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–+ servings
Creamy Garlic Chicken Ramen

Creamy Garlic Chicken Ramen: Comforting Flavor in 30 Minutes

Enjoy this Creamy Garlic Chicken Ramen, a satisfying dish ready in 30 minutes with tender chicken and a creamy garlic broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can substitute with tofu or tempeh for a vegetarian option.
For the Broth
  • 4 cups Chicken Broth Use low-sodium for a healthier option.
  • 1 cup Water Balances the richness of the broth.
  • 1 cup Heavy Cream Can swap with milk or a non-dairy alternative.
  • 4 cloves Garlic Minced, always use fresh for best results.
  • 3 tablespoons Soy Sauce Tamari is a good gluten-free substitute.
  • 2 tablespoons Cornstarch Mix with water before adding to avoid clumping.
For the Noodles
  • 6 ounces Ramen Noodles Look for gluten-free if needed.
For Sautéing
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
  • 1 tablespoon Ginger Grated, enhances flavor and aroma.
For Spice & Garnish
  • 1 teaspoon Red Pepper Flakes Adjust to taste for spiciness.
  • 1 cup Spinach or Bok Choy Optional greens for nutrition.
  • 1 bunch Green Onions Chopped, for garnish.
  • 1 bunch Cilantro For a refreshing finish.

Equipment

  • Large Pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the pot. Sear for 5-7 minutes on each side until golden brown and cooked through, and remove to rest.
  2. In the same pot with remaining oil, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant and garlic is golden but not burnt.
  3. Pour in chicken broth and water, stirring to combine. Bring to a gentle simmer for about 5 minutes.
  4. Add ramen noodles to the pot, ensuring they're submerged. Cook for 4-5 minutes until tender yet chewy.
  5. Reduce heat to low and stir in heavy cream and soy sauce, simmering for 2-3 minutes.
  6. Combine cornstarch with water until smooth, then gradually add to broth, stirring continuously for another 2-3 minutes until thickened.
  7. Toss in spinach or bok choy and cook for 1-2 minutes until wilted.
  8. Slice the rested chicken into bite-sized pieces.
  9. Ladle ramen into bowls, ensuring each gets broth, noodles, greens, and chicken. Top with green onions and cilantro.
  10. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 40IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, separating noodles from broth to maintain texture.

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