Ina Garten Chicken Ramen-Noodle Soup

Ina Garten chicken ramen-noodle soup turns roasted chicken, fresh ginger and baby bok choy into a light, brothy noodle soup in 1 hour 10 minutes. It's an easy weeknight dinner for cozy nights, dinner party starters or pantry-staple suppers, and it's make-ahead friendly.

Roast the chicken breasts until cooked through and shred them in large pieces, because big chunks stay juicy in the hot broth. Cut them too small and the meat turns stringy and gets lost among the noodles.

Ina Garten stocked her pantry with ramen noodles when the pandemic began, then found they were a quick way to turn plain chicken soup into something special. She added ginger and baby bok choy for flavor and texture, and the recipe comes from her book Go-To Dinners (2022).

Source: Go-To Dinners (2022)

Ina Garten Chicken Ramen-Noodle Soup

0.0 from 0 votes

Course: SoupCuisine: American, AsianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

330

kcal

Tender shredded chicken, soft carrots and springy ramen noodles swim in a ginger-scented broth with crisp bok choy stems. The leaves and scallions go in off the heat, so they stay bright and fresh.

Ingredients

• 2 split (1 whole) chicken breasts, skin-on, bone-in
  

• 3 tablespoons canola or vegetable oil, plus extra for the chicken
  

• Kosher salt and freshly ground black pepper
  

• 1½ cups chopped yellow onion (1 large)
  

• 2 cups (½-inch-thick) sliced carrots, scrubbed (3 to 5 carrots)
  

• 3 tablespoons peeled and minced fresh ginger
  

• 1 tablespoon minced garlic (3 cloves)
  

• 10 cups simmering chicken stock, preferably homemade
  

• 1 tablespoon soy sauce, such as Kikkoman
  

• 1 (3-ounce) package ramen noodles (discard the flavor pack)
  

• 8 ounces baby bok choy, leaves separated, trimmed, and cleaned
  

• 6 scallions, white and green parts, trimmed and sliced diagonally
  

Directions

• Roast the chicken: Preheat the oven to 350°F, then place 2 split chicken breasts skin side up on a sheet pan, rub with oil and sprinkle with salt and pepper. Roast for 30 to 40 minutes until cooked through, then cool slightly, discard the skin and bones and shred the meat in large pieces.
• Sauté the onion: Meanwhile, heat 3 tablespoons oil in a 10-inch heavy-bottomed pot or Dutch oven over medium-low heat. Add 1½ cups chopped yellow onion and sauté for 6 to 8 minutes until tender.
• Add the carrots: Stir in 2 cups sliced carrots, cut about ½ inch thick. Sauté for 5 minutes so they start to soften before the broth goes in.
• Add ginger and garlic: Add 3 tablespoons minced fresh ginger and 1 tablespoon minced garlic. Sauté for just 1 minute, so they turn fragrant without browning.
• Simmer the stock: Pour in 10 cups simmering chicken stock and bring it to a boil. Then lower the heat and simmer for 10 minutes so the flavors come together.
• Add chicken and soy sauce: Add the shredded chicken to the stock and bring it back to a simmer. Stir in 1 tablespoon soy sauce, then taste for seasoning.
• Cook noodles and bok choy: Add the 3-ounce package of ramen noodles, discarding the flavor pack, and cut 8 ounces baby bok choy into ½-inch diagonal slices. Add just the stems and simmer for 2 to 3 minutes until the noodles and bok choy are tender.
• Finish and serve: Take the pot off the heat and stir in the bok choy leaves and 6 sliced scallions. Serve hot, while the leaves are still bright green.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup ahead of time?

Yes, make the soup up to the point of adding the noodles, bok choy and scallions. Reheat it, then add those last three ingredients and serve hot, so the noodles don't turn soft and mushy.

Can I freeze chicken ramen-noodle soup?

You can freeze the broth base with the chicken, carrots, ginger and garlic, but leave out the noodles, bok choy and scallions. Thaw and reheat it, then add the fresh ingredients so they keep their texture.

Can I use leftover roast chicken instead of cooking breasts?

Yes, shred leftover roast chicken and add it to the stock where the recipe calls for the cooked chicken. It saves you the 30 to 40 minutes of roasting, so the soup comes together much faster.

What can I use instead of baby bok choy?

Fresh spinach or sliced napa cabbage works as a stand-in, since both wilt quickly in hot broth. Add sturdier cabbage with the noodles and stir in spinach off the heat, like the bok choy leaves.

What's the most common mistake with this soup?

Overcooking the noodles is the usual problem, since ramen goes soft in just a few minutes. Simmer them only 2 to 3 minutes, then serve right away because they keep cooking in the hot broth.