Description
Ina Garten’s chicken ramen-noodle soup delights with comforting Asian-inspired flavors and rich, hearty broth. Satisfying noodles and tender chicken create a perfect meal that welcomes home cooks into a world of simple, delicious cooking.
Ingredients
Scale
- 2 chicken breasts (split, 1 whole, skin-on, bone-in)
- 10 cups (2.4 liters) chicken stock (simmering, preferably homemade)
- 3 tbsps canola or vegetable oil (plus extra for chicken)
- 1.5 cups yellow onion (chopped, 1 large, about 150 grams)
- 2 cups carrots (sliced, 0.5-inch thick, about 3 to 5 carrots, about 250 grams)
- 8 oz (225 grams) baby bok choy (leaves separated, trimmed, and cleaned)
- 6 scallions (white and green parts, trimmed and sliced diagonally)
- 3 tbsps fresh ginger (peeled and minced, about 30 grams)
- 1 tbsp garlic (minced, about 3 cloves)
- 1 tbsp soy sauce (such as Kikkoman)
- 1 package (3 oz/85 grams) ramen noodles (discard flavor pack)
- Kosher salt
- Freshly ground black pepper
Instructions
- Roast Chicken: Preheat oven to 350°F (175°C). Position chicken breasts on a baking sheet, drizzle with olive oil, season with kosher salt and black pepper. Roast for 35-40 minutes until fully cooked. Cool briefly, remove skin and bones, then tear meat into substantial chunks.
- Develop Flavor Base: Heat vegetable oil in a heavy-bottomed pot over moderate heat. Sauté onions until translucent, add carrots and cook until softened. Introduce ginger and garlic, cooking briefly to release aromatic qualities, creating a robust foundation for the soup.
- Construct Broth: Pour chicken stock into the pot, bringing to a vigorous boil. Reduce heat and simmer for 10-12 minutes, allowing flavors to meld and intensify. Incorporate shredded chicken and soy sauce, adjusting seasoning to enhance depth and complexity.
- Integrate Noodles and Vegetables: Add ramen noodles and bok choy stems to the simmering broth. Cook for 2-3 minutes until noodles become tender and vegetables maintain a crisp texture. This step ensures a perfect balance of softness and crunch.
- Garnish and Serve: Remove from heat, gently fold in bok choy leaves and green onions. Ladle into warm bowls, ensuring an even distribution of chicken, noodles, and vegetables. Serve immediately to preserve the soup’s vibrant flavors and optimal temperature.
Notes
- Roast Chicken Strategically: Skin-side up positioning ensures even browning and prevents drying out during roasting.
- Sauté Vegetables Patiently: Slow cooking develops deeper flavor foundations and prevents burning or uneven texture.
- Control Broth Intensity: Simmering allows flavor concentration without aggressive boiling that could toughen ingredients.
- Timing Matters: Add delicate vegetables like bok choy leaves last to preserve vibrant color and crisp texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg