Description
This creamy garlic chicken ramen recipe offers a comforting and rich twist on the classic Japanese noodle soup. Tender chicken breast strips simmered in a flavorful broth made creamy with heavy cream combine with perfectly cooked ramen noodles and a hint of garlic and soy sauce. Garnished with fresh green onions, this dish is a satisfying meal with a luscious texture and savory depth, perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Cooking
- 500 g chicken breast, sliced into thin strips
- 30 g olive oil (2 tbsp)
- 15 g garlic (4 cloves), minced
Broth and Flavorings
- 960 g chicken broth (4 cups), unsalted
- 60 g soy sauce (1/4 cup), low-sodium preferred
- 240 g heavy cream (1 cup) or full-fat coconut milk
- Salt, to taste
- Black pepper, to taste
Noodles and Garnish
- 180 g ramen noodles (2 packets), seasoning discarded
- 15 g green onions (2), chopped
Instructions
- Cook Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken strips and cook until golden brown and cooked through, about 5–7 minutes. Remove chicken from the pot and set aside.
- Sauté Garlic: In the same pot, add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Simmer Broth: Pour in soy sauce and chicken broth. Bring the mixture to a gentle simmer and let cook for 5 minutes to develop the flavors.
- Cook Noodles: Add ramen noodles to the simmering broth and cook until tender but still slightly firm, about 3–4 minutes. Optionally, remove noodles briefly and set aside to prevent over-softening.
- Add Chicken and Cream: Return the chicken to the pot. Reduce heat to low and slowly stir in the heavy cream or coconut milk until the broth is smooth and creamy. Avoid boiling the soup after adding the cream to prevent curdling.
- Serve: Divide noodles among bowls. Ladle the creamy garlic chicken broth over the noodles. Garnish with chopped green onions and season with salt and black pepper to taste.
Notes
- Keep the heat low when adding cream to prevent curdling.
- Taste before salting as soy sauce adds significant seasoning.
- For added comfort, you can include mushrooms or spinach.
- Finish with chili flakes for a spicy kick if desired.
- Store leftovers separately if possible (broth and noodles) in airtight containers in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water as needed, avoiding boiling to preserve the broth’s silky texture.
Keywords: Creamy garlic chicken ramen, Chicken ramen soup, Garlic ramen, Creamy noodle soup, Japanese chicken ramen