Ramen Chicken Noodle Soup
Chicken noodle soup. Is there a more iconic comfort food? It’s the cure for the common cold, a hug in a bowl, and just plain delicious. But sometimes, even classics deserve a little remix. That’s where this Ramen Chicken Noodle Soup comes in. It takes everything you love about the original – the tender chicken, the soothing broth, the comforting noodles – and elevates it with the vibrant flavors and satisfying chewiness of ramen. This isn’t your grandma’s chicken noodle soup (unless your grandma is seriously trendy). It’s a quick, easy, and totally slurp-worthy upgrade that’s perfect for a weeknight meal or whenever you need a little extra comfort. Get ready to ditch the packets and embrace a whole new level of noodle soup deliciousness!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Soup
Ingredients
- 2 Tbs olive oil
- 2 cups chicken breast, cubed into 1 inch pieces
- 2 Tbs butter
- 3/4 cup onion – diced
- 3/4 cup carrot – thinly sliced
- 3/4 cup celery thinly sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 6 cups chicken broth
- 1 Tbs soy sauce
- 1 tsp sesame oil
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh oregano
- 5 Tbs froze sweet corn
- 6 oz ramen noodles – reserve seasoning packets for the crackers
- 1 Tbs lime or lemon juice
- For the hot honey crackers:
- 2 Tbs oil
- 2 Tbs butter
- 3 Tbs honey
- 2 Tbs hot sauce (Use any brand you like- I use sriracha or buffalo)
- 9 oz package of oyster crackers
Instructions
1 – In a large dutch oven, heat oil over medium heat and cook chicken breast until browned on all sides and cooked through. Remove from the dutch oven and set aside.
2 – Add butter to the dutch oven then add onion and saute for 3 minutes until slightly browned then add carrots and celery and continue cooking until softened, about 5 minutes. Add garlic and ginger cooking for an additional minute until fragrant.
3 – Add chicken broth, soy sauce, sesame oil, basil, oregano and pepper to the dutch oven then bring to a boil. Reduce heat and simmer for about 5 minutes.
4 – Stir in ramen noodles and cook for an additional 3-5 minutes or until the noodles are tender. Add cooked chicken continuing to simmer.
5 – While the soup simmers make the hot honey crackers:
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Preheat oven to 400 degrees F
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In a large saucepan over medium heat add 2 Tbs olive oil and butter heating until the butter has melted. 1-2 minutes.
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Whisk in 3 Tbs honey and 2 Tbs hot sauce and either 1 ½ tsp of ramen seasoning packet or 1 tsp chicken bouillon seasoning. And bring to a boil.
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Remove from heat and stir in 9 oz. package of oyster crackers tossing everything together until the crackers are evenly coated. Transfer the crackers to a 10×15 inch baking pan and spread out evenly in one layer.
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Bake the crackers in the oven for 8-10 minutes stirring once until the crackers are golden and crisp. Remove from the heat and let them cool completely. They will crisp up and harden as they cool. You can store them in a container at room temperature for 2 weeks.
6 – Serve the Ramen Soup with lime or lemon juice and add additional oregano or basil leaves on top. Add as many crackers as you prefer to the top of the soup and enjoy!
Keywords: Soup, Ramen, Chicken, Noodles, Main Dish
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