Description
This Homemade Chicken Ramen Soup is a comforting and quick-to-make dish combining tender cooked chicken, flavorful broth, and classic instant ramen noodles. Enhanced with garlic, fresh ginger, soy sauce, and garnished with green onions and sesame oil, it offers a delicious twist on a beloved Japanese-style soup, perfect for a cozy meal in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast or thighs, sliced or shredded
- 2 packs instant ramen noodles (discard seasoning packet)
- 4 cups chicken broth (low-sodium preferred)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 1 teaspoon sesame oil (optional)
Instructions
- Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant to build the base flavor for your soup.
- Prepare Broth: Pour in the chicken broth and soy sauce into the pot. Allow the mixture to simmer gently for 5 to 10 minutes to let the flavors meld together beautifully.
- Add Chicken: Stir in the cooked chicken breast or thighs to the simmering broth, ensuring the meat warms through evenly.
- Cook Noodles: Add the instant ramen noodles to the pot and cook according to the package instructions, approximately 2 to 4 minutes, until tender.
- Serve and Garnish: Divide the noodles and broth evenly between bowls. Top each serving with chopped green onions and drizzle with sesame oil if desired for an added layer of flavor.
- Enjoy: Serve the ramen hot, enjoying a quick and satisfying homemade soup that’s perfect for any day.
Notes
- Use low-sodium chicken broth to control salt levels.
- Discarding the seasoning packets helps reduce excess sodium.
- Optional sesame oil adds a nutty aroma but can be omitted for a lighter dish.
- Feel free to add vegetables like spinach, mushrooms, or carrots to enhance nutrition.
- Use leftover cooked chicken or rotisserie chicken for convenience.
