Description
A cozy, weeknight-friendly chicken ramen noodle soup with tender chicken, veggies, and savory broth—comforting Roman-style flavors in one pot.
Ingredients
1 tbsp neutral oil
1 lb boneless skinless chicken thighs, bite-size pieces
1 small onion, diced
2 carrots, thinly sliced
2 celery ribs, sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced (optional)
6 cups low-sodium chicken broth
1 tbsp soy sauce or tamari
1 tsp toasted sesame oil
1 tbsp rice vinegar or lemon juice
2 packs ramen noodles (3 oz each), discard seasoning
2 cups baby spinach
2 green onions, thinly sliced
Salt, pepper, and chili flakes to taste
Instructions
1. Heat oil in a large pot over medium-high. Season chicken with salt and pepper, sear until lightly browned, 5–7 minutes; transfer to a plate.
2. Add onion, carrots, and celery to the pot; cook 4 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
3. Pour in broth and soy sauce. Return chicken to pot; simmer gently 12–15 minutes until chicken is cooked and veggies are tender.
4. Add ramen noodles; cook 3 minutes until just tender.
5. Stir in spinach, sesame oil, and vinegar. Adjust salt, pepper, and chili flakes. Serve hot topped with green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes