chicken ramen soup

Chicken Ramen Soup

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


  • 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


  • 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.