Garlic and ginger turn fragrant in the pot before the broth even goes in, and that warm, savory smell is how I know this soup is off to a good start. I make this chicken ramen when I want a full bowl of soup without a separate stock-making project. The chicken cooks right in the broth, then gets shredded while the carrots and noodles finish cooking.
Discarding the ramen seasoning packets keeps the broth tasting like chicken, garlic, ginger, and soy sauce rather than a packet of seasoning. I keep the noodles until the end, too; they need only a few minutes in the simmering broth. You get tender chicken, noodles that still have a little bite, and a bowl topped with fresh scallions.
Kitchen Note
Stir the garlic and ginger as they cook, and stay close to the pot. They should smell fragrant within 30 to 60 seconds; if they start to brown, move straight on to the broth so the aromatics don’t turn bitter.
Save this easy chicken ramen soup for a night when you want ginger-garlic broth, tender chicken, and quick-cooking noodles in one pot.
Why the Ramen Seasoning Packets Stay Out of This Broth
The seasoning packets are made for a quick bowl of noodles, but this soup already has a different broth plan: chicken broth, soy sauce, garlic, and ginger. Leaving the packets out lets those ingredients come through clearly. It also gives you more control over the saltiness, since broth and soy sauce can vary quite a bit by brand.
That choice changes the order of the cooking, too. The broth gets time to take on flavor while the chicken simmers, and the noodles go in only after the chicken is out of the pot. They cook quickly, so adding them near the end helps keep them from turning too soft while the rest of the soup comes together.
If you usually reach for the seasoning packet out of habit, set it aside before you start. You won’t need it here, and the finished soup has a cleaner, more ginger-forward taste. The scallions go on at the end, where their fresh bite stands out against the hot broth.
What Each Ingredient Brings to This Garlic-Ginger Broth
- Neutral oil, garlic, and fresh ginger — The oil carries the aroma of the minced garlic and grated ginger into the broth. Fresh garlic and ginger give this soup its just-cooked fragrance; grate the ginger finely so it disperses instead of leaving large fibrous pieces. A mild neutral oil is a better fit than a strongly flavored oil.
- Chicken broth and soy sauce — Broth supplies the body of the soup, while soy sauce adds a savory, salty edge. A dependable store-bought broth works well; the soy sauce is where the seasoning becomes more distinct, so measure it rather than pouring by eye. For a gluten-free version, use tamari in place of soy sauce and choose gluten-free broth.
- Boneless, skinless chicken breasts — These cook directly in the broth and shred easily with two forks. Choose breasts that are similar in size so they cook at a similar pace. Boneless, skinless thighs are a workable swap if you prefer darker meat and a richer texture; the variation below covers the cooking cue.
- Shredded carrots — They add a little sweetness and soften quickly once stirred into the simmering broth. Pre-shredded carrots are convenient here, while freshly shredded carrots work just as well.
- Instant ramen noodles — The noodles give the soup its quick, satisfying finish; discard the seasoning packets so they don’t compete with the broth you’ve built. Different brands may vary in how quickly they soften, so use the package timing as a guide alongside the texture cue in the method.
- Sesame oil and scallions — Sesame oil goes in at the end, where its aroma stays noticeable instead of cooking away during the chicken’s longer simmer. Thinly sliced scallions are the fresh finish, so slice them shortly before serving if you want their green tops to look bright.
Build the Broth First, Then Give the Noodles Their Short Turn
Wake Up the Garlic and Ginger
Heat the neutral oil in a 6-quart pot over medium heat, then add the minced garlic and grated ginger. Stir for 30 to 60 seconds, just until the mixture smells fragrant. Keep it moving across the bottom of the pot; garlic can go from fragrant to scorched quickly. Pour in the broth and soy sauce when the aromatics are ready.
Simmer the Chicken Until Tender
Add the chicken breasts to the broth and bring it to a boil over medium-high heat. As soon as it boils, reduce the heat to maintain a gentle simmer rather than a rolling boil. Cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F. Transfer the chicken to a cutting board and shred it with two forks.
Cook the Carrots and Noodles in the Broth
Add the shredded carrots to the broth and bring it back to a simmer. Stir in the ramen noodles and cook for 3 to 4 minutes, or follow the package directions, until the noodles are just tender. Check them near the end of the cooking time; if they still feel firm in the center, give them a little longer rather than letting them sit in the hot broth. They should be tender without falling apart.
Finish with Sesame Oil and Scallions
Stir the shredded chicken and sesame oil back into the pot. Let the soup simmer for 1 minute, until the chicken is hot. Divide it among bowls, then top each serving with sliced scallions. Add the scallions at the table rather than stirring them into the pot if you want the green color and fresh flavor to remain distinct.
Simple Swaps for Different Needs and Preferences
Make It Gluten-Free with Tamari and Gluten-Free Noodles
Replace the soy sauce with tamari and use gluten-free ramen noodles along with gluten-free chicken broth. The broth stays savory, though the noodle texture and cooking time may differ from instant wheat ramen, so use the package directions for the noodles you choose.
Use Chicken Thighs for a Richer Bowl
Swap the chicken breasts for boneless, skinless chicken thighs. The meat will have a fuller, slightly richer taste; cook until the thickest part reaches 165°F rather than relying on the breast cooking time, since thigh size and shape can change how long it takes.
Choose Reduced-Sodium Broth and Soy Sauce
If you prefer a gentler salt level, use reduced-sodium chicken broth and reduced-sodium soy sauce. The soup will taste a little less assertively seasoned, but the garlic, ginger, and sesame oil still give the broth plenty of character.
Storage and Reheating
- Refrigerator: Store in a covered container for 3 to 4 days. The noodles will continue to absorb broth and soften as the soup sits.
- Freezer: Freeze airtight portions for up to 2 months for best quality. The chicken and broth freeze well, but the cooked noodles will be softer after thawing.
- Reheating: Warm gently on the stovetop, stirring occasionally, until the soup reaches 165°F. Avoid a hard boil, which can break up the noodles and leave them overly soft.
Questions That Come Up When Making Chicken Ramen Soup
Easy Chicken Ramen Soup with Garlic and Ginger
Ingredients
Equipment
Method
- Heat the neutral oil in a 6-quart pot over medium heat.
- Add the garlic and ginger and cook for 30 to 60 seconds, stirring, until fragrant.
- Add the chicken broth and soy sauce.
- Add the chicken breasts and bring the broth to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F.
- Transfer the chicken to a cutting board.
- Shred the chicken with two forks.
- Add the carrots to the broth and bring it back to a simmer.
- Discard the ramen seasoning packets.
- Add the ramen noodles and cook for 3 to 4 minutes, or according to the package directions, until just tender.
- Stir the shredded chicken and sesame oil into the soup and simmer for 1 minute, until hot.
- Divide the soup among bowls.
- Top with the scallions.
