Creamy Garlic Chicken Ramen
A luxurious yet simple dish that combines tender chicken and rich, garlicky creaminess with beloved ramen noodles, perfect for a comforting weeknight meal ready in under 30 minutes.
Ingredients
For the Base
- 2 pieces boneless, skinless chicken breasts For a lighter option, use turkey or chicken thighs.
- 4 cups chicken broth A low-sodium chicken broth can help control the salt level.
- 2 cups ramen noodles Substitute with whole wheat or gluten-free noodles if desired.
- 1 cup mixed vegetables (e.g., carrots, bell peppers, broccoli) Use any seasonal or leftover veggies for added nutrition.
For the Sauce
- 1 cup heavy cream Light cream or evaporated milk can replace heavy cream for fewer calories.
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste Adjust seasonings gradually.
To Serve
- Green onions for garnish
Instructions
Preparation
- In a large pot, pour in the chicken broth and bring it to a rolling boil.
- Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3-4 minutes.
- In a separate pan, heat a bit of oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Diced chicken breasts should be added to the pan. Cook until they are no longer pink, approximately 5-7 minutes.
- Stir in the mixed vegetables and cook until tender, about another 3-5 minutes.
- Pour in the heavy cream and soy sauce, mixing everything well to combine flavors. Let it simmer for 2 minutes.
- Carefully combine the chicken and vegetable mixture with the cooked ramen noodles in the pot with the broth. Stir gently to mix.
- Season with salt and pepper to taste, serve hot, and garnish with chopped green onions.
Notes
Perfect for busy weeknights. You can prepare some components ahead of time, such as chopping the vegetables and garlic. Store leftovers in an airtight container in the fridge for up to three days.