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June 21, 2015

Blackened Chicken Ramen Noodle Soup

Blackened Chicken Ramen Noodle Soup is hearty and healthy! Made with a rich broth and loaded with carrots, kale, and chicken, this is so flavorful! Perfect for when you have a cold!

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. Ramen Chicken Noodle Soup

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!

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.

How to make Blackened Chicken

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.

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.

Spicy Chicken Ramen Soup

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!

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.

More Chicken Soup Recipes:

  • Italian Chicken Tortellini Soup
  • Flu Fighter Chicken Noodle Soup
  • Lemony Chicken and Rice Soup

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.

Top this Spicy Chicken Ramen Recipe with extra chicken and sliced scallions and viola! Dinner is ready to be served!

Soup lovers, this one’s for you 😉 Happy slurping.

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.

3 votes

Print

Sunday Suppers: Blackened Chicken Ramen Noodle Soup

Prep 10 mins

Cook 35 mins

Total 45 mins

Author Ashley Manila

Yield 4 Bowls

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:

  1. Preheat oven to 375 degrees (F).
  2. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.
  3. Place in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, slice the chicken into thin strips. While the chicken is roasting, make the soup.

For the Ramen Noodle Soup:

  1. Add the olive 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.
  2. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add the chicken stock and water.
  3. 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.
  4. 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.
  5. Remove pan from heat, ladle soup into bowls, and top with chicken.

Courses Dinner

Cuisine Asian

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.

 

3K Shares

Filed Under: Dinner, Savory, Soup

Reader Interactions

Comments

  1. Melissa - GreenPalateLife says

    June 24, 2015 at 2:37 pm

    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

    Reply
    • bakerbynature says

      June 24, 2015 at 3:13 pm

      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.

      Reply
  2. Talithia says

    July 3, 2015 at 9:48 pm

    Will try these dishes. Yummy

    Reply
  3. C says

    April 25, 2016 at 3:15 am

    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!

    Reply
    • bakerbynature says

      April 25, 2016 at 7:12 pm

      I love the idea of adding bok choy! YUM 🙂

      Reply
  4. Anita says

    November 9, 2016 at 12:44 am

    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!

    Reply
    • Erica says

      December 6, 2018 at 1:43 am

      Curious about this too as they are left out of the instructions…??

      Reply
  5. Jim says

    September 23, 2017 at 11:26 am

    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.

    Reply
  6. Sara Dunham says

    April 1, 2018 at 1:39 am

    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!

    Reply
  7. Laura says

    January 26, 2020 at 8:14 pm

    I recently prepared this recipe, exactly as written, and it was FABULOUS!! We all loved it, and are planning on making it again very soon!

    Reply
  8. Laura says

    March 11, 2020 at 12:20 am

    If you in ANY way love Ramen, and SPICY food, MAKE THIS RIGHT NOW!! This is THE MOST UNBELIEVABLE RECIPE!! I have made it now for my family 4 times…..and EVERYONE loves it! Thank you for making our lives happier, and for making me look like a cooking genius!

    Reply
  9. Laura says

    March 11, 2020 at 12:35 am

    P.S. I sauteed the carrots with the onion to soften, and added the kale at the end! Perfect!!

    Reply
  10. Sarah says

    March 17, 2020 at 4:02 pm

    This sounds delicious, can’t wait to make it! Do you know if it freezes well?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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