The Best chicken noodle soup with ramen noodles recipe
I have been making this chicken noodle soup with ramen noodles recipe for years, and it’s a staple in our household. I love how easy it is to make and how quickly it can be on the table.
The kids adore it, and it’s perfect for a weeknight dinner or a weekend gathering with friends and family. The combination of the rich chicken broth, the savory flavors of the soy sauce and sesame oil, and the springy texture of the ramen noodles is simply divine.
I’ve made this recipe countless times, but it never fails to impress. Whether you’re in the mood for something comforting and familiar or looking to mix things up with a new flavor profile, this recipe delivers every time.
And let’s not forget about the health benefits – with lean protein from the chicken, complex carbohydrates from the ramen noodles, and an array of vegetables to round out the dish, this soup is not only delicious but also nutritious. It’s also incredibly versatile – feel free to add your favorite vegetables, herbs, or spices to make it your own.
Chicken Noodle Soup with Ramen Noodles
4.7 from 1053 votes
A comforting and flavorful twist on classic chicken noodle soup, using chewy ramen noodles instead of traditional pasta. The rich broth is infused with ginger, garlic, and soy, making it a satisfying meal for any day.
1Heat the vegetable oil in a large pot over medium heat.
2Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes.
3Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
4Pour in the chicken broth and water and bring the mixture to a boil over high heat.
5Add the chicken breasts and reduce the heat to medium-low, allowing the chicken to simmer gently.
6Cook the chicken for 15 to 18 minutes, or until it reaches an internal temperature of 165°F and is no longer pink in the center.
7Remove the cooked chicken from the pot using tongs and place it on a cutting board.
8Let it rest for 5 minutes before shredding it into bite-sized pieces with two forks.
9While the chicken rests, add the sliced carrots and celery to the simmering broth and cook for 5 to 7 minutes, until the vegetables are tender but still have a slight crunch.
10Return the shredded chicken to the pot and stir in the soy sauce and sesame oil.
11Season the soup with salt and pepper to taste, keeping in mind that the soy sauce adds saltiness.
12Reduce the heat to low to keep the soup warm while you cook the noodles.
13Bring a separate pot of water to a boil over high heat.
14Add the ramen noodles and cook according to the package directions, usually 2 to 3 minutes, until they are tender but still chewy.
15Drain the noodles and divide them evenly among four serving bowls.
16Ladle the hot soup over the noodles in each bowl, making sure to distribute the chicken and vegetables evenly.
17Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds.
Tips: For a richer broth, use low-sodium chicken broth and adjust the salt at the end. Add a soft-boiled egg or a handful of baby spinach to each bowl for extra flavor and nutrition. If you prefer a spicier soup, stir in a teaspoon of chili garlic sauce or sriracha before serving.
Watch Video Of How Chicken Noodle Soup with Ramen Noodles Works
This chicken noodle soup with ramen noodles recipe is a staple in our household because it’s so easy to make and customize to our tastes.
Whether you’re serving a crowd or just looking for a quick and comforting meal for one or two, this recipe delivers every time.
It’s also an excellent choice for leftovers – simply store any remaining soup in an airtight container in the fridge for up to three days or freeze it for later use.
❓ Frequently Asked Questions About Chicken Noodle Soup with Ramen Noodles
1. What type of chicken should I use for this recipe?
I recommend using boneless, skinless chicken breasts for this recipe. They’re leaner than thighs and will cook more quickly, making them ideal for a weeknight dinner.
2. Can I use regular noodles instead of ramen noodles?
While you can substitute regular noodles for ramen noodles if you prefer, keep in mind that they will change the texture and flavor profile of the dish. Ramen noodles are specifically designed to hold onto broth, making them perfect for soups like this one.
3. How long does this soup take to make?
This soup comes together in about 30 minutes – quick enough for a weeknight dinner but still packed with flavor and nutrients.
4. Can I make this soup ahead of time?
Yes! This soup freezes beautifully – simply thaw it overnight in the fridge or reheat it in the microwave or on the stovetop when you’re ready to serve.
5. What if I don’t have sesame oil?
You can omit the sesame oil if you don’t have it on hand – simply omit it from the ingredient list or substitute another neutral-tasting oil like canola or grapeseed.
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