A quick and comforting soup featuring tender chicken, fresh vegetables, and tender ramen noodles in a savory broth—ready in under 30 minutes.

Scale

2 packs ramen noodles (discard seasoning)

1.5 cups cooked shredded chicken

4 cups low-sodium chicken broth

2 cloves garlic, minced

1 tsp grated fresh ginger

1 cup sliced carrots

1 cup chopped spinach or bok choy

2 tbsp soy sauce

1 tsp sesame oil

2 green onions, chopped

1. Heat sesame oil in a medium pot over medium heat.

2. Add garlic and ginger; sauté until fragrant, about 1–2 minutes.

3. Pour in chicken broth and bring to a simmer.

4. Add carrots and cook until slightly tender, about 5 minutes.

5. Stir in shredded chicken and soy sauce; return to a gentle boil.

6. Add ramen noodles and cook until noodles are tender, about 3 minutes.

7. Stir in spinach and cook until wilted, about 1 minute.

8. Ladle soup into bowls and garnish with chopped green onions.