This Chicken Ramen Noodle Soup is one of those cozy, slurp-worthy bowls that warms you from the inside out. It’s simple, flavorful, and just feels like a hug in a bowl. You’ll love how easy it is to throw together, especially on chilly nights or when you want something comforting without a lot of fuss. I’ve made this soup so many times, and every single time it hits the spot.
What You’ll Need
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, peeled and sliced into thin rounds
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cups cooked shredded chicken (from rotisserie or leftover chicken)
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 baby bok choy, halved lengthwise
- 2 green onions, thinly sliced
- 2 soft-boiled eggs, halved
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Why I Love This Recipe
There’s something magical about a bowl of ramen. It brings me back to college days when instant noodles were the go-to, but now it’s grown up — with real broth, fresh veggies, and tender chicken.
- The broth is packed with flavor but still light
- It’s a one-pot meal, so cleanup is easy
- It uses ingredients you probably already have
- It feels fancy without being hard to make
- You can add or swap anything to fit your mood
Servings & Cook Time
Serves: 4
Total Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 410
- Protein: 28g
- Fat: 14g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Simmering the garlic, ginger, and onion in sesame oil helps pull out their deep aroma and flavor, giving the broth a savory base. Ramen noodles cook super fast, and tossing them in last keeps them from going mushy. Baby bok choy steams gently in the broth, staying tender but crisp. And that soy sauce + rice vinegar combo adds umami with just a little tang.
Common Mistakes
- Overcooking the noodles – Ramen noodles cook in 3 minutes. Any longer and they get mushy fast.
- Not sautéing the aromatics – Skipping this step makes your soup taste flat. The oil helps carry the flavors into the broth.
- Adding bok choy too early – It gets soggy if overcooked. Add it near the end.
- Boiling the eggs too hard – You want a soft, jammy yolk. 6-7 minutes is perfect for soft-boiled eggs.
What to Serve With
- Steamed edamame with sea salt
- Gyoza or potstickers
- Cucumber salad with sesame oil
- Jasmine or sticky rice (if you want something extra filling)
- Hot tea or cold sparkling water with lemon
FAQ
Can I use leftover rotisserie chicken?
Yes! It’s perfect for this and saves time.
Can I make this vegetarian?
Totally. Use veggie broth and add tofu instead of chicken.
How do I store leftovers?
Store the noodles separately from the broth to keep them from getting soggy. Reheat gently.
Can I freeze this?
Freeze the broth and chicken, but add fresh noodles when serving.
What ramen noodles should I use?
Any instant ramen pack works. Just throw away the seasoning packet.
Make Ahead Tips
- You can make the broth (with chicken and veggies) up to 3 days in advance.
- Store it in the fridge and boil fresh noodles and add toppings right before serving.
- Soft-boiled eggs can be made 2 days ahead. Keep them in the fridge, unpeeled.
Let’s Make It!
Step 1: Sauté Aromatics
Ingredients: 1 tbsp sesame oil, 1 tbsp olive oil, 1 diced onion, 3 cloves garlic (minced), 1 tbsp fresh ginger (minced)
Heat sesame oil and olive oil in a soup pot over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté for 3–4 minutes until everything is soft and fragrant.
Step 2: Add Carrots and Broth
Ingredients: 2 sliced carrots, 6 cups chicken broth, 2 cups water
Toss in the carrot slices and pour in the chicken broth and water. Bring it all to a simmer and let it cook for 5–6 minutes until carrots are tender.
Step 3: Add Flavor
Ingredients: 1 tbsp soy sauce, 1 tbsp rice vinegar
Stir in the soy sauce and rice vinegar. Taste and adjust seasoning with salt or pepper if needed.
Step 4: Add Chicken and Bok Choy
Ingredients: 2 cups cooked shredded chicken, 2 halved baby bok choy
Add the shredded chicken and halved bok choy into the pot. Let it simmer another 3–4 minutes until bok choy is just tender.
Step 5: Cook the Noodles
Ingredients: 2 packs ramen noodles (seasoning discarded)
Break up the ramen bricks and drop them into the pot. Let them cook for 3 minutes until tender, then stir gently to loosen them.
Step 6: Finish and Serve
Ingredients: 2 sliced green onions, 2 halved soft-boiled eggs, sesame seeds (optional)
Ladle soup and noodles into bowls. Top with halved soft-boiled eggs, a sprinkle of sliced green onions, and a pinch of sesame seeds if you like.
Leftovers & Storage
- Store the broth and solids (chicken, veggies) together in an airtight container. Keep noodles separate in another container.
- Refrigerate for up to 3 days.
- Reheat gently on the stove. Add fresh green onions or a new egg to freshen it up.
That’s It!
I hope you love this Chicken Ramen Noodle Soup as much as I do. It’s such a good, feel-good meal that’s perfect for easy dinners or when you just need something warm and satisfying. Try it, tweak it, make it your own — then come back and let me know how it turned out or ask anything you’re wondering about.
