Homemade Chicken Ramen Soup

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Steamy, savory, and loaded with flavor, this Homemade Chicken Ramen Soup is pure comfort in a bowl. Whether you’re warming up on a chilly evening or just craving a deeply satisfying noodle dish, this ramen delivers rich broth, tender chicken, and perfectly chewy noodles, all topped with a jammy soft-boiled egg and fresh green onions.

What makes this ramen special is its balance of bold and gentle flavors. The broth carries a depth from garlic, ginger, and soy sauce, while the garnishes bring brightness and texture. You don’t need a trip to a ramen shop—just a few pantry staples and about 30 minutes to enjoy this delicious bowl at home.

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What Kind of Noodles Should I Use?

Ramen noodles come in many forms, but for this dish, the classic instant ramen (discarding the flavor packet) is all you need. They’re fast-cooking, chewy, and hold onto the broth perfectly. If you want to elevate the dish, fresh ramen from an Asian grocery store is a wonderful upgrade.

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Ingredients for the Homemade Chicken Ramen Soup

Chicken breast or thighs – Adds protein and heartiness. Poached or shredded chicken works perfectly here.

Ramen noodles – The star of the bowl; use instant noodles or fresh ramen.

Chicken broth – Acts as the soup base, bringing savory depth and warmth.

Soy sauce – Infuses umami richness into the broth.

Garlic and ginger – Aromatic base ingredients that flavor the broth.

Sesame oil – A finishing oil that adds nutty fragrance.

Soft-boiled egg – A traditional topping that adds richness and beauty.

Green onions – Brings freshness and a pop of color.

Baby bok choy – Adds greens and a slightly sweet crunch.

Sesame seeds – Optional, but a great texture contrast and nutty hint.

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How To Make the Homemade Chicken Ramen Soup

Step 1: Prepare the Soft-Boiled Egg

Bring water to a boil and gently lower in the eggs. Boil for 6-7 minutes, then transfer to an ice bath to stop cooking. Peel and set aside.

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Step 2: Cook the Chicken

In a medium pot, simmer chicken breast or thighs in salted water or broth until cooked through (about 15 minutes). Remove, shred with forks, and keep warm.

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Step 3: Build the Broth

In the same pot or a new one, heat a splash of sesame oil. Sauté garlic and ginger for 1-2 minutes until fragrant. Add chicken broth and soy sauce, bringing to a gentle simmer. Let flavors meld for about 5 minutes.

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Step 4: Add the Greens

Toss in the bok choy and simmer until just wilted, about 2-3 minutes. You want the greens vibrant and slightly crisp.

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Step 5: Cook the Noodles

In a separate pot, cook ramen noodles according to package instructions. Drain and rinse lightly with warm water to prevent sticking.

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Step 6: Assemble Your Bowl

Divide noodles into serving bowls. Ladle hot broth and bok choy over them. Top with shredded chicken, halved soft-boiled egg, chopped green onions, and a sprinkle of sesame seeds if desired.

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How to Serve and Store This Chicken Ramen Soup

Serve your Homemade Chicken Ramen Soup piping hot, with the broth poured right before serving to keep the noodles from getting soggy. Garnish generously with fresh green onions, sesame seeds, and that glossy egg for visual appeal and layered flavor. Pair with a side of kimchi or pickled vegetables for a tangy contrast.

To store leftovers, keep the broth and toppings separate from the noodles. Refrigerate everything in airtight containers for up to 3 days. Reheat the broth on the stove and warm the noodles separately in hot water before assembling again.

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Frequently Asked Questions

How do I make the egg perfectly jammy?

Boil eggs for exactly 6-7 minutes and transfer them immediately to an ice bath. This stops the cooking and creates a creamy yolk.

Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken is a quick and flavorful shortcut that works beautifully here.

What if I don’t have bok choy?

Spinach, kale, or napa cabbage are great substitutes that cook just as quickly and offer a nice green element.

Is it okay to freeze the ramen soup?

Freeze only the broth and chicken. Noodles and bok choy should be freshly cooked when reheating for best texture.

How can I make it spicier?

Add chili oil, a dab of gochujang, or a spoonful of sriracha to the broth when serving for a customizable heat level.

Can I make this vegetarian?

Yes! Swap chicken broth for vegetable broth and use tofu instead of chicken for a delicious meat-free version.

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Want More Soup Ideas with Comforting Flavors?

If you love this Homemade Chicken Ramen Soup, these soul-warming recipes might just hit the spot:

• Creamy Chicken and Gnocchi Soup for a rich and velvety twist.
• Spicy Thai Coconut Soup with shrimp for bold, zesty notes.
• Hearty Beef and Barley Soup to fill you up on cold days.
• Miso Noodle Soup with tofu for a quick, plant-based bowl.
• Garlic Mushroom Ramen if you love umami-packed vegetarian meals.

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📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use bok choy or swap in spinach? Did you spice it up or keep it mild?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make every bowl better.

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