Ina Garten Chicken Ramen Noodle Soup Recipe
The Ina Garten Chicken Ramen Noodle Soup Recipe is warm, comforting and full of flavor. This soup combines tender chicken, soft noodles and a rich broth.
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 2 cups water
- 2 packages ramen noodles discard seasoning packets
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- 3 green onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove minced
- Salt and pepper to taste
- Optional: soft-boiled eggs for topping
Instructions
Prepare the Broth
- In a large pot, combine chicken broth, water, soy sauce, sesame oil, garlic and ginger. Bring to a gentle boil.
Add Vegetables
- Add mushrooms and carrots to the broth. Simmer for 5–7 minutes until vegetables are slightly tender but still crisp.
Cook the Noodles
- Add the ramen noodles to the broth. Cook for 3–4 minutes until noodles are soft but not mushy. Stir occasionally.
Add Chicken
- Add shredded chicken to the soup. Stir gently to warm the chicken and combine flavors with the broth.
Add Greens
- Add spinach or bok choy and green onions. Cook for 1–2 minutes until greens are wilted but still bright.
Taste and Adjust
- Taste the soup. Add salt and pepper if needed. You can also add more soy sauce for extra flavor.
Serve Hot
- Ladle soup into bowls. Top with soft-boiled eggs if desired. Serve immediately for the best taste and texture.
Notes
- Use fresh vegetables for crisp flavor
- Do not overcook the noodles
- Add chicken last to keep it tender
- Use fresh ginger for bright taste
- Simmer gently to preserve flavors
- Adjust soy sauce and salt to taste
- Serve immediately for best texture