Creamy Chicken Ramen Soup
A cozy and satisfying dish that combines tender chicken with vibrant vegetables and noodles in a rich and creamy broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Paleo
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 packages ramen noodles (discard the seasoning packets)
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup sliced mushrooms
- 1 cup spinach
- Green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a large pot over medium heat until it begins to simmer.
- Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Stir in the sliced mushrooms, cooking until tender, about 3-4 minutes.
- Incorporate the shredded chicken and soy sauce into the pot, letting it simmer for about 5 minutes.
- Add the heavy cream and gently stir, bringing to a gentle simmer.
- Cook the ramen noodles according to package instructions, then drain and set aside.
- Fold in the spinach, allowing it to wilt in the soup.
- Adjust seasoning with salt and pepper as needed.
- Serve the soup in bowls, garnishing with chopped green onions.
Notes
For a lighter option, swap heavy cream with coconut milk or a dairy-free cream alternative. Use leftover rotisserie chicken to save time.