Nourishing Homemade Chicken Ramen

5 from 2 votes

Nourishing Homemade Chicken Ramen

Get ready to slurp up some Nourishing Homemade Chicken Ramen that's as cozy as it is nutritious! Packed with flavorful chicken bone broth, zesty ginger, and garlic, this upgraded ramen is a game-changer. Topped with corn, sesame seeds, jalapeños, and a drizzle of chili oil for that extra kick, it's the ultimate comfort food with a healthy twist. Vegan + Gluten-free Option.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Keyword: chicken soup, comfort foods, dinner, easy, family-friendly, healthy, healthy bowl, lunch, nourishing, ramen, soup, vegan, veggies, winter

Servings: servings

Calories: 318kcal

Author: Shanika

Ingredients

CHICKEN:

4 organic chicken thighs, skin removed
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon cayenne pepper

RAMEN:

2 (2.5 oz) packages organic ramen noodles
3 Tbsps Extra virgin olive oil
1 tablespoon unsalted butter
½ onion, chopped
3 organic celery stalks, chopped
1 ½ cups sweet corn kernels
4 garlic cloves, minced
2 tsps minced ginger
2 Tbsps Tamari sauce (You can sub with soy sauce, if desired)
4 cups chicken stock, organic (You can also sub with veggie stock, if desired)
2 cups chicken bone broth, optional (You can sub with chicken stock instead)
½ teaspoon turmeric powder
¼ teaspoon black pepper
sea salt, to taste

TOPPINGS:

1 jalapeño, sliced
1 carrot, peeled + julienne cut
2 green onions (aka scallions), chopped
2 tsps chili oil
1 teaspoon sesame seeds, optional

US Customary - Metric

Instructions

TO PREP + MARINATE THE CHICKEN:

In a bowl, add your freshly cleaned + rinsed chicken along with salt, black pepper, garlic powder, smoked paprika, parsley, oregano, basil, cayenne, and thyme, mixing everything together until chicken is fully coated.

SEAR THE CHICKEN:

In a dutch oven pot over medium-high heat, add 2 Tbsps olive oil until heated. Once hot, add your chicken and sear on each side, about 2-3 minutes per side. When done, remove from pot and let chicken be set aside until ready to use again.

TO MAKE THE RAMEN:

In the same dutch oven, add the butter and let it melt. Once melted, add the onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add the chopped celery followed by: the salt, black pepper, turmeric, and stir together until combined and veggies are coated.
Add in the seared chicken, chicken stock, bone broth (if using), Tamari sauce, and corn, stirring everything together until combined. Bring everything to a boil.
Once boiling, reduce the heat to low and simmer for 15-20 minutes or until the chicken is fully cooked through. Add the ramen noddles and stir to combine and continue to simmer for another 5-6 minutes. Add additional salt, to taste if necessary.

ASSEMBLE:

Remove from heat and serve immediately into prepared bowl(s) and top with carrots, jalapeños, chopped scallion, sesame seeds, chili oil (if using), and enjoy with a side of crackers, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.

Nutrition