This warm and cozy Ramen Chicken Noodle Soup is a big hug in a bowl! With tender chicken, slurp-worthy noodles, and yummy broth, it’s perfect for chilly days or when you’re feeling under the weather.
I love how quick and easy it is to make. Just toss everything in a pot, and before you know it, you’re enjoying a steaming bowl. Who doesn’t feel better with soup, right? 😊
Key Ingredients & Substitutions
Chicken Broth: This is the heart of your soup! Use homemade broth if you can; it really enhances the flavor. Store-bought is okay too—look for low-sodium versions if you’re watching your salt intake.
Ramen Noodles: Traditional ramen noodles give the best texture. If you can’t find them, go for other quick-cooking noodles like udon or soba. Just avoid instant noodle packets that come with a seasoning packet.
Cooked Chicken: Rotisserie chicken is my favorite for this recipe. It’s easy and adds great flavor. Any leftover cooked chicken works too, like grilled or poached chicken.
Mushrooms: Use any type you enjoy! Cremini or shiitake add great umami. If you’re not a fan of mushrooms, feel free to skip them or substitute with spinach or bok choy.
Asparagus: This vegetable adds a nice crunch. If you don’t have asparagus, use snap peas or even broccoli florets. Just make sure to adjust cooking time accordingly!
How Can I Achieve Perfectly Soft-Boiled Eggs?
Soft-boiled eggs are a lovely addition to ramen. Follow these simple steps to get that perfect runny yolk:
- Boil your water in a pot. Once it’s bubbling, gently add the eggs to avoid cracking.
- Cook for 6–7 minutes. Don’t rush—timing is key!
- After cooking, transfer them to an ice bath to stop the cooking process immediately.
- Peel carefully under running water to make it easier. Then cut them in half right before serving.
This technique ensures you get that creamy, soft yolk that blends wonderfully with the broth!
How to Make 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)
- 1 ½ cups cooked chicken breast, shredded
- 1 cup sliced mushrooms (such as cremini or button)
- 1 cup fresh asparagus, sliced diagonally
- 2 green onions, thinly sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional)
- 1 tsp sesame oil
- 1 tsp chili flakes (optional, for spice)
- Black and white sesame seeds for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Ramen Chicken Noodle Soup will take about 20 minutes in total. You’ll spend about 10 minutes prepping the ingredients and cooking the soup, plus time to make the soft-boiled eggs. Quick, easy, and so worth it!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by bringing a pot of water to a boil. Gently add the eggs and cook them for about 6–7 minutes for that perfect soft-boiled egg with a runny yolk. Once done, immediately transfer the eggs to an ice bath to stop the cooking. After they’ve cooled, peel them and set aside.
2. Start the Broth:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing them for about 1 minute until they become fragrant. This will give your soup a lovely aromatic base!
3. Combine Broth and Seasonings:
Pour in the chicken broth and water, then bring the mixture to a simmer. Stir in the soy sauce, miso paste (if using), and chili flakes for a hint of spice. Taste it and add salt or more soy sauce if you like it a bit saltier.
4. Add Vegetables:
Next, toss in the sliced mushrooms and asparagus. Let them simmer for about 3–4 minutes until they are tender and colorful.
5. Cook the Noodles:
Now, add the ramen noodles to the pot. Cook them according to the package instructions (usually around 3 minutes), stirring occasionally to prevent them from sticking together.
6. Finish it Up:
After the noodles are cooked, add the shredded cooked chicken and sliced green onions to the soup. Stir gently and heat everything through for another minute or two.
7. Serve:
Now it’s time to dish out your soup! Divide the soup and noodles into bowls. Halve the soft-boiled eggs and place them on top of the soup. Garnish with extra green onions and a sprinkle of black and white sesame seeds for that final touch.
8. Enjoy!
Serve your delicious Ramen Chicken Noodle Soup hot, along with chopsticks and a spoon. Dive in and enjoy the warmth and comfort of this delightful meal!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred the chicken and add it to the broth at the end to warm it through.
What Can I Substitute for Asparagus?
If you don’t have asparagus on hand, feel free to use other veggies like snap peas, bok choy, or spinach. Just adjust the cooking time based on the vegetable’s tenderness.
How Can I Make This Soup Spicier?
To amp up the heat, you can add more chili flakes or a splash of sriracha or chili oil. Add according to your taste preference while the broth is simmering.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the chicken. You can add more mushrooms or tofu for protein, and still enjoy the same delicious flavors!