Ramen Chicken Noodle Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/ramen-chicken-noodle-soup-recipe/
