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Get ready to add a new hearty and cozy recipe to your list of comfort food! An ultimate get-well soon recipe, this Instant Pot Ramen Noodle Chicken Soup is ready to tame even the wildest of your cravings.
A match of perfectly cooked chicken, delicious ramen noodles, and chopped vegetables resting in a deep flavored broth, this recipe leaves nothing to be desired!
Ramen Noodle Chicken Soup
Now, there are two types of food recipes in this world. The first would include the ones made on special occasions; and the second includes all the comfort food that calls your name on days when the soul needs just a little extra comforting.
Well, this Ramen Noodle Chicken Soup falls into the latter!
The optimum of good for the body and soul, this recipe will have you hooked in no time!
Easiest One-Pot Dinner!
Although this hearty soup can easily satisfy and tame all of your hunger cravings, it goes great alongside many side servings!
First, consider pairing the soup with an open faced avocado toast with boiled eggs, or a basic grilled cheese sandwich.
Finally, make sure you serve your aromatic bowl of Ramen Noddle Chicken Soup in style! Whether it is topped with a soft-boiled egg or fresh herbs like parsley and cilantro, that extra touch makes a world load of difference!
Serve it With Your Favorite Side Dish!
Turn This Ramen Noodle Chicken Soup Gluten-Free!
If you are following a gluten-free diet, and would like to savor a hearty meal, then don’t you worry! This Ramen Noodle Chicken Soup is ready to adapt itself to fit any diet or lifestyle!
Start by substituting regular spaghetti with gluten-free ones. Again, make sure you check out the cooking instructions on the back of the package.
As for the rest of the ingredients, I already use lemon juice instead of soy sauce, but you can also use gluten-free soy sauce like Tamari-style soy sauce or coconut aminos.
Adaptable to Fit Any Diet!
I have a pretty strong hunch that this Ramen Noodle Chicken Soup will not be a one-time visitor in your weekly meal rotations. For that reason, here’s everything you need to know about storing, freezing, and thawing your soup!
To store: Store your leftovers in an airtight container in the fridge for about 3 days. But if you are making this soup ahead of time, then store the noodles in a different container, and add them right before serving.
To freeze: For this, I recommend freezing the soup without the noodles. However, you can store the whole meal in freezer bags in the freezer for up to 3 months.
To thaw: Leave your soup to thaw overnight in the fridge. When you are ready, reheat it in the microwave, or on stovetop, and enjoy!
A Sip of Health
Tips for a Perfect Ramen Noodle Chicken Soup
Although I can guarantee that this Ramen Noodle Chicken Soup is pretty easy and straightforward, a few tips never hurt anybody! Here’s what I suggest you keep in mind before indulging in a cooking session.
Tip 1: You don’t have to stick to a certain pasta shape. Use any shape of your choice (penne, macaroni, etc.), as long as you make sure to adjust the cooking time according to what is recommended on the packaging.
Tip 2: Keep in mind that the total cooking time does not include the time it takes the instant pot to get to pressure. The whole deal may take you a bit longer than expected.
Tip 3: If you are looking for a certain extra flavor, then play around with the spices. Add red chili flakes, garlic, ginger, bay leaves, cloves, star anise, or whatever you think would enhance the overall flavor of your soup.
Don’t Be Shy, Make It Your Own!
Frequently Asked Questions
Sure you can! If you don’t have rotisserie chicken at hand, then opt for frozen chicken (breast or thigh). Just make sure to increase (or double) the cooking time.
Although I personally believe the instant pot is much easier, you can make this recipe on stovetop. Sauté the vegetables in a sauce pan. Drop the chicken, herbs, spices, and broth and simmer until chicken is cooked through. Bring your soup to a boil, then add the pasta.
You can replace your store-bough or leftover chicken broth with water. If you choose to omit the broth, I recommend increasing the amount of herbs and spices used. You wouldn’t want to lose the deep flavors.
Yep! Bone broth is actually very nutritious! You can also simmer it in an instant pot for 24 hours so that the maximum amount of nutrients are extracted from the bones.
The Ingredients You Will Need
- rotisserie chicken (or Instant Pot Cooked Chicken)
- chicken broth
- ramen noodles
- celery, chopped
- carrots, peeled and chopped
- parsley bunch, chopped
- lemon juice
- salt & pepper
Put That Instant Pot to Good Use!
Follow These Instructions
First, debone a whole rotisserie chicken, or my instant pot whole chicken, then place in the instant pot (or if you’re cooking on the stove top place them in a medium pot).
Next, to the same pot, add 8 cups of chicken broth, store-bought or leftover broth.
To the broth, add the deboned chicken meat, chopped celery, chopped carrots, and salt and pepper.
Then, If cooking using an instant pot, set the timer to 12 minutes on high then add in the ramen noodles at the end, cover and cook for 2 minutes. If cooking over the stovetop, boil then lower to medium heat for about 25-30 minutes, add the ramen noodles 8 minutes before turning heat off.
Once finished, add the chopped parsley and lemon juice. Stir, then serve.
Other Recipes for You!
- Creamy Veggie Tomato Basil Soup
- Miso Ramen Tofu Soup
- Thick Red Lentil Soup (Adas Majroush)
- Creamy Broccoli & Mushroom Soup
- Mediterranean Lentil Soup
- Durum Wheat Chicken Soup-Frikeh
- Best Chicken Healing Soup
- Red Lentil Soup
- Carrot and Sweet Potato Thai Soup
- Quinoa Stuffed Cabbage Rolls
Ramen Noodle Chicken Soup (Instant Pot)
- Instant pot
- 1 rotisserie chicken (or instant pot cooked chicken)
- 8 cups chicken broth
- 2 packets ramen noodles
- 4 stalks celery, chopped
- 3 carrots, peeled and chopped
- ½ parsley bunch , chopped
- ½ lemon juice
- 1 tbsp. salt and black pepper , to taste
- Debone a whole rotisserie chicken, or my instant pot whole chicken, then place in the instant pot; or if you’re cooking on the stove top place them in a medium pot.
- To the pot add 8 cups of chicken broth, store bought or left over broth.
- To the broth, add the deboned chicken meat, chopped celery, chopped carrots, and salt and pepper.
- If cooking using an instant pot, set the timer to 12 minutes on high then add in the ramen noodles at the end, cover and cook for 2 minutes. If cooking over the stovetop, boil then lower to medium heat for about 25-30 minutes, add the ramen noodles 8 minutes before turning heat off.
- Once finished, add the chopped parsley and lemon juice. Stir then serve.
- You don’t have to stick to a certain pasta shape. Use any shape of your choice (penne, macaroni, etc.), as long as you make sure you adjust the cooking time according to what’s recommended on the packaging.
- Keep in mind that the total cooking time does not include the time it takes the instant pot to get to pressure. The whole deal may take you longer than expected.
- If you are looking for a certain extra flavor, then play around with the spices. Add garlic, ginger, bay leaves, cloves, star anise, or whatever you think would enhance the overall flavor of your soup.