Description
A cozy and indulgent ramen dish with shredded chicken, garlic, vegetables, and rich cream.
Ingredients
Scale
- 2 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup cooked chicken, shredded (rotisserie works great)
- 2 packs ramen noodles (discard seasoning packets)
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 cup fresh vegetables (spinach, sliced bell pepper, shredded carrot)
- 1 cup heavy cream
- Soy sauce, to taste (start with 1 tablespoon)
- Salt and pepper, to taste
- Green onions, thinly sliced for garnish
Instructions
- Heat the chicken broth in a large pot over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not brown.
- Add the shredded chicken and fresh vegetables to the pot and stir to combine. Let the vegetables begin to soften.
- Bring the broth to a gentle simmer, then add the ramen noodles. Cook according to package instructions (usually 3–4 minutes), stirring occasionally.
- When the noodles are tender, lower the heat and stir in the heavy cream and soy sauce. Heat through for 1 minute without boiling.
- Taste and season with salt and pepper as needed. If the soup seems too rich, add a splash of broth or a squeeze of lime.
- Serve hot, scattered with chopped green onions.
Notes
Use half-and-half to lighten the dish. For extra umami, stir in miso or fish sauce. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: ramen, creamy, chicken, comfort food, quick dinner