Transform ordinary ramen into a deeply flavorful and comforting soup. This recipe elevates humble noodles with a rich, aromatic broth, tender chicken, and vibrant vegetables for a satisfying meal that warms you from the inside out.

Follow The Directions

01

Step

10 mins

Heat olive oil in a large soup pot over medium heat. Add diced celery and chopped carrots. Season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables have softened, about 10 minutes.

02

Step

1 mins

Add minced garlic and ginger paste to the pot. Cook until fragrant, about 1 minute, being careful not to burn the garlic.

03

Step

0 mins

Pour in chicken stock and bring to a rolling boil.

04

Step

1 hrs

Add shredded rotisserie chicken and soy sauce to the boiling broth. Reduce heat to a simmer and cook for 1 hour, allowing the flavors to meld and deepen.

05

Step

3 mins

While the soup simmers, bring a large pot of water to a boil. Add ramen noodles and cook, stirring occasionally, until tender yet firm to the bite, about 2 to 3 minutes. Drain noodles thoroughly.

06

Step

0 mins

To serve, divide cooked ramen noodles among individual soup bowls. Ladle the flavorful chicken soup over the noodles, ensuring each bowl is filled with plenty of chicken and vegetables. Serve immediately and enjoy!

For an even richer flavor, consider using homemade chicken stock. You can also add a splash of sesame oil or a dash of chili flakes for extra depth.
Feel free to customize this recipe with your favorite vegetables, such as mushrooms, spinach, or bok choy.
If you don't have a rotisserie chicken, you can use about 3 cups of cooked, shredded chicken breast or thigh meat instead.
Adjust the amount of soy sauce to your liking, depending on the saltiness of your chicken stock.

Abbey Balistreri

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