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Easy Chicken Ramen (Quick, Cozy & Slurp-Worthy)

ByFoodarshia

So you’re craving something warm, cozy, and borderline addictive but don’t feel like cooking for an hour? Same. That’s exactly why this Easy Chicken Ramen exists. It’s the kind of bowl that makes you go, “Wow, I really am a chef,” even though you basically tossed everything into a pot and hoped for the best. No judgment.

Why This Recipe is Awesome

This ramen hits all the cravings without demanding actual effort. You get that rich, slurpable broth, tender chicken, chewy noodles, and toppings that make you feel like you’re starring in your own cooking show.

And yes, it’s idiot-proof—even I didn’t mess it up, and I once burned water.

Course: Dinner / Lunch
Cuisine: Asian-Inspired
Difficulty: Easy (like… very easy)
Servings: 4 bowls
Prep time: 10 minutes
Cooking time: 20 minutes
Calories: ~420 per serving
Total time: 30 minutes

Ingredients You’ll Need

  • 2 cooked chicken breasts, shredded (rotisserie chicken is your BFF)
  • 4 cups chicken broth (the good kind, or at least the reasonable kind)
  • 1 cup water (ramen needs wiggle room)
  • 2 packs ramen noodles (ditch the seasoning packet unless you enjoy unnecessary sodium attacks)
  • 3 garlic cloves, minced (because garlic makes life better)
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 cup sliced mushrooms (optional—unless you’re fancy)
  • 1 cup shredded carrots
  • 2 cups baby spinach
  • 2 green onions, sliced
  • 1 soft‑boiled egg per bowl (the ramen law)
  • Chili flakes or sriracha (for people who whisper “I like pain”)

Step-by-Step Instructions

  1. Heat up your pot. Add sesame oil, garlic, and ginger. Let them sizzle—aka your kitchen now smells incredible.
  2. Pour in broth and water. Stir in soy sauce and rice vinegar. Bring it to a simmer. Basically, let it vibe for a bit.
  3. Add veggies. Toss in mushrooms, carrots, and spinach. Cook until everything softens and looks like you tried.
  4. Add chicken. Shredded, chunky—whatever you have. Warm it through.
  5. Drop in ramen noodles. Cook for 2–3 minutes until they’re soft and slurpable. (Don’t overcook unless you love mush.)
  6. Assemble like an artist. Ladle ramen into bowls, top with eggs, green onions, and chili.
  7. Take a picture. Optional, but you know you want to.

Common Mistakes to Avoid

  • Overcooking noodles: They turn into sadness.
  • Skipping the garlic/ginger: Congrats, you just made hot water with pasta.
  • Using the seasoning packet: Unless you want salty regret, toss that thing.
  • Adding the egg too early: It’ll sink, break, and haunt you.

Alternatives & Substitutions

  • No chicken? Use tofu, beef, shrimp, or whatever protein your fridge hasn’t turned into a science experiment.
  • No mushrooms? Totally fine. Add corn or snap peas.
  • Want creamy ramen? Stir in a splash of coconut milk. Life-changing.
  • Need gluten-free? Swap in rice noodles.

FAQ

Can I make this spicy?
Oh absolutely. Add sriracha, chili crisp, or fresh jalapeños if you feel brave.

Can I use leftover chicken?
Yes! This is literally the perfect leftover‑chicken recipe.

Do I have to add an egg?
Technically no. Emotionally? Yes.

Can I meal prep this?
Separate noodles from broth unless you enjoy soggy sadness.

Can I freeze it?
Freeze the broth and chicken—add fresh noodles later.

What ramen brand works best?
Honestly? The cheap kind. It’s the millennial way.

Final Thoughts

This Easy Chicken Ramen gives you cozy comfort in a bowl without forcing you to cook like you’re auditioning for MasterChef. It’s quick, satisfying, and absolutely slurp-worthy. Now go impress someone—or just yourself. You’ve earned it.

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