Can I use boneless chicken thighs instead of chicken breast?

You can! Boneless chicken thighs may take a few extra minutes to cook, so make sure they reach 165°F before shredding them.

Are you sure I shouldn’t add the flavor packet?”

I'm sure! You are going to get tons of flavor from the combination of the ginger, soy sauce and chicken broth. You can even add a little more soy sauce at the end if you want to jazz it up even more.

Can I make this recipe with a different kind of pasta?

If you can't find ramen (oh no!!) you can use six ounces of angel hair pasta. Break it in half before you add it to the broth.

Can I use cooked or rotisserie chicken?

Absolutely. Skip the browning step and simmer the broth ingredients together for about 10 minutes. Add three cups of shredded cooked chicken along with the spinach near the end.

Can I save leftover chicken ramen soup?

You can store leftovers in the refrigerator for up to three days, although the ramen noodles will continue to soften as they sit in the broth. If you expect leftovers, cook the noodles separately and add them to each bowl as you serve it.

Have a question I didn't cover?

Pop your question in the comments below and I will answer pronto!

Easy Chicken Ramen Soup in 25 Minutes

Name: Chicken Ramen Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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); 2 tablespoons soy sauce; 2 three ounce packages ramen noodles (toss out the flavor packet); 4 cups baby spinach; Salt and pepper

Chicken Ramen Soup

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This easy chicken ramen soup pairs tender chicken, baby spinach and instant ramen noodles in a flavorful ginger-soy broth—and it’s ready in just 25 minutes!

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

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)
2 tablespoons 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 the scallions, ground ginger, chicken broth and soy sauce. Bring everything to a simmer and cook until the chicken is cooked through and registers 165°F, about 10 minutes. Scoop out the chicken and shred or cut it into bite-sized pieces.
Add noodles to the simmering broth and cook according to package directions or 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 noodles: Use any flavor of inexpensive instant ramen—the noodles are the same because the flavor comes from the seasoning packet, which we are tossing. We’re making our own flavorful broth instead!
  - - Chicken: Boneless chicken breast cooks quickly and is easy to shred, but boneless chicken thighs will also work beautifully.
  - - Chicken broth: Regular or low-sodium chicken broth both work. If you use low-sodium broth, you may want to add a little extra soy sauce at the end.
  - - Scallions: Scallions add a mild onion flavor. You can leave them out or substitute a finely chopped shallot.
  - - Baby spinach: Baby spinach wilts quickly into the hot soup. Chopped kale also works, but give it a few extra minutes to become tender.
  - - Ground ginger: Ground ginger keeps this recipe quick and pantry-friendly. You can substitute about one tablespoon of peeled and grated fresh ginger for even more ginger flavor.

Find it online: https://www.framedcooks.com/chicken-ramen-soup/