Unbelievably comforting and ridiculously easy to make, this chicken noodle soup with ramen noodles will become your go-to comfort food recipe. Using ramen noodles instead of traditional egg noodles gives this classic soup an extra layer of deliciousness that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of homemade chicken broth and store-bought ramen seasoning creates a depth of flavor that’s both familiar and excitingly new
- Using ramen noodles instead of traditional egg noodles provides a springy, chewy texture that holds up beautifully in the hot broth without getting mushy
- The quick cooking time—under 30 minutes from start to finish—makes this perfect for busy weeknights when you need comfort food fast
- Customization is incredibly easy, allowing you to add your favorite vegetables or adjust the seasoning to match your personal taste preferences
- The soup reheats beautifully, making it ideal for meal prep and enjoying leftovers throughout the week
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 8 cups chicken broth (preferably low-sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 3 packages instant ramen noodles (discard seasoning packets or save for another use)
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
- 2 green onions, thinly sliced (for garnish)
Equipment Needed
- Large stockpot or Dutch oven (6-quart capacity minimum)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Vegetable peeler
- Microplane or fine grater (for ginger)
- Ladle
- Soup bowls for serving
Instructions
Prepare Your Aromatics and Vegetables
Heat the olive oil in your large stockpot over medium heat until it shimmers, which should take about 2 minutes. Add the diced onion and cook, stirring occasionally, until it becomes translucent and slightly golden around the edges, approximately 5-7 minutes. This initial cooking step is crucial because it builds the flavor foundation—the natural sugars in the onion caramelize slightly, adding depth and sweetness to your soup. Add the sliced carrots and celery, continuing to cook for another 5 minutes until the vegetables begin to soften but still retain some crunch. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it as burnt garlic will make your soup bitter.
Build Your Flavorful Broth Base
Pour in the 8 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the pot—those little flavor bombs will make your soup incredible. Bring the broth to a gentle boil over medium-high heat, then reduce to a steady simmer. Add the grated ginger and soy sauce, stirring to combine. Let the broth simmer uncovered for 10 minutes, which allows the flavors to meld together beautifully. This simmering time is essential because it gives the vegetables time to release their natural sweetness into the broth while the ginger infuses its warm, spicy notes throughout the liquid.
Incorporate Chicken and Adjust Seasonings
Add the shredded cooked chicken to the simmering broth, stirring gently to distribute it evenly throughout the soup. Season with salt and pepper to taste—start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust after tasting. Remember that the ramen noodles will absorb some saltiness, so you might want to slightly overseason at this stage. Let the soup continue simmering for another 5 minutes to allow the chicken to heat through and absorb the broth’s flavors. This is the perfect time to taste and adjust your seasonings—add more soy sauce for umami depth or a pinch of red pepper flakes if you like some heat.
Cook the Ramen Noodles to Perfection
Break the ramen noodle blocks into quarters and add them to the simmering broth. Cook for exactly 3-4 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still have a pleasant chew. Avoid overcooking—ramen noodles continue to soften in the hot broth even after you turn off the heat. The noodles should be al dente with a slight springiness when you bite into them. If you prefer softer noodles, cook for an additional minute, but remember they’ll continue to absorb liquid and soften as the soup sits.
Finish with Aromatic Oils and Garnishes
Remove the pot from heat and stir in the sesame oil, which adds that distinctive nutty flavor characteristic of great ramen. Let the soup rest for 2-3 minutes off the heat—this allows the flavors to fully meld and the noodles to absorb just the right amount of broth. Ladle the soup into bowls and garnish generously with fresh chopped parsley and sliced green onions. The fresh herbs add brightness and color that contrast beautifully with the rich broth. Serve immediately while hot, and watch as everyone digs into this comforting bowl of goodness.
Tips and Tricks
For the absolute best flavor, consider making your own chicken broth—it’s easier than you think! Simmer chicken bones with onions, carrots, celery, and herbs for several hours, then strain. Homemade broth has a depth of flavor that store-bought versions can’t match, and you control the sodium content completely. If using store-bought broth, opt for low-sodium varieties so you can adjust the seasoning to your preference without ending up with overly salty soup.
When it comes to the chicken, rotisserie chicken is your best friend for quick recipes, but don’t limit yourself. Leftover grilled chicken, baked chicken breasts, or even shredded cooked turkey work beautifully. If starting from raw chicken, poach two boneless, skinless chicken breasts in the broth for 15-20 minutes before shredding—this infuses even more chicken flavor into your soup. Always shred chicken while it’s warm for the easiest texture, using two forks or your hands if you’re feeling rustic.
The vegetables in this soup are highly customizable based on what you have available. Try adding sliced mushrooms during the initial cooking phase—they’ll release wonderful umami flavors. Baby spinach or kale can be stirred in during the last 2 minutes of cooking for added nutrition and color. Frozen peas or corn can be added with the noodles for quick-cooking vegetables that bring sweetness and texture. Don’t be afraid to experiment with different vegetable combinations based on seasonal availability.
Ramen noodles can vary significantly between brands, so adjust cooking times accordingly. Some brands cook in 2 minutes, while others need 4-5 minutes. Always taste test a noodle before deciding they’re done. If you’re making this soup for later, consider cooking the noodles separately and adding them to individual bowls before pouring the hot soup over them—this prevents them from becoming mushy when reheating leftovers.
For an extra flavor boost, consider adding a tablespoon of miso paste dissolved in a little warm broth during the last few minutes of cooking. This adds incredible depth and umami complexity. If you like spice, add a teaspoon of chili garlic sauce or sriracha to the broth. For citrus lovers, a squeeze of fresh lime juice at the end brightens all the flavors beautifully. Always taste and adjust seasonings at the end—soups often need a final pinch of salt or dash of acid to make all the flavors pop.
Recipe Variations
- Spicy Korean-Inspired Version: Add 2 tablespoons of gochujang (Korean chili paste) to the broth along with the soy sauce, and include 1 cup of sliced shiitake mushrooms with the initial vegetables. Garnish with a soft-boiled egg and nori strips for an authentic ramen experience that packs serious heat and complexity.
- Creamy Coconut Curry Version: Replace 2 cups of chicken broth with coconut milk and add 2 tablespoons of red curry paste when building the broth base. Include 1 cup of diced sweet potatoes with the carrots for natural sweetness that balances the curry’s spice, creating a rich, comforting fusion soup that’s completely addictive.
- Hearty Vegetable-Packed Version: Omit the chicken and use vegetable broth for a vegetarian option. Add 1 cup of chopped broccoli florets, ½ cup of frozen corn, and 1 cup of sliced zucchini during the last 5 minutes of cooking. The variety of textures and colors makes this both nutritious and visually appealing while maintaining all the comfort food qualities.
- Thai-Inspired Lemongrass Version: Add 2 stalks of bruised lemongrass and 3 kaffir lime leaves to the broth while simmering, removing them before serving. Stir in 2 tablespoons of fish sauce instead of soy sauce and garnish with fresh cilantro, bean sprouts, and a wedge of lime for a bright, aromatic twist on classic chicken noodle soup.
Frequently Asked Questions
Can I use uncooked chicken instead of pre-cooked?
Absolutely! If using raw chicken, add 1 pound of boneless, skinless chicken breasts or thighs to the broth after adding the vegetables. Simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F, then remove, shred, and return to the pot. This method actually creates a more flavorful broth since the chicken cooks directly in it, but it does add about 20 minutes to your total cooking time.
How should I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb broth, so you may need to add a little water or broth when reheating. Reheat gently on the stove over medium-low heat, stirring occasionally, until steaming hot. Avoid boiling vigorously as this can make the noodles mushy. For best results, consider storing noodles separately from the broth if you know you’ll have leftovers.
Can I freeze this chicken ramen noodle soup?
You can freeze the broth with vegetables and chicken for up to 3 months, but I don’t recommend freezing with the noodles already added. The noodles become mushy and unpleasant upon thawing. Freeze the soup base, then when ready to serve, thaw overnight in the refrigerator, reheat on the stove, and cook fresh ramen noodles directly in the hot soup for the best texture and eating experience.
What’s the best way to prevent the noodles from getting mushy?
The key is timing and portion control. Cook the noodles for the minimum time suggested—they should still have a slight chew when you turn off the heat. Serve immediately after cooking, as the noodles continue to soften in the hot broth. If making ahead, cook noodles separately and add them to individual bowls just before serving. For leftovers, store noodles and broth separately if possible to maintain optimal texture when reheating.
Can I make this recipe gluten-free?
Yes! Use tamari instead of soy sauce and choose gluten-free ramen noodles, which are increasingly available in most grocery stores. Check that your chicken broth is gluten-free—many brands are, but some may contain hidden gluten. All other ingredients are naturally gluten-free, so with these simple swaps, you can enjoy this comforting soup without any gluten concerns.
Summary
This chicken noodle soup with ramen noodles combines classic comfort food with exciting Asian flavors for a quick, customizable meal that’s perfect for busy weeknights or cozy weekends. Ready in under 30 minutes and endlessly adaptable, it’s sure to become a family favorite.
