Homemade Chicken Ramen Soup

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When the weather turns cool or when I need a comforting bowl of nourishment, I always find myself coming back to this Homemade Chicken Ramen Soup. It’s more than just a recipe for me; it’s a ritual that warms the kitchen, fills the house with incredible aromas, and soothes the soul with each slurp.

The process of making ramen from scratch used to feel intimidating. I used to think authentic ramen required specialty ingredients or complicated steps, but I’ve learned how to simplify it without compromising the deep, rich flavor. Now, it’s something I look forward to making — especially when I have a leftover roast chicken or just need a cozy cooking project.

This soup brings together a savory broth infused with garlic, ginger, and soy, combined with tender chicken and just-cooked ramen noodles. Topped with jammy eggs, scallions, and a few optional add-ins like chili oil or sesame seeds, each bowl becomes its own little masterpiece. And let me tell you, it’s so much better than anything that comes out of a packet.

Why You’ll Love This Homemade Chicken Ramen Soup

This recipe delivers big on flavor while being surprisingly easy to prepare. It uses ingredients you likely already have in your kitchen and can be pulled together on a weeknight. It’s also incredibly customizable — whether you want to make it spicy, swap in different proteins, or keep it light with extra veggies.

Unlike instant noodles, this version gives you full control over the sodium, seasoning, and texture. Plus, it’s a fun and interactive meal to serve, especially when friends or family can build their own bowls with all the fixings. If you’re craving comfort with a homemade touch, this one’s for you.

Ingredients

Each ingredient in this Homemade Chicken Ramen Soup plays a key role in creating its complex and satisfying flavor. The heart of the soup lies in the broth, which is infused with aromatic vegetables and umami-rich condiments that build the deep ramen essence.

Chicken is the star protein here, bringing tenderness and richness. I often use shredded rotisserie or leftover roasted chicken for convenience, but you can also poach fresh chicken if preferred. It adds substance and comfort to every bite.

Fresh garlic and ginger are non-negotiables. They form the aromatic backbone of the broth, offering warmth and zing that make the ramen deeply nourishing and fragrant.

Soy sauce brings salty, umami depth, while rice vinegar balances it with a light acidity. A bit of sesame oil rounds out the flavor with a toasty finish that clings beautifully to the noodles.

Ramen noodles, of course, are essential. I recommend using fresh or frozen if you can find them, but dried noodles work in a pinch. They soak up all that glorious broth while keeping a satisfying chew.

Toppings make it special: soft-boiled eggs with jammy yolks, green onions for crunch and color, and optional extras like chili oil, sesame seeds, or sautéed mushrooms depending on your mood.

How to Make Homemade Chicken Ramen Soup

Step 1: Build the Broth Base

Start by sautéing minced garlic and ginger in sesame oil until fragrant. This step lays the aromatic foundation that defines the soup. Once they sizzle and release their scent, pour in chicken broth along with soy sauce and a dash of rice vinegar.

Step 2: Simmer for Flavor

Bring the broth to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. This allows the flavors to meld and deepen. If you’re using raw chicken, add it now and cook until done; otherwise, add cooked shredded chicken during the final few minutes.

Step 3: Cook the Noodles

In a separate pot, boil your ramen noodles according to the package instructions. Once done, drain and rinse briefly under warm water to prevent them from getting gummy.

Step 4: Assemble the Bowls

Divide the cooked noodles among your serving bowls. Ladle the hot broth and chicken over the noodles. Then top each bowl with your favorite garnishes like soft-boiled eggs, chopped scallions, a drizzle of chili oil, or anything else that brings you joy.

Step 5: Serve and Slurp

Serve immediately while everything is hot and steamy. This soup is best enjoyed fresh with a big spoon and a pair of chopsticks if you have them. Don’t forget to slurp — it’s part of the experience!

Recipe Variations and Possible Substitutions

This Homemade Chicken Ramen Soup is endlessly adaptable. If you’re not in the mood for chicken, swap it with tofu, shrimp, or even shredded pork. For a vegetarian option, vegetable broth works beautifully, especially when paired with hearty mushrooms like shiitake or portobello.

You can also change up the noodles. Udon, soba, or even rice noodles make excellent alternatives if ramen isn’t available. And for added greens, try baby spinach, bok choy, or shredded napa cabbage stirred in right at the end.

Don’t have rice vinegar? A splash of lemon or lime juice adds the acidity you need. Tamari or coconut aminos can substitute for soy sauce if you’re going gluten-free.

Serving and Pairing Suggestions

Serve your ramen piping hot in deep bowls. I love adding extra toppings to create contrast in texture and flavor. Thinly sliced radishes, bean sprouts, sautéed mushrooms, and even a dash of chili crisp make the dish feel like a customizable feast.

Pair it with a crisp cucumber salad or edamame sprinkled with sea salt for a light side. If you’re going all out, homemade gyoza or kimchi pancakes would turn this into a full-on Japanese-inspired dinner night.

Storage and Reheating Tips

If you plan to make this ahead, keep the noodles and broth separate to avoid sogginess. Store the broth and toppings in airtight containers in the fridge for up to 4 days.

To reheat, bring the broth to a gentle simmer in a pot. Heat the noodles separately in hot water or microwave them briefly. Then reassemble your bowl just like you did the first time. It tastes just as comforting the next day!

FAQs

How long does Homemade Chicken Ramen Soup last in the fridge?

Stored properly in airtight containers, the broth and toppings will stay fresh for up to 4 days. Keep noodles separate to maintain texture.

Can I freeze Homemade Chicken Ramen Soup?

Yes, the broth and cooked chicken freeze well for up to 2 months. Just avoid freezing the noodles or soft-boiled eggs, as they don’t hold up well.

What kind of chicken should I use for Homemade Chicken Ramen Soup?

Rotisserie chicken, leftover roast chicken, or freshly poached chicken all work. The goal is tender, flavorful meat that shreds easily.

Can I make Homemade Chicken Ramen Soup spicy?

Absolutely! Add chili garlic sauce, sriracha, or a spoonful of chili oil to your broth or drizzle it on top when serving.

Is Homemade Chicken Ramen Soup healthy?

Yes. It’s loaded with protein, and you can pack in veggies for added nutrition. Making it at home means you can control sodium and fat levels.

Related Recipe You’ll Like

If you love the soul-soothing warmth of this Homemade Chicken Ramen Soup, you should definitely check out my Thai Curry Chicken Noodle Soup. It packs a spicy-sweet coconut punch and is just as comforting with a little extra kick.

You might also enjoy the Light Lemon Basil Pasta Salad with Chicken, especially if you want something refreshing and zesty with your next meal prep.

And don’t miss the creamy, cozy delight of Creamy Kielbasa Gnocchi Soup, another favorite of mine when I’m craving comfort in a bowl.

Save and Share This Recipe for Later

Loved this Homemade Chicken Ramen Soup? Pin it to your favorite recipe board on Pinterest so you never lose it. It’s the kind of dish you’ll want to come back to again and again.

Also, if you made it and loved it, don’t keep it to yourself! Share it with your friends on Facebook, email it to a fellow noodle-lover, or post a photo on Instagram and tag me so I can see your delicious bowl. Sharing homemade goodness is what makes this community so fun!

Yield: 4 servings

Homemade Chicken Ramen Soup

Homemade Chicken Ramen Soup

This Homemade Chicken Ramen Soup is the ultimate comfort food with its rich, savory broth, tender shredded chicken, and chewy ramen noodles. Infused with garlic, ginger, soy sauce, and sesame oil, it brings bold umami flavor to every spoonful. Topped with jammy soft-boiled eggs, scallions, and optional chili oil or sesame seeds, each bowl is a warming, nourishing meal that’s both easy to prepare and fun to customize. Whether you're craving a quick weeknight dinner or a cozy weekend treat, this ramen soup brings restaurant-quality taste straight to your kitchen.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 packs ramen noodles (fresh or dried)
  • 2 soft-boiled eggs
  • 2 green onions, sliced
  • Optional: chili oil, sesame seeds, sautéed mushrooms, bok choy

Instructions

  1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant (about 1 minute).
  2. Pour in the chicken broth, soy sauce, and rice vinegar. Bring to a boil.
  3. Reduce heat and simmer for 15–20 minutes to let flavors meld.
  4. Add shredded chicken and warm through for 2–3 minutes.
  5. Meanwhile, cook ramen noodles according to package instructions in a separate pot. Drain and rinse briefly.
  6. Soft-boil the eggs: place in boiling water for 6–7 minutes, then transfer to ice water, peel, and slice in half.
  7. Divide noodles into serving bowls. Pour hot broth and chicken over top.
  8. Garnish with eggs, green onions, and optional toppings. Serve hot.

Notes

  • For spicier broth, stir in chili garlic sauce or top with chili oil.
  • Store broth and noodles separately if making ahead.
  • You can swap chicken with tofu or mushrooms for a vegetarian version.
  • Fresh ramen noodles will give the best texture, but any kind works.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 497Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 150mgSodium: 2526mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 30g

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