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Easy Chicken Ramen Noodle Soup Recipes

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

easy-chicken-ramen-recipes

Classic Noodle Soup Recipe

Ingredients:

Produce

2 Carrots, whole

3 cloves Garlic

1 1/2 inch Ginger, fresh

2 Green onions, whole

4 cups Kale

1 14 oz package Oyster mushrooms

Refrigerated

2 Eggs, soft

Canned Goods

4 cups Broth

Condiments

1/4 cup Soy sauce

1/4 cup Sriracha

Baking & Spices

2 tbsp Avocado oil

2 tbsp Sesame seeds

Oils & Vinegars

Scroll to Continue

2 tsp Sesame oil

Other

2 packages Ramen

Instructions:

  • In a large pot, heat your oil over medium heat.
  • Add the sliced mushrooms, carrots, garlic, and ginger. Cook until softened and fragrant, stirring frequently.
  • Add the sesame oil, broth, soy sauce, sriracha, and kale. Simmer ~10 minutes so the kale cooks and the flavors come together.
  • Add the ramen noodles and cook until just softened.
  • Divide between two large bowls. Top with green onions, eggs, and sesame seeds
easy-chicken-ramen-recipes

Chicken Ramen Noodle Recipe

Ingredients:

Meat

1 cup Chicken, cooked

Produce

4 Garlic cloves

2 tbsp Ginger

1 bunch Green onion

1 3.2 oz package Shiitake mushrooms

Refrigerated

12 Minute eggs

Canned Goods

6 cups Chicken stock

Condiments

1 tbsp Chili paste/ sauce

3 tbsp Soy sauce

Pasta & Grains

3 packs Ramen noodles

Baking & Spices

1/2 tsp Salt

1 Sesame seeds

Oils & Vinegars

5 tbsp Sesame oil, Organic

Instructions:

  • In a small bowl, combine the 3 ingredients for the Scallion, Chili, Sesame oil. Set aside.
  • Heat 1 tablespoon sesame oil in a medium sized soup pot. Add the garlic and ginger and sauté until fragrant.
  • Add the chicken stock, soy sauce, green onions, mushrooms, chicken and salt and bring to a boil. Add the 3 packages of ramen (noodles only, don't use the the flavor packets). Boil for 2 minutes until noodles are soft. Remove from heat.
  • Sprinkle the sesame seeds over the soup and place the soft boiled (6 minute) egg in the bowl. Serve with the Scallion, chili, sesame oil.
easy-chicken-ramen-recipes

Chicken Katsu Ramen Noodle Recipe

Ingredients:

Meat

2 Chicken thighs, whole Boneless and Skinless

Produce

1 Micro greens

Refrigerated

3 Egg, whole

Canned Goods

4 cups Chicken stock

Condiments

1 tbsp Less sodium soy sauce

1 tbsp Ponzu sauce

1 Sambal chili and garlic paste

2 big tbsp White miso

Baking & Spices

1 Black sesame seeds

1/4 cup Cornstarch

2 tsp Kosher salt

Oils & Vinegars

1 Canola oil

Bread & Baked Goods

2 cups Panko

Liquids

2 tbsp Water

Other

4 packets dried ramen, discard seasoning,

Instructions:

  • STEP 1: Prepare the soft boiled eggs first, boil eggs for 6 minutes and place in an ice bath for 15 minutes, then peel. Set aside until ready to serve. On a meat safe cutting board cover chicken thighs with plastic wrap, flatten using a meat mallet or heavy bottom pan, about 1/2 inch thickness.
  • STEP 2: Remove plastic wrap and season with kosher salt. In a shallow dish whisk together water, eggs, cornstarch and kosher salt. Place panko in a separate shallow dish.
  • STEP 3: In a large cast iron skillet or heavy bottomed pot fill with canola oil to {about 2 cups} and heat to 350 degrees F {always use a oil/candy thermometer to monitor temp}. Have a separate sheet pan lined with a rack handy for the chicken after frying. Dip the chicken thighs into egg mixture until coated. Dip into the panko and coat both sides. Fry in oil about 6 minutes per side until golden brown. Transfer to the pan lined with a rack to drain.
  • STEP 4: Boil ramen bricks in water for 3 minutes. You want it slightly al dente because you’ll finish cooking in the broth. Drain well and set aside until ready to add to broth.
  • STEP 5: Meanwhile, stir together chicken stock, soy sauce, ponzu sauce in a medium size pot over medium high heat. Bring to a boil and reduce to a simmer for 5 minutes. Reduce heat and add miso paste. Season with kosher salt. Stir in to combine and simmer {don’t boil} on low. Add cooked ramen noodles.
  • STEP 6: To assemble: Place ramen in serving bowls and ladle broth over top. Slice chicken katsu and top on ramen. Gently slice soft boiled eggs in half and place on top. Top with Sambal chili paste, garnish with micro greens and garnish with sesame seeds and chopped green spring onions.
easy-chicken-ramen-recipes

Chicken Ramen Noodles With Creamy Sauce Recipe

Ingredients:

Meat
2 cup: Rotisserie chicken

Produce
1: Carrot, large
1/3 cup: Cilantro, fresh
2 cloves: Garlic
1: Lime, wedges
2: Red bell peppers
1: Yellow onion

Canned goods
2 (13.5-oz.) cans: Coconut milk
3 cup: Swanson chicken broth

Pasta & grains
1 package: Ramen noodles

Baking & spices
1/2 tsp: Cayenne pepper
1 tbsp: Curry powder
1: Kosher salt

Oils & vinegars
1 tbsp: Coconut oil

Instructions:

  • In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
  • Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. Garnish with cilantro and serve with lime.
easy-chicken-ramen-recipes

Thai Red Chicken Ramen Noodle Recipe

Ingredients:

Gluten free

Meat
1 1/2 lb: Chicken breast, boneless skinless cooked and shredded

Produce
2: Carrots
1/3 cup: Cilantro, fresh
2: Garlic cloves
1 tbsp: Ginger, fresh
1 cup: Red onion
1/2 cup: Snow peas

Canned goods
6 cups: Chicken broth
14 oz: Coconut milk
3 tbsp: Red curry paste

Condiments
2 tbsp: Lime juice, fresh

Pasta & grains
8 oz: Brown rice noodles

Baking & spices
1: Red pepper

Oils & vinegars
1 tbsp: Coconut oil

Instructions:

  1. Heat a large dutch oven or soup pot to medium high heat.
  2. Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
  3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
  4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
  5. In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
  6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
  7. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
  8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes. Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!

Easy Chicken Ramen Soup Recipe

Ingredients:

Meat
1 lb: Chicken breast, skinless boneless tenders

Produce
3: Carrots, small
5 cloves: Garlic
1 tbsp: Ginger
2 cups: Kale
1: Onion, small
1/2 tsp: Oregano, dried
1 1/2 tsp: Powdered garlic
1/2 cup: Scallions

Canned goods
4 cups: Chicken stock
2 tbsp: Tomato paste

Condiments
1 tbsp: Soy sauce
2 tbsp: Sriracha hot sauce

Pasta & grains
3 packages: Ramen noodles

Baking & spices
3/4 tsp: Black pepper, ground
1/2 tsp: Cayenne pepper
1/2 tsp: Celery salt
1/2 tsp: Chili powder
3/4 tsp: Salt

Oils & vinegars
4 tbsp: Olive oil
1 tsp: Rice vinegar

Nuts & seeds
1 tsp: Cumin, ground

Liquids
2 cups: Water

Instructions:

For the Chicken:

  • Preheat oven to 375 degrees (F).
  • Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.
  • Place in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, slice the chicken into thin strips. While the chicken is roasting, make the soup.

For the Ramen Noodle Soup:

  • Add the olive oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato paste and cook for 4 minutes, stirring occasionally. Bring mixture to a rolling simmer; add soy sauce and vinegar (if using), and simmer for another 8-10 minutes.
  • Taste and adjust seasoning as needed. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with chicken.

Simple Chicken Ramen Noodles Recipe

Ingredients:

Meat
2 cups: Rotisserie chicken

Produce
2: Carrots
2: Celery sticks
2: Garlic cloves
1: Onion

Canned goods
4 cups: Chicken stock or low-sodium broth

Pasta & grains
4 oz: Ramen noodles

Baking & spices
1: Black pepper, Freshly ground
1: Kosher salt

Oils & vinegars
2 tbsp: Olive oil, extra-virgin

Instructions:

  • In a medium pot, heat the oil over medium high heat until hot. Stir in the onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the vegetables are browned, about 8 minutes. Stir in the stock and chicken and bring to a simmer.
  • Simmer the soup 15 minutes, then stir in the ramen and continue to simmer until the noodles are tender, about 5 minutes. Season with salt and pepper to taste and serve.
easy-chicken-ramen-recipes

Miso Chicken Ramen Noodles Recipe

Ingredients:

Meat
1 cut into thick 2-inch thick strips: 1 lb. chicken breast

Produce
1 1/2 tbsp: Carrots
1 tbsp: Garlic
1 tsp: Ginger
1/2: Onion, large
1 tsp: Scallion
1/3 cup: Sweet corn, frozen
1: Tomato, large

Refrigerated
2: Eggs

Condiments
2 tbsp: Miso paste, organic
1 tsp: Soy sauce

Pasta & grains
2 servings: Ramen noodles

Baking & spices
1 tsp: Black pepper, ground
1 tsp: Cayenne pepper
1 tsp: Granulated sugar
1 tsp: Salt
1 tsp: Sesame seeds, white

Oils & vinegars
1 tbsp: Vegetable oil

Liquids
4 cups: Water

Other
1 seaweed, cut in half

Instructions:

  • In a large pot, heat vegetable oil over medium heat. Add onion, tomato and garlic. Stir and cook for 5 minutes until tomatoes are soft and mushy.
  • Add water and ginger and bring to a boil. Boil for 5 minutes.
  • Stir in miso paste and dissolve into the soup. Simmer for an additional 3 minutes.
  • Marinate chicken : add seasoning (salt, pepper, sugar, soy sauce, and cayenne pepper, if using) in a medium Ziploc bag. Shake well to mix together. Add the chicken strips to the Ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the chicken to coat.
  • Place in the fridge and allow chicken to marinate for at least 30 minutes, up to overnight.
  • Remove the marinated chicken strips out of the bag and place them on the air fryer basket. Space them evenly and cook at 375 F for 12 minutes. Take out the basket once halfway through and shake it a little bit so that each side cooks evenly.
  • Cooking the chicken in an air fryer yields the best results. However, if you do not have an air fryer, simply pan-fry the marinated chicken on medium heat for approximately 7 minutes until fully cooked through, while stirring continuously.
  • In a medium pot, bring water to a boil and add the ramen noodles. Cook for 2-3 minutes, until soft, or according to package directions. Divide the noodles into two large bowls.
  • Evenly divide and add in corn, air-fry chicken strips, chopped scallions, and one soft-boiled egg to each bowl. Pour in miso broth over top. Garnish each bowl with seaweed nori and grated carrots.

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