Creamy Chicken Ramen Soup

This Creamy Chicken Ramen Soup is pure comfort in a bowl! It’s warm, rich, and packed with flavor—perfect for busy weeknights or chilly days.

The broth is extra creamy, the noodles soak up all that goodness, and the shredded chicken makes it extra hearty. Plus, it comes together fast, so you can have a homemade meal in no time.

Your family will love it, and the best part? You can customize it with your favorite toppings—soft-boiled eggs, green onions, or even a little spice. Let’s get cooking!

this recipe!

🥢 What You’ll Need

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 packs ramen noodles (discard seasoning)
• 2 tbsp butter
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 tsp salt (or to taste)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup corn (optional)
• 1/2 cup sliced mushrooms (optional)
• 2 green onions, thinly sliced
• 2 soft-boiled eggs, halved
• 1 tbsp sesame seeds for garnish

Tools:

• Large pot
• Cutting board
• Sharp knife
• Measuring cups & spoons
• Wooden spoon
• Small saucepan (for eggs)
• Tongs

👩‍🍳 Pro Tips

1. Use rotisserie chicken – If you’re short on time, shred up some rotisserie chicken instead of cooking raw chicken breasts.
2. Don’t overcook the ramen – Add it at the end so it stays soft but not mushy.
3. Make it spicy – Add chili oil or sriracha for a spicy kick!
4. Soft-boiled eggs – For perfect eggs, boil them for 6-7 minutes, then place in ice water before peeling.
5. Creamy but not too thick? – Adjust the cream-to-milk ratio based on how rich you like your broth.

🔄 Substitutions & Variations

• Milk & Cream Alternative: Use coconut milk for a dairy-free option.
• Ramen Swap: Try udon or rice noodles instead.
• Add Veggies: Baby spinach, bok choy, or carrots work great.
• Make It Meat-Free: Swap chicken for tofu or just load up on veggies!

⏳ Make Ahead Tips

• Broth can be made in advance – Store it in the fridge for up to 3 days or freeze for later.
• Shred the chicken ahead – Keep it in the fridge, ready to toss in!
• Soft-boiled eggs – Make these ahead and store in the fridge for up to 3 days.

🍜 How to Make Creamy Chicken Ramen Soup

1. Cook the Chicken

In a large pot, melt butter over medium heat. Add the raw chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden. Pour in the chicken broth, cover, and simmer for 15 minutes until the chicken is fully cooked.

2. Shred the Chicken

Remove the cooked chicken from the pot and shred it using two forks.

3. Sauté Garlic & Ginger

Remove any remaining bits from the pot, then melt 1 tbsp of butter over medium heat. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

4. Make the Creamy Broth

Pour the chicken broth into the pot.

Whisk in soy sauce, miso paste, and sesame oil, then slowly pour in the whole milk and heavy cream. Stir well and let simmer for 5 minutes.

5. Cook the Ramen

Add the ramen noodles and shredded chicken to the broth. Let cook for 3 minutes until the noodles are soft.

6. Serve & Garnish

Ladle the soup into bowls. Top with green onions, sesame seeds, and soft-boiled eggs.

🍲 Leftovers & Storage

• Fridge: Store in an airtight container for up to 3 days.
• Reheat gently – Add a splash of broth or milk before reheating.
• Noodles soak up broth – If storing, keep the noodles separate and add them when reheating.

Ready to Try It?

This creamy, cozy ramen is a hug in a bowl! Give it a try, and let me know how it turned out in the comments. Got any fun toppings you love? Share below! 🍜💛