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While it costs a bit more than buying and eating just the pack or cup of ramen, the addition of real broth, chicken, and vegetables takes it up a notch in the flavor and nutrition department and helps make this frugal staple a complete meal.
This 4 Ingredient Chicken Ramen definitely levels up your typical ‘packet style’ chicken ramen from the grocery store.
Why We’re Lovin’ this Easy Noodle Soup
- This Ramen Soup is bound to be a new favorite for your family like it is in this house. It’s an easy recipe almost anyone can make.
- It has protein and vegetables making it better for you while still allowing you to make use of the convenient ramen noodle packs to help stretch your budget and make the little ones happy.
- This dish can comfortably feed two people. To feed four, simply double the recipe.
- Chicken breast: You can easily use leftover rotisserie chicken in place of the chicken breast.
- Ramen noodles: Your favorite ramen noodle packs. Chicken flavored ramen that includes a little vegetable packet is ideal. Vegetable ramen is great as well, but don’t use Beef or any other flavors of ramen for this recipe. You don’t want the broth flavors to clash with the real chicken.
- Chicken broth: Low sodium is a good choice as the seasoning packet often includes a lot of sodium.
- Baby bok choy: Baby bok choy is perfect, but if regular bok choy is all you have, that’s great.
**EAZYTIP: Salt, Pepper, Garlic powder, and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.
Directions for Making Quick Ramen Soup
Making your own ramen soup from a pack may be a straightforward concept but this takes things up a notch and gives your ramen a gourmet feel on a budget in a flash.
In a large saucepan heat up the chicken broth and the chicken breast. Bring to a boil and poach the chicken in the broth until it’s cooked through completely – approximately 20 minutes.
**Read the recipe card below if you are using leftover rotisserie chicken.
Remove the chicken breast from the broth onto a plate and with two forks, shred it into small pieces and add it back to the broth.
Next, add the packet of ramen noodles, the seasoning and vegetable packets, and the baby bok choy. Cover and cook for about 3 – 4 minutes.
Once the noodles are tender, serve your ramen soup right away while still hot.
LEVEL UP THE RECIPE
To mix things up try adding:
- Shrimp (add peeled and cooked, or simply add the shrimp when adding the bok choy and let it cook in the hot broth for 5 minutes or so)
- Matchstick Carrots: Add these halfway through cooking so they don’t overcook, but are tender and still have a bit of a bite.
- Boiled or Fried Eggs: Cook these depending on your preference, some like a runny yolk, others like a fully cooked yolk.
- Dried Seaweed (nori): Adds a wonderful salty and very light “ocean” flavor to the soup that’s spectacular. Add a small sheet or crumble and sprinkle on top.
- Fresh Bean Sprouts: I personally LOVE these. Adding them to the soup brings a freshness that complements the soup flavors, plus it adds a bit more bulk and texture contrast!
- Sesame seeds
- Extra condiments: Garlic chili sauce, soy sauce, sesame oil, sriracha, etc.
**For another interesting broth flavor try swapping out the chicken broth for pork broth, or a combination of chicken and fish broth (dashi).
Serve this soup as a starter to the main course for dinner, or, AS the main course, or as a delicious filling lunch.
It’s nice to add fresh elements to the soup as you serve it, like pickled veggies such as daikon and carrots, or fresh bean sprouts.
As a side to the soup, heat up some spring rolls, or dumplings. You could make a fresh cucumber salad or even serve this soup as a starter to a stirfry or other main meal.
Because noodles tend to soak up a lot of the liquid they sit in over time, storing the ramen needs an extra step.
You want to remove and store the cooked noodles separately from the broth when storing leftovers. Then simply reheat the broth and vegetables and add back the noodles. Typically, the heat of the broth will reheat the noodles and you’re good to go.
While I wouldn’t recommend freezing the leftover soup, you could take it for lunch on the go very easily. Pack this soup on the go by placing the hot broth, chicken, and vegetables in a thermos and the noodles in a separate container pre-cooked, so you can simply toss them into your soup and enjoy.
- 1 Chicken breast
- 4 cups Chicken broth, low sodium
- 1 packet Instant Ramen Noodles, chicken flavored *with seasoning and vegetable pouch inside
- 2 bundles Baby Bok Choy
In a large saucepan heat up the chicken broth and the chicken breast. Bring to a boil and poach the chicken in the broth until it's cooked through completely - approximately 20 minutes.
When the chicken is cooked, remove it from the broth and take the broth off the heat for now.
With two forks, shred the chicken into small pieces. Add back to the broth.
Put the broth back on the heat and bring it back to a boil.
When boiling, add the noodles, seasoning and vegetable pouches, and the bok choy. Stir, cover, and cook for 5 minutes.
Serve hot and enjoy!
If using a rotisserie chicken, remove the breast (or approximately 6 ounces of cooked chicken), and slice it into small pieces. Add the chicken at the same time you add the noodles and bok choy to simply heat through.
Serving Size2 cups
Amount Per Serving Calories 504Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 91mgSodium 1277mgCarbohydrates 40gFiber 5gSugar 3gProtein 46g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.