Creamy Chicken Ramen Soup
This Creamy Chicken Ramen Soup is a rich and flavorful dish that combines tender chicken, creamy broth, and hearty ramen noodles. It's perfect for a comforting meal any day of the week.
Equipment
- 1 Large pot
- 1 Whisk
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- 4 cups chicken broth
- 2 cups water
- 2 packets ramen noodles Discard the seasoning packets.
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 2 teaspoons miso paste
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 cups baby spinach
- 2 green onions, sliced For garnish.
- to taste salt
- to taste pepper
- for garnish, optional sesame seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken thighs and sear until golden brown on all sides, about 5 minutes. Remove from the pot and set aside.
- In the same pot, add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and water. Bring to a boil.
- Add the seared chicken back to the pot. Reduce the heat to a simmer and cover. Cook for about 20 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, soy sauce, and miso paste. Mix well until the miso is dissolved.
- Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes.
- Stir in the baby spinach until just wilted. Season with salt and pepper to taste.
- Serve the soup hot, garnished with sliced green onions and sesame seeds if desired.
Notes
You can use leftover rotisserie chicken for a quicker prep time.
Feel free to add vegetables like mushrooms or carrots for extra nutrition.
Adjust the cream to your preference for a richer or lighter soup.