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–+ servings
Merry

Best Creamy Chicken Ramen Soup: Quick & Delicious

This Creamy Chicken Ramen Soup is the ultimate comfort food! Packed with tender rotisserie chicken, ramen noodles, vibrant vegetables, and a creamy coconut curry broth, this dish will warm your soul and excite your taste buds. Perfect for a cozy dinner or when you need a flavorful one-pot meal, this soup is quick to make and full of rich, bold flavors. Serve it with lime wedges for a zesty finish, and you’ll have a restaurant-worthy dish ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 yellow onion chopped
  • 2 red bell peppers chopped
  • 1 large carrot cut into thin 2-inch-long pieces
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon cayenne pepper
  • Kosher salt to taste
  • 2 13.5-ounce cans coconut milk, shaken well
  • 3 cups Swanson Chicken Broth
  • 2 cups shredded rotisserie chicken
  • 1/3 cup chopped fresh cilantro plus more for garnish
  • 2 packages ramen noodles reserve seasoning packets for another use
  • Lime wedges for serving

Method
 

Sauté the Vegetables:
  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the chopped onion, bell peppers, and carrots. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender.
  3. Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the Spices:
  1. Stir in the curry powder, cayenne pepper, and kosher salt to taste. Mix until the vegetables are evenly coated with the spices and fragrant.
Pour in the Liquids:
  1. Add the coconut milk and chicken broth to the pot, stirring well to combine.
  2. Bring the soup to a gentle simmer over medium heat.
Cook the Noodles:
  1. Add the ramen noodles to the pot, ensuring they are submerged in the broth. Let them cook for 3–5 minutes, stirring occasionally, until they are softened and separated.
Add the Chicken and Cilantro:
  1. Stir in the shredded rotisserie chicken and chopped cilantro. Simmer for an additional 2 minutes to heat the chicken through.
Serve:
  1. Ladle the soup into bowls and garnish with extra chopped cilantro.
  2. Serve with lime wedges on the side for a fresh, citrusy kick.

Notes

  • Customize the Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini to make the soup more nutritious.
  • Adjust the Spice: For a milder soup, reduce the cayenne pepper or omit it altogether. For more heat, add a pinch of red pepper flakes or a dash of hot sauce.
  • Make It Vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezing Tip: If you plan to freeze the soup, leave out the noodles and add fresh noodles when reheating.

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