Chicken Ramen Soup
A heartwarming bowl of Chicken Ramen Soup that combines comforting flavors and nutritious ingredients for a perfect family dinner.
Ingredients
Main Ingredients
- 1 lb Chicken thighs Juicy and tender for rich flavor.
- 4 cups Chicken broth Homemade is best, but store-bought works.
- 2 packs Ramen noodles Fresh or dried is preferred for texture.
- 3 tbsp Soy sauce Tamari is a good gluten-free alternative.
- 1 tbsp Ginger Freshly grated for optimal flavor.
- 3 cloves Garlic Enhances flavor.
- 2 pieces Scallions For garnishing.
- 2 cups Veggies (baby spinach, mushrooms, bok choy) Choose any preferred vegetables.
- 2 pieces Eggs Soft-boiled, for topping.
Instructions
Preparation
- In a large pot, combine the chicken broth, soy sauce, ginger, and garlic. Bring to a gentle simmer.
- Place the chicken thighs into the simmering broth. Cook for about 15 minutes until cooked through.
- Remove the chicken from the pot, let it cool, then shred it using two forks. Return the shredded chicken to the pot.
- Add the ramen noodles to the pot. Cook according to package instructions, about 3-4 minutes.
- Just before the noodles are done, add the veggies. Once wilted and tender, your soup is ready!
- Ladle the ramen soup into bowls and top with a soft-boiled egg, sliced scallions, and any additional toppings.
Notes
Make it spicy by adding chili paste or sliced jalapeños. For a vegetarian option, swap chicken for tofu and use vegetable broth. It can be stored in the fridge for up to 3 days or frozen for longer storage.