This warm and comforting Homemade Chicken Ramen combines tender chicken, fresh vegetables, and noodles, all simmered in a perfectly spiced flavorful broth. It’s the ideal dish to enjoy on a cozy night when you’re craving a bowl of hearty comfort food.
Ingredients
Scale
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 (use Tamari for a gluten-free option)
1–2 cups Bok Choy (finely chopped)
2 1/2 cups Shredded Chicken (from rotisserie or poached chicken)
15–16 oz pkg. Ramen or Udon Noodles (cooked according to package instructions)
Optional ingredients:
Green onions (for garnish)
Sliced mushrooms (add in the last minute of cooking)
Sriracha (for heat)
Cilantro (for garnish)
Boiled eggs
Instructions
Step 1: Heat a large stockpot over medium-high heat. Add oil and onions, cooking for 5-6 minutes until they soften. Stir in garlic and ginger, cooking for an additional minute.
Step 2: Pour in the chicken broth, and add chili garlic sauce and soy sauce. Allow the mixture to simmer for at least 20 minutes on medium-low heat. This step enhances the broth’s flavor.
Step 3: While the broth is simmering, cook the ramen or udon noodles according to package instructions. Drain and set aside.
Step 4: Stir in the bok choy and shredded chicken to the broth. Let it cook for a few more minutes to allow the bok choy to soften and the chicken to heat through.
Step 5: To serve, place the noodles in the bottom of a bowl, then ladle the hot chicken ramen over the noodles. Garnish with green onions, cilantro, and any other desired toppings.
Notes
Fresh ingredients are key to the best flavor, so opt for fresh garlic and ginger.
To save time, use rotisserie chicken or pre-cooked shredded chicken.
If you’re gluten-free, use Tamari instead of soy sauce, and gluten-free noodles like rice noodles or buckwheat soba.
