Go Back

Creamy Garlic Chicken Ramen

This warm, creamy soup combines tender chicken, familiar ramen, and a rich garlic broth for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts, boneless skinless
  • 4 cloves Garlic Use fresh for best flavor
  • 1 tsp Ginger
  • 2 pieces Green onions
  • 1 cup Heavy cream Alternatively, use half-and-half for a lighter option
  • 1 tbsp Soy sauce
  • 3 packs Ramen noodles Adjust cook time if using other noodles
  • 1 tbsp Cornstarch Use to thicken if desired
  • 1 tsp Red pepper flakes Add more for extra spice
  • 2 cups Water
  • 4 cups Chicken broth Can substitute with vegetable broth for vegetarian option
  • 1 tbsp Olive oil
  • 1 cup Vegetables (your choice, e.g., bell peppers, carrots) Cut small for quicker cooking
  • Salt and pepper to taste

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes.
  3. Remove chicken and set aside.
  4. In the same pot, add garlic, ginger, and green onions, sauté for 1-2 minutes until fragrant.
  5. Add the chicken broth, water, soy sauce, and vegetables; bring to a boil.
  6. Return the chicken to the pot, cover, and simmer for 15 minutes.
  7. Remove the chicken, shred it, and return it to the soup.
  8. Stir in the Ramen noodles and cook until tender, about 3-4 minutes.
  9. In a cup, mix cornstarch with a little water and stir into the pot to thicken the soup, if desired.
  10. Stir in heavy cream and red pepper flakes.
  11. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot.

Notes

Cool the soup quickly. Store in airtight containers in the fridge for up to 3 days. If frozen, use freezer-safe containers and freeze for up to 2 months. Thaw in the fridge before reheating. For a thicker soup, mix cornstarch with cold water first.