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This rich, comforting ramen is loaded with tender chicken, bold garlic flavor, and a luxuriously creamy broth—perfect for cozy nights and easy dinners.
2 boneless, skinless chicken breasts
4 cups chicken broth
2 cups water
3 packs ramen noodles (discard seasoning packets)
1 cup heavy cream
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 green onions, sliced (for garnish)
Fresh cilantro (optional garnish)
Vegetables of choice (spinach, bok choy, bell peppers, etc.)
Cook the Chicken:
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper. Cook for 5–7 minutes per side until golden and fully cooked. Remove and let rest before slicing.
Sauté Garlic & Ginger:
In the same pot, add minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
Add Broth:
Pour in chicken broth and water. Bring to a gentle simmer.
Cook the Noodles:
Add ramen noodles and cook according to package directions, about 4–5 minutes.
Make It Creamy:
Stir in heavy cream, soy sauce, and red pepper flakes. Let simmer gently.
Thicken the Broth:
Add cornstarch slurry while stirring until the broth slightly thickens.
Add Vegetables:
Add spinach, bok choy, or other vegetables and cook until just wilted.
Slice Chicken:
Slice rested chicken breasts into strips.
Serve:
Divide ramen into bowls, top with sliced chicken, green onions, and cilantro.
Enjoy:
Serve hot and enjoy this ultra-comforting bowl of creamy ramen.
Swap heavy cream with half-and-half for a lighter version.
Add mushrooms or carrots for extra texture.
For extra spice, drizzle chili oil before serving.
Leftovers keep well refrigerated for up to 2 days.
Find it online: https://elladishes.com/creamy-garlic-chicken-ramen/