Creamy Chicken Ramen Soup
A comforting bowl of creamy chicken ramen soup combining tender chicken and rich flavors, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups water
- 2 packages ramen noodles (discard the seasoning packets)
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 cup mushrooms, sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender, about 3-4 minutes.
- Combine broth and water: Pour in the chicken broth and water, bringing the mixture to a boil.
- Cook the noodles: Add the ramen noodles to the boiling broth and cook according to the package instructions, usually around 3-4 minutes, until tender but firm.
- Add chicken and cream: Stir in the shredded chicken, heavy cream, and soy sauce. Allow everything to heat through for 2-3 minutes, stirring gently.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped green onions.
Notes
Use fresh ingredients for the best flavor. To cut calories, you can substitute half-and-half for heavy cream, though it may change the dish’s richness.