Pantry Creamy Chicken Ramen Soup is an easy lunch for one. Make it in the microwave! Perfect for dorm rooms.
This soup has gained the nickname “hangover soup” because it’s comforting and delicious when you’re feeling—er, “under the weather.”
Pantry Creamy Chicken Ramen Soup is the latest installment in my series on pantry cooking, Easy Pantry Meals – Living Out of Your Pantry (and refrigerator and freezer). It’s a perfect meal to make in an office cubicle, or dorm room. Really any place with a microwave and not much else.
Ingredients in Pantry Creamy Chicken Ramen Soup
This easy ramen soup recipe includes a few items from your refrigerator (see recipe and the collage below, or watch the video!). However, if you need to make it entirely from the pantry, you can easily substitute evaporated milk for the half and half.
For the cheese, there are many shelf-stable options to choose from (but pick something that’s high-quality and not filled with cellulose). Or, do like I did as a college student and keep the little packets of cheese you get when you order a pizza.
I use higher-quality ramen noodles for other soups like my “Grown Up” Ramen Soup and Pork-Miso Ramen Soup with Soy-Marinated Egg. But for this soup, I use the 25-cents-a-pack variety chicken ramen. Also unlike these other ramen soups, I use the seasoning packet and all. So, it’s not exactly health food. But it IS creamy, delicious, comfort food goodness.
Adding some chicken stock boosts the flavor along with your favorite herb mix.
The soup is delicious as written, but you can boost the health factor by adding some chopped, fresh spinach, baby kale, or arugula near the end of the cook time (just long enough to wilt the leaves).
Making Pantry Creamy Chicken Ramen Soup
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 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. I like my noodles soft for this particular soup, so I microwave for 4 minutes. If there is much excess liquid (I only want ¼ cup or so), I drain it off.
Next, I add the seasoning packet, along with the seasoning mix, the half and half (or cream, or evaporated milk), and the chicken broth. If I’m adding additional ingredients like spinach, kale, or even cubed chicken (it comes in a can!), I’ll microwave for an additional 30 seconds.
Finally, I grate a bit of Parmesan cheese on top.
That’s it! This takes about 6 minutes. My entire family is addicted. This is comfort food at its fastest, folks.Here’s a view of a bowl with optional baby spinach added in:
I hope you enjoy this soup! Stay safe, and stay well.
—xoxo (from a distance) Michelle
Pantry Creamy Chicken Ramen Soup
- 1 package chicken flavor ramen noodle soup
- 2 tsp dried herbs - (or your favorite seasoning mix; see Recipe Note #1)
- 2 tbsp cream - (or use half and half, whole milk, or evaporated milk)
- ¼ cup chicken broth
- 1 tbsp 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.