Okay, this one is cozy, creamy, and seriously comforting. It’s a warm hug in a bowl—quick enough for weeknights but tasty enough to crave any day.
You’ve got juicy shredded chicken, tender ramen noodles, a rich creamy broth, and just enough veggies to make it feel homemade (because it is).
This soup brings big flavor with simple steps, and it comes together in one pot. You don’t need anything fancy—just basic stuff, real flavor, and 30 minutes.
Why I Love This Recipe
This is one of those recipes that happened on a chilly night when I didn’t want to go to the store. I had leftover chicken, a pack of ramen, and the craving for something cozy but not boring. I played around a bit and boom—this creamy, satisfying soup was born.
- You can make it in 30 minutes
- It’s a full meal in one bowl
- The creamy broth is rich without being heavy
- It’s the perfect way to use up leftover chicken
- It feels comforting but still fresh
Serves: 4
Time: 30 minutes
What You’ll Need
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups shredded cooked chicken
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Chili oil (for garnish)
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Wooden spoon or silicone spatula
Pro Tips
- Shred rotisserie chicken to save time and boost flavor
- Don’t overcook the noodles—add them last so they stay tender
- Use low-sodium broth so you can control the salt
- Whole milk and heavy cream give the best creamy texture—don’t skip them
- Add red pepper flakes at the end if serving to someone who doesn’t like spice
Substitutions and Variations
- Use rotini or egg noodles instead of ramen
- Swap in turkey for the chicken
- Add a handful of baby spinach at the end for extra greens
- Use half-and-half instead of cream if that’s what you have
- Stir in a spoon of miso paste for extra umami
Make Ahead Tips
You can make the soup base (everything up until adding the noodles) 1 day ahead and store in the fridge. Just reheat, add noodles and chicken, and serve fresh.
How to Make Creamy Chicken Ramen Soup
Step 1: Sauté the Veggies
Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 small diced onion, 2 cloves minced garlic, and 1 medium carrot (peeled and sliced into thin rounds). Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (optional). Cook for 5–6 minutes until the onions are soft and fragrant.
Step 2: Add Broth and Simmer
Pour in 4 cups chicken broth. Bring to a boil, then reduce heat and let simmer for 10 minutes, until the carrots are tender and the flavors meld.
Step 3: Stir in Milk, Cream, and Soy Sauce
Stir in 1 cup whole milk, 1/2 cup heavy cream, and 1 tablespoon soy sauce. Simmer for another 3–4 minutes until the broth is creamy and smooth.
Step 4: Add Noodles
Break 2 packs of ramen noodles in half and drop them into the pot. Cook for about 3 minutes until soft but still slightly firm.
Step 5: Add Shredded Chicken
Stir in 2 cups shredded cooked chicken. Simmer for 2–3 more minutes until warmed through.
Step 6: Garnish and Serve
Ladle into bowls and top with chopped green onions. Serve hot.
Leftovers and Storage
Store leftovers in the fridge for up to 3 days in an airtight container. The noodles may absorb some broth, so add a splash of milk or broth when reheating. Reheat gently on the stove or microwave.
Why This Recipe Works (Quick Science)
- Butter and cream carry flavor and make the broth rich and smooth
- Simmering the veggies before adding liquids builds depth
- Ramen cooks fast and soaks up the broth just enough without turning mushy
- The starch from the noodles helps thicken the soup naturally
Common Mistakes
- Overcooking the noodles—they go in last and cook fast
- Using too much salt if you’re not using low-sodium broth
- Adding cream too early—can curdle if boiled hard
- Skipping the sauté step—you need it for the best flavor
What to Serve With
- Crusty bread or garlic toast
- Simple cucumber salad
- Soft-boiled egg on top
- A light green salad with vinaigrette
- Pickled veggies for a tangy contrast
FAQ
Can I make this dairy-free?
Yes, swap in full-fat coconut milk or unsweetened almond milk, but it won’t be as rich.
Can I freeze it?
Not really—creamy soups and noodles don’t freeze well. Best to eat it fresh or refrigerate leftovers.
Can I use raw chicken?
You can, but cook it separately first or simmer longer until fully cooked, then shred it into the soup.
Can I add mushrooms or spinach?
Absolutely—both work great. Add spinach at the end, mushrooms during the sauté step.
Final Thoughts
This creamy chicken ramen soup is a go-to comfort food that never disappoints. It’s the kind of thing you make once and then want to make again and again. If you try it, come back and leave a comment—I’d love to hear how it turned out or if you made any fun tweaks!