Chicken Ramen-Noodle Soup | Recipes

Ingredients

• 2 split (1 whole)chicken breasts, skin-on and bone-in
• Not specifiedoil
• To tastesalt
• To tastepepper
• Not specifiedonion
• Not specifiedcarrots
• Not specifiedginger
• Not specifiedgarlic
• Not specifiedchicken stock
• Not specifiedsoy sauce
• Not specifiednoodles
• Not specifiedbok choy
• Not specifiedscallions

Instructions

1. 1

   Roast the chicken

   Heat the oven to 175°C. Put the chicken skin-side up on a sheet pan, rub it with oil and season with salt and pepper. Roast for 30–40 minutes, until cooked through. Let it cool briefly, remove the skin and bones, then shred the meat into large pieces.

2. 2

   Build the broth

   Meanwhile, warm the oil in a medium, heavy-based 25 cm (10-inch) pot or Dutch oven over medium-low heat. Add the onion and cook for 6–8 minutes, until tender. Add the carrots and cook for 5 minutes, then stir in the ginger and garlic and cook for 1 minute. Pour in the chicken stock, bring it to the boil, reduce the heat and simmer for 10 minutes.

3. 3

   Cook the noodles

   Add the shredded chicken to the stock and bring it back to a simmer. Stir in the soy sauce and check the seasoning, then add the noodles. Slice the bok choy diagonally into 1.3 cm-thick pieces and add the stems. Simmer for 2–3 minutes, until the noodles and stems are tender. Take the pot off the heat, stir in the bok choy leaves and scallions, and serve hot.

4. 4

   Prepare ahead

   For advance preparation or freezing, make the soup only as far as adding the noodles, bok choy and scallions. Reheat the soup, add those final three ingredients, and serve hot.

What is chicken ramen soup?

Ramen is a Japanese noodle soup, commonly served with a savoury broth and toppings. This version takes a home-style approach, pairing ramen noodles with roast chicken, vegetables and chicken stock.

Roasting bone-in chicken adds depth, while ginger, garlic and soy sauce give the broth a fragrant, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 34g protein, 39g carbs, 15g fat.

The noodles and carrots provide most of the carbohydrates, while the chicken supplies much of the protein. Oil and chicken contribute fat, and soy sauce and stock can make sodium a significant part of the bowl; serve with extra vegetables or a simple salad for balance.

Why roast the chicken first?

Roast chicken: Cooking the breasts before adding them to the soup gives the meat a fuller flavour and makes it easy to remove from the bones.

Large shreds: Keep the pieces fairly generous so they stay substantial in the bowl rather than disappearing into the broth.

Build flavour in stages

Onion and carrots: Give these time to soften in the pot before adding the liquid; the method uses separate cooking times for each.

Ginger and garlic: Their brief minute in the pot releases their aroma without leaving them to cook for the full simmer.

Keep the bok choy tender

Stems first: The thicker stems simmer with the noodles for 2–3 minutes, so they have time to become tender.

Leaves last: Stir in the leaves and scallions after taking the soup off the heat. The residual warmth wilts them without prolonged cooking.

Check the finish

Noodles: Start checking them within the stated 2–3 minute simmer; they should be tender but not falling apart.

Seasoning: Taste after adding the soy sauce, then adjust the salt and pepper to suit the broth before serving.

Serve it hot

Ladle the soup so each serving includes broth, noodles, chicken and vegetables. A simple side salad or extra steamed greens can round out the meal without competing with the soup.

Recipe notes & tips

• Use a heavy-based pot so the onion and carrots cook gently without scorching.
• Keep the chicken skin-side up while roasting, as directed.
• Remove the chicken skin and bones before shredding the meat.
• Slice the bok choy stems evenly so they cook at roughly the same rate.
• Add the leaves and scallions only after taking the pot off the heat.

Variations

• Add mushrooms: Slice them and simmer them in the broth until tender.
• Use leftover chicken: Add cooked, shredded chicken when the stock is ready to simmer.
• Bring the heat: Add chilli to the broth for a spicier bowl.
• Swap the greens: Use another leafy green in place of the bok choy.
• Finish with lime: Serve with lime wedges for a bright, tangy accent.

Common mistakes to avoid

• Overcooking the noodles: Check them after 2 minutes of simmering and stop once tender.
• Adding leaves too soon: Stir them in off the heat so they do not become overly soft.
• Skipping the seasoning check: Taste after adding soy sauce and adjust before serving.
• Shredding the chicken too finely: Keep large pieces so the meat holds its texture in the soup.
• Boiling the broth hard: Lower the heat after it comes to the boil and let it simmer gently.

How to store

For make-ahead storage or freezing, stop before adding the noodles, bok choy and scallions, as directed. Refrigerate or freeze the prepared soup, then reheat it and add those ingredients shortly before serving. The source does not specify a storage duration.

Frequently asked questions