This easy chicken ramen is a cozy, quick bowl of comfort. It mixes warm chicken broth with tender shredded chicken, crisp vegetables, and soft noodles. The broth smells savory. The noodles are springy. The dish takes about 20 minutes to make. It’s perfect for a fast weeknight meal or a soothing lunch. For another simple chicken snack idea, try these Parmesan Cloud Chicken Bombs.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~400 kcal
- Protein: ~30 g
- Carbohydrates: ~32 g
- Fat: ~13 g
- Fiber: ~4 g
- Sugar: ~5 g
- Sodium: ~1000 mg
Why Make This Easy Chicken Ramen
This ramen is fast, flavorful, and flexible. It uses basic pantry items and leftover chicken. The broth is warm and savory. The vegetables add crunch and color. The meal fills you up without feeling heavy. It’s also a great base for adding more ingredients you like.
How to Make Easy Chicken Ramen
Follow simple steps. Start by heating the broth. Add noodles and cook. Stir in chicken and vegetables near the end. Finish with soy sauce and a dash of sesame oil. Serve hot and enjoy the steam and aroma.
Ingredients:
- 2 cups chicken broth
- 1 cup water
- 1 package ramen noodles
- 1 cup cooked chicken, shredded
- 2 green onions, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- Soy sauce to taste
- Sesame oil (optional)
- Salt and pepper to taste
Directions:
Step 1: Preparation
Measure the broth and water. Slice the green onions. Julienne the carrot. Cut the broccoli into small florets. Shred the cooked chicken. Having everything ready makes the cooking quick.
Step 2: Mixing
In a large pot, combine the 2 cups chicken broth and 1 cup water. Bring the liquid to a boil over medium-high heat. This builds a clear, savory base for the noodles.
Step 3: Cooking
Add the ramen noodles to the boiling broth. Cook the noodles according to the package instructions, usually 3–4 minutes. In the last few minutes, add the shredded chicken, sliced green onions, julienned carrot, and broccoli florets so they heat through but stay bright and slightly crisp.
Step 4: Finishing
Season the soup with soy sauce to taste, a drizzle of sesame oil if using, and salt and pepper as needed. Taste and adjust. Serve the ramen hot. Garnish with extra green onions or a pinch of sesame seeds if you like.
How to Serve Easy Chicken Ramen
Serve in deep bowls so the broth stays warm. Add a soft-boiled egg for richness. Offer chili oil or Sriracha for heat. A side of steamed edamame or a simple cucumber salad brightens the meal. For a light lunch, serve with a wedge of lime to squeeze over the bowl for a fresh note.
How to Store Easy Chicken Ramen
- Refrigerator: Cool to room temperature. Store in an airtight container for up to 3 days. Keep noodles and broth together or separate them for best texture.
- Freezer: Broth with chicken freezes well for up to 2 months. Do not freeze cooked noodles; they get mushy. Freeze only the broth and chicken in a sealed container.
- Reheating: Reheat gently on the stove. Add a splash of water if the broth has thickened. If noodles were stored separately, add them at the end of reheating.
Expert Tips for Perfect Easy Chicken Ramen
- Use low-sodium broth to control salt. Then add soy sauce slowly.
- Don’t overcook the vegetables. Add them at the end for color and crunch.
- If using leftover roast chicken, shred it thin for even heating.
- Swap sesame oil for toasted sesame seeds if you want less oil but the same nutty aroma.
- For deeper flavor, simmer the broth with a smashed garlic clove and a small slice of ginger for 5 minutes, then remove before adding noodles.
- If you prefer more bulk, add a handful of spinach or bok choy at the end; it wilts quickly.
Delicious Variations
- Spicy Miso Chicken Ramen: Stir 1 tablespoon miso paste and a teaspoon of chili paste into the broth.
- Coconut Chicken Ramen: Replace 1 cup of broth with 1 cup coconut milk for a creamy, fragrant twist.
- Veggie-Forward Ramen: Use tofu instead of chicken and add mushrooms and spinach.
- Peanut Ramen: Whisk 1 tablespoon peanut butter into the hot broth for a nutty, rich flavor.
- Leftover Remix: Toss in leftover roasted veggies and a squeeze of lemon for brightness.
Frequently Asked Questions
Q: Can I use dried or fresh noodles instead of instant ramen?
A: Yes. Fresh or dried wheat noodles work well. Adjust cooking time to package directions. Fresh noodles often cook faster, so watch them closely.
Q: Do I need to use the ramen seasoning packet?
A: No. The packet is usually high in sodium and strong in flavor. Use soy sauce and broth to season instead. You control salt and taste better this way.
Q: How can I make the broth richer?
A: Simmer the broth briefly with a smashed garlic clove, a slice of ginger, and a splash of soy sauce. You can also add a small spoon of miso paste or a bit of chicken fat for extra depth.
Q: Is this recipe freezer-friendly?
A: Partially. Freeze the broth and chicken only. Cooked noodles get soggy when frozen and reheated. Store noodles separately and add when reheating.
Q: Can I turn this into a vegetarian dish?
A: Yes. Use vegetable broth and replace chicken with firm tofu or tempeh. Add extra vegetables like mushrooms for umami.
Q: How do I prevent soggy noodles?
A: Cook the noodles just until tender. Drain and add to bowls right before pouring hot broth over them, or add them to the pot at the last minute. Storing noodles separately also helps.
Conclusion
This Easy Chicken Ramen is fast, satisfying, and full of comforting flavors. It warms you with savory broth, tender chicken, and crisp vegetables. Try variations to make it your own. For another simple homemade ramen idea and inspiration, see Simple Homemade Chicken Ramen – Fork Knife Swoon. Enjoy your bowl and have fun experimenting with flavors.
Print
Easy Chicken Ramen
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Chicken
Description
A cozy, quick bowl of chicken ramen mixing warm broth, tender chicken, crisp vegetables, and soft noodles, perfect for a fast weeknight meal.
Ingredients
- 2 cups chicken broth
- 1 cup water
- 1 package ramen noodles
- 1 cup cooked chicken, shredded
- 2 green onions, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- Soy sauce to taste
- Sesame oil (optional)
- Salt and pepper to taste
Instructions
- Preparation: Measure the broth and water. Slice the green onions, julienne the carrot, and cut the broccoli into small florets. Shred the cooked chicken.
- Mixing: In a large pot, combine the broth and water. Bring the liquid to a boil over medium-high heat.
- Cooking: Add the ramen noodles to the boiling broth and cook according to package instructions, usually 3–4 minutes. In the last few minutes, add the shredded chicken, green onions, carrot, and broccoli to heat through.
- Finishing: Season with soy sauce, sesame oil, salt, and pepper. Serve hot and garnish as desired.
Notes
Use low-sodium broth to control salt; add soy sauce slowly. Don’t overcook the vegetables for crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 1000mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 50mg
