Easy Weeknight Chicken Ramen Recipe is Ready in 30 Minutes (2024)

30 Minute Meals
Comfort Food
Chicken Soups
Chicken Breast
Ramen

A warm bowl of ramen need not be a big ordeal of time or fuss.

Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

Learn about Simply Recipes'Editorial Process

Updated November 26, 2023

25 Quick and Easy Weeknight Meals with Chicken BrothFEATURED IN:

Great Ramen Without the Seasoning Packet

In Japanese culture and cuisine, ramen has been elevated to a high art form—watch Tampopo if you haven’t seen the movie already. You will become a believer.

It's also so popular that you can find inexpensive packages of dehydrated ramen noodle soup on every supermarket shelf—quick comfort food slurped by everyone from penniless college students to hungry office workers.

With this weeknight ramen, we're aiming for a middle ground: bowls filled with chewy noodles, flavorful store-bought chicken stock, a few vegetables, a soft-cooked egg, and slices of chicken.

If you are a good planner, cook a couple of chicken breasts early in the week so they're ready for the soup.

These days you often find fresh ramen noodles in a well-stocked supermarket, but dried noodles are fine, too—just ditch the seasoning packet!

Easy Weeknight Chicken Ramen Recipe is Ready in 30 Minutes (4)

A Quick But Tasty Ramen Broth

This quick weeknight ramen depends on store-bought chicken stock, so use a brand you really like. (Here are the Simply team's favorites!) Even better, if you regularly make your own chicken stock, this is the time to pull it out of the freezer.

Sesame oil, garlic, ginger, carrots and scallions fortify the flavor of the broth, and a touch of brown sugar, while optional, adds a hint of sweetness.

How To Make Chicken Ramen

Once you have the broth, then the rest of this meal is about assembling components.

For the greens, choose any that you might have around, like spinach, sliced kale, or sliced cabbage. So far, so good, right?
While the broth simmers, cook the eggs in their shells and the noodles—use the same pot to cook both of them and save on cleanup.
Cook the eggs to your liking. Nine minutes will yield a yolk that is firm, but if you like a little more softness, take the eggs out after seven or eight minutes. Once the eggs are done, add the noodles to the simmering water and cook briefly.

All that's left is to divide everything into bowls. Cilantro, limes and spicy Sriracha add some bright flavors to finish. That was easy!

More Easy Asian Noodle Dishes

Quick Chicken Pho
Soba Noodle Soup with Chicken and Bok Choy
Vietnamese-Style Noodle Bowls with Chicken
Soba Noodle Bowls with Spinach and Poached Egg
Bibim Guksu (Korean Spicy Cold Noodles)

Easy Weeknight Chicken Ramen

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4 servings

This recipe calls for cooked chicken breast. If you don't have any on hand, poach two chicken breasts in the chicken broth before beginning the recipe, or pick up a rotisserie chicken from the grocery store.

Ingredients

For the broth:

2 tablespoons toasted sesame oil
See Also
Easy Chicken Caesar Salad Recipe - Little Sunny Kitchen
4 medium scallionsthinly sliced, including some of the green part
1 clove garlic,minced
1 small carrot, thinly sliced
4 ounces button, cremini, or shiitake mushrooms, thinly sliced shiitake mushrooms
1 1/2 cups thinly shredded Napa cabbage, spinach, kale, or other greens
1 1-inch piece fresh ginger, minced
1 tablespoon brown sugar, optional
6 cups low-sodium chicken stock
Lime wedges, optional

For the soup:

4 large eggs
20 ounces fresh ramen noodles, or 12 ounces dried noodles
2 medium cooked chicken breast halves, sliced (see Recipe Note)

For the garnish:

Soy sauce
Sriracha or other hot sauce
Handful fresh cilantro, leaves removed from stems
Lime wedges

Method

Make the broth
In a large saucepan over medium heat, heat the oil. Add the scallions, garlic, carrot, mushrooms, and cabbage. Cook, stirring often, for 3 minutes, or until the vegetables soften.
Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and bring to a simmer. Simmer for 10 minutes.
Cook the eggs
While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby.
Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 9 minutes for hard-boiled eggs.
Transfer the eggs to the bowl of cold water and set aside until ready to serve.
Cook the noodles
Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander.
Assemble the soup
Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles.
Remove the eggs from the ice water. Tap the shells with a spoon to crack and then peel off the shells. Pat the eggs dry and cut them in half.
Top each bowl with the egg halves and the sliced chicken. Serve with soy sauce, hot sauce, cilantro leaves and lime wedges.

Nutrition Facts (per serving)
749	Calories
20g	Fat
95g	Carbs
51g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	749
% Daily Value*
Total Fat 20g	25%
Saturated Fat 4g	22%
Cholesterol 343mg	114%
Sodium 409mg	18%
Total Carbohydrate 95g	34%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 51g
Vitamin C 17mg	85%
Calcium 116mg	9%
Iron 7mg	41%
Potassium 910mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.