Creamy Garlic Chicken Ramen
A comforting, creamy broth filled with tender chicken and ramen noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, boneless, skinless Thin-cut works faster.
- 4 cups chicken broth Low-sodium if you want to control salt.
- 2 packs ramen noodles Discard seasoning packets.
- 1 cup heavy cream Can substitute half-and-half for lighter texture.
- 4 cloves garlic, minced Fresh is best.
- 1 tablespoon soy sauce Use low-sodium if needed.
- 1 cup mixed vegetables Bell peppers, carrots, peas; frozen mix is fine.
- to taste Salt and pepper
- Green onions for garnish
Instructions
Preparation
- Pour the chicken broth into a medium pot and bring it to a gentle simmer.
- Add the chicken breasts, cover, and simmer until cooked through, about 10–15 minutes depending on thickness.
- Remove the chicken to a plate and let rest for a few minutes, then shred with two forks.
- Over medium heat, add the minced garlic to the pot with the reserved broth and sauté for 30–60 seconds until fragrant.
- Stir in the heavy cream and soy sauce, then lower the heat and bring the mixture to a gentle simmer, letting it thicken slightly for 2–3 minutes.
- Add the mixed vegetables and cook until tender, about 3–5 minutes.
- Prepare the ramen noodles according to package instructions, drain, and set aside.
- Add the shredded chicken and cooked noodles to the pot, stirring gently to combine and coat everything in the sauce. Season with salt and pepper.
- Serve hot, garnished with sliced green onions.
Notes
For richer depth, swap 1/2 cup of broth for a splash of dry white wine while simmering. Store leftovers in an airtight container for up to 3–4 days. Freeze shredded chicken and broth (without cream) for up to 3 months; add cream when reheating.