Ina Garten Chicken Ramen-Noodle Soup Recipe
Chicken Ramen-Noodle Soup is a flavorful combination of traditional chicken soup and Japanese-inspired ramen. Ina Garten’s version uses a rich chicken broth infused with garlic and ginger, tender noodles, shredded chicken, and an assortment of fresh toppings to create a nourishing and satisfying bowl.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Ingredients
- Chicken stock – 6 cups (homemade or store-bought)
- Boneless, skinless chicken breasts – 2, cooked and shredded
- Ramen noodles – 3 packs (discard seasoning packets)
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, freshly grated
- Soy sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Carrots – 2 medium, julienned or sliced thinly
- Scallions – 3, thinly sliced
- Spinach or bok choy – 2 cups, chopped
- Eggs – 2, soft-boiled and halved
- Salt and freshly ground black pepper – to taste
- Optional toppings: Sliced chili, sesame seeds, or fresh cilantro
Instructions
- Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Add Broth and Seasoning: Pour in the chicken stock and soy sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cook the Noodles and Vegetables: Add the carrots and simmer for 3-4 minutes. Add the ramen noodles and cook according to package instructions, usually 2-3 minutes.
- Stir in Spinach and Chicken: Add the shredded chicken and spinach (or bok choy) to the pot. Stir until the greens are wilted and the chicken is heated through. Season with salt and pepper to taste.
- Assemble and Serve: Divide the soup into bowls. Top each serving with a halved soft-boiled egg, scallions, and any optional toppings like sesame seeds, sliced chili, or fresh cilantro. Serve hot and enjoy!