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This warm, comforting bowl of homemade chicken ramen is made with tender chicken, noodles, vegetables, in a perfectly spiced flavorful broth.
Mama was right. Isn’t she almost always right? She always made us chicken soup when we were sick. The warm chicken broth soothed our throats and made us feel human again. Whenever my kids start to come down with a cold, I reach for a pot to make a big bowl of soup full of nutritious vegetables and chicken broth.
I am sharing how to make a quick and easy chicken ramen, which is full of immune boosting foods. My kids love the 12 cent ramen noodles from the store but there’s a reason they are 12 cents! I wanted to create a warm, hearty, good for their bodies soup that will keep their immune system healthy and strong.
This Homemade Chicken Ramen can easily be made in less than 30 minutes. You heard that right…homemade ramen in 30 minutes.
Chicken Ramen Ingredients:
What is in this Homemade Chicken Ramen:
This Homemade Ramen is made with tender chicken, onion, ginger, garlic, chicken stock, chili garlic sauce, soy sauce, ramen or Udon noodles, bok choy, and topped with scallions, cilantro or thai basil, and even a soft-boiled egg. It is healthy, flavorful, and delicious! If you want a shortcut, you can use chicken from a rotisserie chicken.
- Onion
- Garlic
- Fresh Ginger
- Chicken Broth
- Chili Garlic Sauce
- Soy Sauce
- Bok Choy Asian Cabbage
- Shredded Chicken — to make this even quicker, you can use rotisserie chicken.
- Ramen or Udon Noodles — I love to use fresh noodles found at an Asian grocery store but you can use any type of ramen or udon noodles.
Ramen Toppings (optional):
- Green Onions
- Sliced Mushrooms (add last minute of cooking)
- Sriracha
- Thai Basil or Cilantro
- Soft Boiled Egg
Time Saving Tip:
Use rotisserie chicken to make chicken ramen even quicker!
Why is this Homemade Ramen so good for the immune system?
Onions are widely known for being beneficial for the immune system. Onions are full of selenium, zinc, and vitamin C. Garlic is also famous for its immune boosting properties. At the first sign of sickness, my mother-in-law always gives us garlic tablets. Ginger is known for its antibacterial properties and helps support the immune system.
The warm chicken broth is beneficial for breaking up mucus and congestion. It is also very soothing for a sore throat. Bok Choy is an Asian cabbage and one of the most anti-inflammatory foods you can buy! It is known for their vitamin C, Zinc, and A vitamins. The shredded chicken breast is low-fat and high in protein.
How to make Homemade Chicken Ramen:
- Slowly cook chicken breast until tender. Place chicken in a pot and cover with water. Bring to a slow rolling boil and then reduce heat to medium-low. Cook for 5-7 minutes and then turn off heat. Cover pot and let it stay covered for at least 15 minutes,until chicken is fully cooked. Shred chicken.
- While chicken is cooking, start by sauteing onion until soft and tender. Add garlic and ginger and saute for 1 minute longer.
- Add chicken broth and let it simmer for at least 10 minutes.
- Stir in chili garlic sauce and soy sauce. Season with salt and pepper, according to taste.
- Add shredded chicken, bok choy (and mushrooms, if using) and cook for 2 minutes longer.
- Cook ramen noodles according to package instructions and place noodles into a bowl. Ladle with broth and vegetables. Top with scallions and herbs and a hard-boiled egg, if desired.
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Homemade Chicken Ramen
Ingredients
- 1 Tablespoon Oil
- 1 Medium Onion finely diced
- 6 Garlic Cloves finely diced
- 1 Tablespoon Fresh Ginger diced
- 6 cups Chicken Broth or Stock
- 1 Tablespoon Chili Garlic Sauce
- 1/4 cup Soy Sauce Tamari for GF
- 1-2 cups Bok Choy Asian Cabbage, finely chopped
- 2 1/2 cups Shredded Chicken from a rotisserie chicken or poached chicken
- (1) 15-16 ounce pkg. Ramen or Udon Noodles (cooked according to pkg. instructions)
- Optional:
- Green Onions garnish
- Sliced Mushrooms add last minute of cooking
- Sriracha
- Cilantro garnish
- Boiled Egg
Instructions
- Heat a heavy-bottomed stockpot over medium-high heat. Add oil and onions and let cook for 5-6 minutes, or until onions begin to soften. Stir in garlic and ginger. Cook for only 1 minute longer.
- Add chicken broth. Stir in chili garlic sauce and soy sauce.
- Let simmer for at least 20 minutes on medium-low heat.
- While simmering, prepare noodles according to package instructions.
- Stir in bok choy and chicken. Season to taste.
- To serve, place cooked noodles on the bottom of the bowl. Ladle in chicken ramen over noodles. Garnish with green onions, cilantro, and any other favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Much better than takeout
My family and I really enjoyed this ramen and it will be part of our regular rotation. We substituted Napa cabbage for the bok choy and added shredded carrots as well as white pepper and omitted the shrooms. I also subbed chili crisp for the garlic chili paste since that is what I had on hand. To finish, we like adding a small swirl of sesame oil along with the green onions and cilantro as toppers.