Name: Ina Garten Chicken Ramen-noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 split (1 whole) chicken breasts, skin-on, bone-in; 3 tablespoons canola or vegetable oil (plus extra for the chicken); Kosher salt and freshly ground black pepper; 1½ cups chopped yellow onion (1 large, about 150g); 2 cups sliced carrots (½-inch thick, about 3 to 5 carrots, about 250g); 3 tablespoons peeled and minced fresh ginger (about 30g); 1 tablespoon minced garlic (about 3 cloves); 10 cups simmering chicken stock (preferably homemade, about 2.4 litres); 1 tablespoon soy sauce (such as Kikkoman); 1 (3-ounce) package ramen noodles (discard the flavor pack, about 85g); 8 ounces baby bok choy (leaves separated, trimmed, and cleaned, about 225g); 6 scallions (white and green parts, trimmed and sliced diagonally)

Ina Garten’s Chicken Ramen-Noodle Soup is made with chicken breasts, canola oil, yellow onion, carrots, fresh ginger, garlic, chicken stock, soy sauce, ramen noodles, baby bok choy, and scallions. This delicious Chicken Ramen-Noodle Soup recipe creates a hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.

This Chicken Ramen-noodle Soup Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

2 split (1 whole) chicken breasts, skin-on, bone-in
3 tablespoons canola or vegetable oil (plus extra for the chicken)
Kosher salt and freshly ground black pepper
1½ cups chopped yellow onion (1 large, about 150g)
2 cups sliced carrots (½-inch thick, about 3 to 5 carrots, about 250g)
3 tablespoons peeled and minced fresh ginger (about 30g)
1 tablespoon minced garlic (about 3 cloves)
10 cups simmering chicken stock (preferably homemade, about 2.4 litres)
1 tablespoon soy sauce (such as Kikkoman)
1 (3-ounce) package ramen noodles (discard the flavor pack, about 85g)
8 ounces baby bok choy (leaves separated, trimmed, and cleaned, about 225g)
6 scallions (white and green parts, trimmed and sliced diagonally)

How To Cook Chicken Ramen-noodle Soup:

Preheat the Oven and Roast the Chicken: Preheat the oven to 350°F (175°C). Place the chicken breasts on a sheet pan, skin side up. Rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes until cooked through. Cool slightly, discard the skin and bones, and shred the meat into large pieces.
Cook the Vegetables: Heat 3 tablespoons of oil in a medium (10-inch) heavy-bottomed pot or Dutch oven over medium-low heat. Add the chopped onion and sauté for 6 to 8 minutes until tender. Add the sliced carrots and sauté for an additional 5 minutes. Stir in the minced ginger and garlic, cooking for 1 minute.
Combine and Simmer: Add the chicken stock to the pot and bring to a boil. Lower the heat and let it simmer for 10 minutes.
Add Noodles and Bok Choy: Stir in the shredded chicken and soy sauce. Taste for seasoning. Add the ramen noodles. Cut the bok choy stems into ½-inch-thick diagonal slices and add them to the pot. Simmer for 2 to 3 minutes, until the noodles and bok choy stems are tender.
Finish and Serve: Off the heat, stir in the bok choy leaves and sliced scallions. Serve hot.

Recipe Tips

Use Homemade Chicken Stock: For the best flavor, use homemade chicken stock. It adds richness to the soup that store-bought stock can’t match.
Shred Chicken After Roasting: Let the chicken cool slightly before shredding. This helps you handle it more easily and keeps the meat from falling apart too much.
Don’t Overcook the Noodles: Add the ramen noodles towards the end of cooking. Overcooking them can make them mushy, so keep an eye on them and cook just until tender.
Add Bok Choy in Stages: Add bok choy stems first and cook them until tender before adding the leaves. This ensures that the stems and leaves are both perfectly cooked.
Adjust Seasoning Carefully: Taste the soup before serving and adjust the seasoning with extra soy sauce or salt if needed. This ensures the soup is flavorful and balanced.

How To Store & Reheat Leftovers

Refrigerate: Cool the leftover Chicken Ramen-Noodle Soup to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 to 4 days.
Freeze: Cool the soup to room temperature, then place it in a freezer-safe container or bag. Freeze for up to 2 to 3 months. To thaw, put it in the fridge overnight and reheat on the stove until hot.
Reheating: To reheat leftovers, warm the soup on the stove over medium heat for about 5 to 10 minutes until heated through. Stir occasionally to ensure even heating.

Nutrition Facts

Serving Size: 1 bowl (about 1.5 cups)

Calories: 250
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 950mg
Potassium: 600mg
Total Carbohydrate: 22g
Dietary Fiber: 3g
Sugars: 6g
Protein: 20g

Try More Ina Garten Recipes:

Ina Garten Chicken Ramen-noodle Soup

Author: Rihab Cooking Method:Roasting, Baking Cuisine:American Courses:Soups Recipe Keys: C Chicken Ramen-noodle Soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 split (1 whole) chicken breasts, skin-on, bone-in
3 tablespoons canola or vegetable oil (plus extra for the chicken)
Kosher salt and freshly ground black pepper
1½ cups chopped yellow onion (1 large, about 150g)
2 cups sliced carrots (½-inch thick, about 3 to 5 carrots, about 250g)
3 tablespoons peeled and minced fresh ginger (about 30g)
1 tablespoon minced garlic (about 3 cloves)
10 cups simmering chicken stock (preferably homemade, about 2.4 litres)
1 tablespoon soy sauce (such as Kikkoman)
1 (3-ounce) package ramen noodles (discard the flavor pack, about 85g)
8 ounces baby bok choy (leaves separated, trimmed, and cleaned, about 225g)
6 scallions (white and green parts, trimmed and sliced diagonally)

Instructions

Preheat the Oven and Roast the Chicken: Preheat the oven to 350°F (175°C). Place the chicken breasts on a sheet pan, skin side up. Rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes until cooked through. Cool slightly, discard the skin and bones, and shred the meat into large pieces.
Cook the Vegetables: Heat 3 tablespoons of oil in a medium (10-inch) heavy-bottomed pot or Dutch oven over medium-low heat. Add the chopped onion and sauté for 6 to 8 minutes until tender. Add the sliced carrots and sauté for an additional 5 minutes. Stir in the minced ginger and garlic, cooking for 1 minute.
Combine and Simmer: Add the chicken stock to the pot and bring to a boil. Lower the heat and let it simmer for 10 minutes.
Add Noodles and Bok Choy: Stir in the shredded chicken and soy sauce. Taste for seasoning. Add the ramen noodles. Cut the bok choy stems into ½-inch-thick diagonal slices and add them to the pot. Simmer for 2 to 3 minutes, until the noodles and bok choy stems are tender.
Finish and Serve: Off the heat, stir in the bok choy leaves and sliced scallions. Serve hot.

Notes

Use Homemade Chicken Stock: For the best flavor, use homemade chicken stock. It adds richness to the soup that store-bought stock can’t match.
Shred Chicken After Roasting: Let the chicken cool slightly before shredding. This helps you handle it more easily and keeps the meat from falling apart too much.
Don’t Overcook the Noodles: Add the ramen noodles towards the end of cooking. Overcooking them can make them mushy, so keep an eye on them and cook just until tender.
Add Bok Choy in Stages: Add bok choy stems first and cook them until tender before adding the leaves. This ensures that the stems and leaves are both perfectly cooked.
Adjust Seasoning Carefully: Taste the soup before serving and adjust the seasoning with extra soy sauce or salt if needed. This ensures the soup is flavorful and balanced.

Keywords:Ina Garten Chicken Ramen-noodle Soup