Easy Chicken Ramen Noodle Soup
This one pan chicken noodle soup is easy and quick. With its flavorful broth, tender chicken, and springy noodles it’s a comforting meal that’s fast to make and easy to clean up.
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Ingredients:
- 1 inch of fresh lemongrass
- salt
- 3 leaves of bok choy, cut in half length wise
- 3 stalks of choy sum, cut in to small pieces
- 1/2 carrot, finely sliced
- 1 brown mushroom, thinly sliced
- 1 bowl of jade phoenix thin noodles, you can use any thin egg noodles
- 4 pieces of chicken
- large pinch of ginger powder
- drizzle of sesame oil
- drizzle of garlic olive oil
- 1 tspn chicken stock
- pinch of chili flakes
Simple Steps:
- Fill a large saucepan with enough water to cover all the ingredients. Bring to a boil.
- Add the chicken pieces to the boiling water. Cook until cooked through.
- Remove the chicken from the water and place in a bowl.
- Add the sliced carrot, brown mushroom, and lemongrass to the pan. Cook for 3-4 minutes, or until the vegetables are tender.
- Add the bok choy and choy sum to the pan. Cook for another 2 minutes, or until wilted.
- Remove all the vegetables to the bowl.
- Add the jade phoenix thin noodles to the pan. Cook according to package instructions, usually 2-3 minutes.
- Now add all the ingredients in the bowl back to the saucepan.
- Drain most of the water so there is enough for how much broth you would like.
- Stir in the ginger powder, chicken stock, sesame oil, garlic olive oil, salt, and chili flakes.
- Simmer for 1-2 minutes, allowing the flavors to meld together.
- Serve hot and enjoy!
Ingredient swap ideas:
- Want a different protein? Try using beef or tofu instead of chicken.
- Don’t have lemongrass? Use a squeeze of fresh lime juice instead towards the end of cooking.
- Swap the noodles for rice or udon noodles for a change of pace.
- Add some heat with more chili flakes or sliced jalapeños.
Side Dish Ideas:
- Steamed dumplings or bao for a fun contrast in texture
- A simple green salad with a light vinaigrette
- Crispy fried shallots or garlic for added crunch
- A side of pickled ginger or kimchi for an extra kick
Easy Chicken Ramen Noodle Soup
This one pan chicken noodle soup is easy and quick. With its flavorful broth, tender chicken, and springy noodles it’s a comforting meal that’s fast to make and easy to clean up.
Equipment
- sauce pan
Ingredients
- 1 inch fresh lemongrass
- salt
- 3 leaves bok choy cut in half length wise
- 3 stalks of choy sum cut in to small pieces
- 1/2 carrot finely sliced
- 1 brown mushroom thinly sliced
- 1 bundle of jade phoenix thin noodles you can use any thin egg noodles
- 4 pieces chicken
- large pinch of ginger powder
- drizzle of sesame oil
- drizzle of garlic olive oil
- 1 tsp chicken stock
- pinch chili flakes
Instructions
- Fill a large saucepan with enough water to cover all the ingredients. Bring to a boil.
- Add the chicken pieces to the boiling water. Cook until cooked through.
- Remove the chicken from the water and place in a bowl.
- Add the sliced carrot, brown mushroom, and lemongrass to the pan. Cook for 3-4 minutes, or until the vegetables are tender.
- Add the bok choy and choy sum to the pan. Cook for another 2 minutes, or until wilted.
- Remove all the vegetables to the bowl.
- Add the jade phoenix thin noodles to the pan. Cook according to package instructions, usually 2-3 minutes.
- Now add all the ingredients in the bowl back to the saucepan.
- Drain most of the water so there is enough for how much broth you would like.
- Stir in the ginger powder, chicken stock, sesame oil, garlic olive oil, salt, and chili flakes.
- Simmer for 1-2 minutes, allowing the flavors to meld together.
- Serve hot and enjoy!
Notes
Ingredient swap ideas:
- Want a different protein? Try using beef or tofu instead of chicken.
- Don’t have lemongrass? Use a squeeze of fresh lime juice instead towards the end of cooking.
- Swap the noodles for rice or udon noodles for a change of pace.
- Add some heat with more chili flakes or sliced jalapeños.
- Steamed dumplings or bao for a fun contrast in texture
- A simple green salad with a light vinaigrette
- Crispy fried shallots or garlic for added crunch
- A side of pickled ginger or kimchi for an extra kick
