Hearty and Healthy, this Blackened Chicken Ramen Noodle Soup is loaded with carrots, kale, and a TON of flavor! Make this the next time you’re craving cozy comfort food – it does the trick every time.
Summer is off to quite a rainy start here in the Hudson Valley. The past two weeks have been scattered with a hearty dose of thunderstorms, and nothing makes me crave comfort food like a dark and dreary day spent indoors with the A/C cranked up to full blast.
I should also confess I’m totally one of those weirdos who eats soup even in the hottest months of Summer. So ya know, this whole soup in June thing was bound to happen sooner or later 😉
Enter this Blackened Chicken Ramen Noodle Soup! It’s light yet hearty; full of flavor; and so delicious you’re bound to find yourself making pot after pot no matter what the season. <— That’s a guarantee!
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The first step to making this soup is getting the chicken in the oven. You’ll coat the chicken with a mix of oil and herbs, then roast it to tender, juicy perfection. I’m not a huge chicken fan, but this is my go-to method when I do choose to cook it.
While the chicken is roasting (it’ll take around 25 minutes, depending on the thickness of your tenders), you can make the soup. This soup is extremely easy (and adaptable) and is ready by the time your chicken comes out of the oven.
You’ll start out by cooking the vegetables in some olive oil, then add in the chicken stock and simmer for about 10 minutes before adding in your noodles. Once the noodles are soft, you’re ready to eat!
Top each bowl with a few slices of flavorful chicken, sprinkle with scallions, and viola! Dinner is served.
Soup lovers, this one is for you 😉 Happy slurping.
Sunday Suppers: Blackened Chicken Ramen Noodle Soup
Prep
Cook
Total
Yield 1 large pot of soup; 4 servings
A hearty Ramen Noodle Chicken Soup loaded with flavor!
Ingredients
- For the Chicken:
- 1 pound skinless, boneless chicken breast tenders
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- For the Ramen Noodle Soup:
- 2 tablespoons olive oil
- 2 tablespoons sriracha hot sauce
- 1 small onion, diced
- 2 tablespoons tomato paste
- 1 tablespoon ginger, grated
- 3 small carrots, peeled and chopped into small chunks
- 2 cups kale, roughly chopped
- 5 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (optional; only if you like tang)
- 3 packages ramen noodles
- 1/2 cup scallions, chopped
Instructions
- For the Chicken:
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, slice the chicken into thin strips. While the chicken is roasting, make the soup.
- For the Ramen Noodle Soup:
- Add the oilive oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato paste and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add the chicken stock and water.
- Bring mixture to a rolling simmer; add soy sauce and vinegar (if using), and simmer for another 8-10 minutes. Taste and adjust seasoning as needed.
- Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with chicken.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You’ll also love:
20-Minute Spicy Sriracha Ramen Noodle Soup
Flu Fighter Chicken Noodle Soup (also known as the BEST chicken noodle soup ever!)
30-Minute Sriracha Chicken and Broccoli Lo Mein
This looks so amazing! I’ve been following you since I saw your Spicy Sriracha Ramen Noodle bowls and have been hooked ever since!
Love your recipes & site!
Xx,
Melissa
http://www.GreenPalateLife.com
Hi Melissa! Thank you so much for your sweet comment 🙂 And I’m so happy to hear you’re a fellow ramen lover like myself – I’m hooked too.
Will try these dishes. Yummy
This was so good! My husband and I are fighting over who gets the leftovers for lunch tomorrow.
I put a bit less sriracha, as our toddler was eating it too, and threw in some bok Choy. We all loved it. Thank you!
I love the idea of adding bok choy! YUM 🙂
Made this tonight and really liked it. My question is, when do you add the carrots and kale? They’re in the ingredient list but not in the directions. I put the carrots in a couple of minutes after the onions, and stirred the kale in right after the garlic. It came out fine but I was just wondering what the “right” way to do it is. Thanks!
Have not tried this but will soon. I only wanted to comment that traditionally Ramen broth is a combination of meat (either chicken or beef)broth and seafood broth, usually Kombo dashi. Kombo Dashi can be made easily with the proper seaweed from Asian grocery stores or a powdered dashi is available. I will try this, hopefully, this week. Sounds great BTW.
I love this recipe! Not sure if you’re willing to update it, but you forgot to write in when to add the carrots and Kale. Thanks!