This Creamy Chicken Ramen Soup recipe makes for an easy lunch that is lightning-fast. As in, FIVE MINUTES fast! Perfect for office kitchens, dorm rooms or anywhere there is a microwave.
Hasn't everyone had a time in their life when they lived off of instant ramen noodle soup? It's a great staple when you're on a budget.
But even as I got older and earned more money, I continued to eat ramen . . . with a twist.
I'm a foodie at heart, so I rarely eat anything straight out of a package. I found that there there are easy changes and additions you can make that really bump up the flavor.
Thus, I'll now share with you my creamy chicken ramen recipe.
This creamy ramen recipe elevates a pack of Maruchan chicken ramen to new heights with just a few additional ingredients.
And talk about fast! The ramen cooks in the microwave and ready to eat in about 5 minutes.
Read on and you'll find:
- Ingredients required
- The simple steps to making creamy chicken ramen soup, including . . .
- How to make ramen broth creamy (it's easier than you think!)
Ingredients for Creamy Chicken Ramen Soup
We are talking about just a handful of ingredients. Most of which you most likely have on hand.
- Maruchan chicken ramen noodle pack (with seasoning)
- Cream (or milk)
- Italian herb mix
- Chicken broth
- Rotisserie chicken or chicken lunch meat (optional)
- Grated Parmesan cheese (optional)
For convenience and savings, I opt for the cheap, 25-cents-a-pop Maruchan chicken ramen packs.
Using chicken broth boosts the flavor along with your favorite Italian herb mix.
If you're adding chicken, Costco rotisserie chicken is perfect for this dish. I've even used torn-up chicken lunch meat.
Feel free to experiment with other meats. We have used leftover cubed pork from my Herb-Roasted Rack of Pork recipe in this soup. It was awesome.
The soup is delicious as written, but you can boost the health and flavor factor by adding some fresh spinach, baby kale, or arugula near the end of the cook time.
How to make creamy chicken ramen noodles in the microwave
Once I get the few ingredients together, I like to crunch up the ramen noodles inside the package for easier eating.
Then, I pour the dry ramen noodles into a deep, microwave-safe bowl. I add enough water to cover the noodles (by about ½ inch) and then put the bowl in the microwave.
How long do you cook ramen noodles in the microwave?
I like my ramen noodles soft for this particular soup, so I cook the ramen noodles for 4 minutes.
Once cooked, drain off the remaining water that is in the bowl except for approximately a ¼ cup. You don't have to be exact here.
Next, add the seasoning packet, along with the Italian herb mix.
Then, finally, it's time to make the ramen broth creamy.
How to make ramen broth creamy
This is so simple. It's just a matter of stirring in the cream (or milk) to your bowl of chicken ramen noodle soup. Also add the broth.
Depending on the temperature of the cream and other additions, you may need to microwave an additional 30 seconds to get it to the correct serving temperature.
This is particularly true if you're adding additional ingredients like chicken, spinach or kale.
The final step is to grate some Parmesan cheese over the top and enjoy.
Want more ramen and Asian soups?
Check out these below:
Creamy Green Chile Ramen Soup
Pork-Miso Ramen Soup with Soy-Marinated Egg
Easy Ramen Soup
"Real Deal" Beef Pho Noodle Soup
Pressure-Cooker Pho Ga (Chicken Pho)
Instant Pot Vegetable Pho Noodle Soup
Slow-Cooker Duck Pho
That's it! This takes about 5 minutes.
My entire family is addicted. This is comfort food at its fastest, folks.
I hope you enjoy this soup! Stay safe, and stay well.
- 1 package chicken flavor ramen noodle soup
- 2 teaspoon dried herbs, (or your favorite seasoning mix; see Recipe Note #1)
- 2 tablespoon cream, (or use half and half, whole milk, or evaporated milk)
- ¼ cup chicken broth
- 1 tablespoon Parmesan Cheese, (optional)
- Pour the broken-up noodles into a deep, BPA-free, microwave-safe bowl. I add enough water to cover the noodles, and then put the bowl in the microwave. Cook for 4 minutes on high.
- Add the seasoning packet, seasoning mix, half and half (or cream, or evaporated milk), and the chicken broth, along with any extras (see Recipe Note #2).
- Grate Parmesan cheese on top and serve.
- My favorite is Sunny Paris from Penzey's Spices. It's a mix of shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, and bay leaf. But any herb-forward mix will work.
- You can dress the soup up with pre-cooked chicken if you like, or with baby spinach, baby kale, or arugula. Simply add any additions for the last 30 seconds of cook time.
Nutrition Information:Yield: 1 Serving Size: 1 bowl
Amount Per Serving: Calories: 704Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 119mgSodium: 2024mgCarbohydrates: 56gFiber: 4gSugar: 2gProtein: 33g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!