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Easy Chicken Ramen Soup with Garlic and Ginger

Easy chicken ramen soup simmers chicken breasts in a garlic-ginger broth, then adds shredded carrots and instant ramen noodles. Tender chicken, just-cooked noodles, and sliced scallions make each bowl hearty and comforting.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 8 cups chicken broth
  • 2 tbsp soy sauce
  • 1 lb chicken breasts boneless, skinless
  • 1 cup carrots shredded
  • 4 package (3 oz) instant ramen noodles seasoning packets discarded
  • 1 tsp sesame oil
  • 4 scallions thinly sliced

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the neutral oil in a 6-quart pot over medium heat.
  2. Add the garlic and ginger and cook for 30 to 60 seconds, stirring, until fragrant.
  3. Add the chicken broth and soy sauce.
  4. Add the chicken breasts and bring the broth to a boil over medium-high heat.
  5. 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.
  6. Transfer the chicken to a cutting board.
  7. Shred the chicken with two forks.
  8. Add the carrots to the broth and bring it back to a simmer.
  9. Discard the ramen seasoning packets.
  10. Add the ramen noodles and cook for 3 to 4 minutes, or according to the package directions, until just tender.
  11. Stir the shredded chicken and sesame oil into the soup and simmer for 1 minute, until hot.
  12. Divide the soup among bowls.
  13. Top with the scallions.

Notes

For tender chicken, check the thickest part of each breast for 165°F and avoid simmering the noodles longer than needed. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles soften. For a gluten-free option, use tamari and gluten-free ramen noodles.