Chicken Noodle Soup gets a ramen-style twist with soy sauce, garlic, and sesame oil for a hearty, slurpable upgrade. If your weeknight routine needs something cozy yet quick, this bowl brings springy noodles, tender chicken, and a savory, aromatic broth that tastes like comfort without taking all night. It’s the kind of simple, satisfying recipe you’ll come back to whenever you’re craving big flavor and warm broth.
Why You’ll Love It
This recipe leans on pantry staples—soy sauce, garlic, ginger, and sesame oil—to deepen boxed chicken broth fast. Ramen noodles cook in minutes and soak up flavor without turning mushy, while shredded chicken adds protein to keep you full. The final touch of scallions wakes up every spoonful.
Ingredients
- 2 tsp neutral oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 6 cups low-sodium chicken broth
- 2–3 tbsp soy sauce, to taste
- 1 tsp toasted sesame oil
- 1 tsp sugar or honey (optional, balances salt)
- 2 (3-oz) ramen noodle bricks, seasoning packets discarded
- 2 cups cooked shredded chicken
- 4 scallions, thinly sliced (white and green parts)
- Chili oil and toasted sesame seeds (optional)
- Salt and black pepper, to taste
Instructions
- Build the base: Warm oil in a pot over medium heat. Sauté garlic and ginger 30 seconds until fragrant.
- Broth: Add chicken broth, soy sauce, sesame oil, and optional sugar. Bring to a lively simmer for 5 minutes.
- Noodles + chicken: Add ramen and cook per package time until just tender. Stir in shredded chicken and the white parts of the scallions; heat through.
- Finish: Taste and adjust salt/pepper or soy. Ladle into bowls and top with green scallion slices, sesame seeds, and a few drops of chili oil if desired.
Health Benefits
- Protein + satisfaction: Chicken provides lean protein that helps keep you full.
- Aromatic support: Garlic and ginger are naturally warming and may help digestion.
- Hydration & comfort: A soothing broth is gentle and hydrating, especially on chilly days.
Variations
- Chicken Pasta Soup: Swap ramen for small pasta like ditalini for a different bite.
- Turkey Noodle Soup: Use shredded turkey and turkey broth for a leftover-friendly version.
- Rice Noodle Soup: Try medium rice noodles for a lighter, gluten-friendly bowl.
- Egg Noodle Soup: Use wide egg noodles for old-school comfort with ramen-style flavor.
Pro Tips
- Start with 2 tbsp soy, then adjust—broths vary in saltiness.
- Cook ramen just to al dente; it softens in hot broth.
- Slice scallions on a bias for pretty ribbons and fresh snap.
Make-Ahead & Storage
Refrigerate up to 4 days. Reheat gently and add a splash of water if the broth concentrates. For the freezer, store broth with chicken (no noodles) up to 2 months; add fresh ramen when reheating.
Serving Ideas
Top with a soft-boiled egg, a pinch of chili flakes, or a spoonful of chili crisp. Pair with roasted edamame or a simple cucumber salad to round out the meal.
