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Easy Chicken Ramen with Veggies

Easy Chicken Ramen with Veggies

This Easy Chicken Ramen with Veggies is a cozy, quick noodle bowl made with tender chicken, simple vegetables, and a savory garlic-ginger broth. It is perfect for busy weeknights when you want something warm, filling, and easy to customize.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Soup
Cuisine: Asian-Inspired
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon neutral oil
  • 1 pound boneless skinless chicken thighs or chicken breasts thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated
  • 6 cups low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 cup carrots thinly sliced
  • 1 1/2 cups mushrooms sliced
  • 4 packs ramen noodles seasoning packets discarded
  • 2 cups baby spinach or chopped bok choy
  • 3 green onions sliced
  • 2 soft-boiled eggs halved, optional
  • 1 tablespoon lime juice or rice vinegar optional
  • Chili oil or sriracha optional, for serving
  • Sesame seeds optional, for garnish

Method
 

  1. Heat oil in a large pot over medium heat.
  2. Add chicken and cook for 3 to 4 minutes, until lightly cooked on the outside.
  3. Add garlic and ginger. Stir for 30 seconds until fragrant.
  4. Pour in chicken broth, soy sauce, and sesame oil.
  5. Bring to a gentle simmer. Cook for 5 to 7 minutes, or until the chicken is cooked through.
  6. Add carrots and mushrooms. Simmer for 3 to 4 minutes.
  7. Add ramen noodles and cook for 2 to 4 minutes, or until tender.
  8. Stir in spinach or bok choy during the last minute of cooking.
  9. Taste the broth and add lime juice, rice vinegar, chili oil, or more soy sauce if needed.
  10. Serve hot with green onions, soft-boiled eggs, sesame seeds, and chili oil if desired.

Notes

Notes

  • Use low-sodium broth so the ramen does not become too salty.
  • Chicken thighs stay juicier, but chicken breast works well if sliced thin.
  • Do not overcook the noodles. They should be tender but not mushy.
  • For meal prep, store noodles separately from the broth.
  • Add leafy greens at the end to keep them fresh and bright.

Nutrition Per Serving, Approximate

  • Calories: 465
  • Protein: 33g
  • Fat: 17g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 980mg
  • Cholesterol: 145mg