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Chicken Ramen Soup

A comforting and satisfying bowl of homemade chicken ramen soup that’s quick and easy to make, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breasts Tender and perfect for soaking up the rich broth.
  • 2 packs Ramen Noodles Classic or whole grain/bean-based noodles.
  • 4 cups Chicken Broth Good quality broth is essential; can substitute vegetable broth.
  • 3 tablespoons Soy Sauce Low-sodium is a good alternative for less salt.
  • 1 tablespoon Fresh Ginger, grated Brightens the soup; can substitute ground ginger.
  • 2 cloves Garlic, minced Aromatic warmth; can use garlic powder.
  • 2 cups Spinach or Bok Choy Any leafy greens can be used.
  • Green Onions, for garnish Adds fresh crunch and color.

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and grated ginger, stirring until fragrant (about 1 minute).
  2. Place the chicken breasts in the pot and pour in the chicken broth and soy sauce. Bring it to a gentle simmer.
  3. Let it simmer for about 15-20 minutes, or until the chicken is cooked through.
  4. Once cooked, remove the chicken and shred it using two forks. Return the shredded pieces to the pot.
  5. Add the ramen noodles to the pot. Cook according to package instructions, usually about 4 minutes.
  6. In the last minute of cooking, add the spinach or bok choy and let it wilt in the soup.
  7. Ladle the soup into bowls, garnishing with sliced green onions. Enjoy!

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. For freezing, do so before adding noodles.