Chicken Ramen Soup

This easy chicken ramen soup recipe is a fun variation on the classic chicken noodle soup. One of the best recipes for instant ramen noodles!

Why we love this recipe 🥰

I do love any recipe with ramen noodles in it (looking at you, breakfast ramen!) but I’ve got to give this one extra love for being one of the healthier versions of a ramen soup recipe.

Yep, you guessed it, we are going to toss that flavor packet, but not to worry! There is going to be lots of flavor coming from other ingredients, along with some tender chicken and baby spinach for good measure.

It’s like the best chicken noodle soup you’ve ever had, but ramen-style. AND it’s ready in less than a half hour. Let’s rock some ramen!

Ingredients you need 🍜

Ingredient notes and substitutions 📝

• Ramen: You can find ramen noodles in the soup section of your grocery store. They come in various flavors, but since their flavor comes from the flavor packet (which we are tossing) you can get any flavor they have – we are just after the noodles!
• Chicken Broth: We always prefer the kind in the box rather than the can. It just tastes better, and the box with its reusable cap is easier to store if you have leftover broth.
• Scallions: These long green onions are going to give this recipe a little sass! If you like things milder, you can leave them out…or you can use a chopped shallot, which is a little milder.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe 👩🏻‍🍳

STEP 1: Heat some olive oil in a medium sized pot over medium high heat. Add a boneless chicken breast and cook it until it is nice and browned, about 3 minutes on each side.

STEP 2: Add some chopped scallions, some ground ginger, some chicken broth and a little soy sauce to the pot with the chicken (see! so much flavor!). Simmer it until the chicken is cooked through, about 10 minutes. Scoop out the chicken and shred or cut it into bite sized pieces.

Step 3: Add those ramen noodles to the broth mixture and simmer everything until the noodles are tender, about three minutes or so. You can break them up a little once they are in the broth if you like.

STEP 4: Stir the shredded chicken into the pot, and add some baby spinach. Simmer everything together, giving it a good stir every now and then, until the spinach is wilted. Give it a taste and add salt and pepper if you think it needs it.

Recipe FAQs 🧐

Want to round out your meal? 🍽️

While this ramen soup recipe does have everything – protein, veggies, RAMEN – sometimes we like to have a little something on the side. This recipe for grilled flatbread is one of our favorite soup sides.

If you have some extra spinach, a little chilled sesame spinach on the side is all kinds of delicious. And how about some jam cake or a slice of chocolate chess pie for a sweet treat at the end?

Other ramen recipes we love! ❤️

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.

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Chicken Ramen Soup

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This easy chicken ramen soup recipe is a fun variation on the classic chicken noodle soup. One of the best recipes for instant ramen noodles!

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 pound boneless chicken breast
• 3 scallions, chopped
• 1 teaspoon ground ginger
• 8 cups chicken broth (I like the Imagine brand)
• 1 tablespoon soy sauce
• 2 three ounce packages ramen noodles (toss out the flavor packet)
• 4 cups baby spinach
• Salt and pepper

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Instructions

• Heat the oil in a large pot over medium high heat.  Add the chicken and cook until browned on both sides, about 3 minutes a side.
• Add scallions, ginger, chicken broth and soy sauce to the pot and bring to a simmer.  Simmer until chicken is cooked through, about 10 minutes.  Remove chicken and shred or cut into bite sized pieces.
• Add noodles to the simmering broth and cook until they are tender, about 5 minutes.  Stir in chicken and baby spinach and simmer until spinach is wilted.  Season to taste with salt and pepper – you can also add a little more soy sauce if you like.
• Ladle into bowls and serve.

Notes

• • Ramen: You can find ramen noodles in the soup section of your grocery store. They come in various flavors, but since their flavor comes from the flavor packet (which we are tossing) you can get any flavor they have – we are just after the noodles!

• • Chicken Broth: We always prefer the kind in the box rather than the can. It just tastes better, and the box with its reusable cap is easier to store if you have leftover broth.

• • Scallions: These long green onions are going to give this recipe a little sass! If you like things milder, you can leave them out…or you can use a chopped shallot, which is a little milder.