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.

Sunday Suppers: Blackened Chicken Ramen Noodle Soup




Yield 4 Bowls

A hearty Ramen Noodle Chicken Soup loaded with flavor!


For the Chicken:

For the Ramen Noodle Soup:


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.

Recipe by Baker by Nature at