This cozy Ramen Chicken Noodle Soup is perfect for chilly days! With tasty chicken, chewy noodles, and a warm broth, it’s like a hug in a bowl.
What I love most is how quickly it comes together! Just toss everything in, let it simmer, and you’re ready to enjoy a delicious meal. Perfect for slurping, too! 🍜
Key Ingredients & Substitutions
Chicken Broth: A rich chicken broth gives your soup depth. For a vegetarian option, use vegetable broth, or if you’re short on time, low-sodium store-bought broth works well too!
Ramen Noodles: Traditional ramen noodles are best, but you can use instant noodles or rice noodles if you prefer gluten-free options. Just make sure to discard any seasoning packets!
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you want a richer flavor, try using thighs or even rotisserie chicken for a quick prep.
Baby Bok Choy: This veggie adds a nice crunch! If not available, feel free to replace it with spinach or Swiss chard for a similar effect. They cook quickly and add color.
Eggs: Soft-boiled eggs are classic, but you can skip them or substitute with hard-boiled eggs if you prefer. Just remember, the runny yolk adds creaminess!
How Do I Cook the Perfect Soft-Boiled Eggs?
Getting that soft-boiled egg with a creamy yolk can be tricky, but it’s pretty simple. Here’s the trick:
- Boil water in a small pot and gently add the eggs.
- Timer alert! Boil them for exactly 7 minutes for a runny yolk.
- Transfer eggs immediately to an ice bath to stop cooking. This makes peeling easier!
- Peel and slice in half when cool, and add them on top of your ramen for a delicious addition!
Ramen Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth
- 2 cups water
- 2 packs ramen noodles (discard seasoning packets)
- 2 boneless, skinless chicken breasts
- 2 heads baby bok choy, halved lengthwise
- 2 large eggs
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili paste or sriracha (optional)
- 2 green onions, sliced
- Black sesame seeds, for garnish
- Salt and pepper, to taste
Time Estimate:
This delicious ramen chicken noodle soup takes about 30 minutes from start to finish. With just about 15-20 minutes for cooking the chicken and the soup prep, you’ll have a warm, comforting meal ready to serve in no time!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, pour in the chicken broth and water. Add the soy sauce, minced garlic, ginger, and sesame oil. Stir everything together and bring it to a boil over medium-high heat—get that delicious aroma going!
2. Cook the Chicken:
Once boiling, carefully add the chicken breasts to the pot. Lower the heat and let it simmer. Cover the pot and cook for about 15-20 minutes until your chicken is cooked through and tender.
3. Soft-Boil the Eggs:
While the chicken is cooking, take a small pot and bring water to a boil. Gently add the eggs and let them boil for exactly 7 minutes for that soft, runny yolk. After time’s up, remove the eggs and transfer them to an ice bath to cool down; this makes peeling easier!
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the broth and place it on a plate. Shred it into bite-sized pieces using two forks; it’s so easy!
5. Add Vegetables and Noodles:
Now, add the baby bok choy to the pot and let it cook for about 2-3 minutes until it’s tender. Next, drop in the ramen noodles and cook them according to package instructions, usually around 3-4 minutes, stirring occasionally to separate them.
6. Combine Everything:
Return the shredded chicken to the pot and stir everything together. Taste the broth and season it with salt, pepper, and chili paste or sriracha if you want a spicy kick!
7. Serve and Enjoy:
Ladle the piping hot soup into bowls. Cut the soft-boiled eggs in half and place them on top along with the bok choy and chicken. Finish off with a sprinkle of sliced green onions and black sesame seeds for a touch of flair!
Enjoy your comforting homemade ramen chicken noodle soup! It’s perfect for any day that needs a little warmth and flavor! 🥢🍜
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred it and add it to the soup towards the end of cooking, allowing it to heat through without drying out.
How Can I Make This Recipe Gluten-Free?
To make this ramen chicken noodle soup gluten-free, simply use gluten-free soy sauce and substitute the ramen noodles with rice noodles or gluten-free noodles available at the store.
What Can I Use Instead of Baby Bok Choy?
If you can’t find baby bok choy, feel free to substitute with other quick-cooking greens like spinach, Swiss chard, or kale. Add them in the last couple of minutes of cooking for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. However, it’s best to keep the noodles separate if you’re planning to reheat to prevent them from getting mushy. Reheat gently on the stove or in the microwave, adding a splash of broth as necessary.