

Keywords: Ramen chicken noodle soup, easy chicken soup, stovetop ramen recipe, Asian chicken soup, quick noodle soup