This recipe elevates the humble ramen noodle to new heights with tender, flavorful chicken and a rich, savory broth. Perfect for a chilly evening or a busy weeknight, this slow cooker chicken and ramen noodle soup is both easy to make and incredibly satisfying. Forget instant ramen – this is a gourmet upgrade!
What Makes This Crockpot Chicken and Ramen Noodle Soup So Special?
This recipe isn't your average ramen. We’re transforming those instant noodles into a hearty, comforting meal. The slow cooker does all the work, allowing the chicken to become incredibly tender and the broth to develop a deep, complex flavor. We'll be using fresh ingredients to enhance the overall taste profile, resulting in a dish far superior to anything you can find in a packet.
Ingredients You'll Need:
- Chicken: 1.5-2 lbs boneless, skinless chicken thighs (or breasts, but thighs stay more moist)
- Broth: 4 cups chicken broth (low sodium preferred)
- Ramen Noodles: 2 (3-ounce) packages of ramen noodles, flavor packets discarded
- Aromatics: 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated
- Vegetables: 2 carrots, chopped; 2 celery stalks, chopped; 1 cup broccoli florets (or other greens like spinach or bok choy)
- Seasoning: 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon red pepper flakes (optional), salt and pepper to taste
- Garnish (optional): Chopped green onions, sesame seeds, sriracha
Instructions:
- Sear the Chicken (Optional but Recommended): Before adding the chicken to the slow cooker, you can sear it in a skillet over medium-high heat for a few minutes per side. This adds a lovely depth of flavor to the final dish.
- Slow Cooker Magic: Place the seared (or unseared) chicken, onion, garlic, ginger, carrots, and celery in your slow cooker. Pour in the chicken broth, soy sauce, sesame oil, and red pepper flakes (if using). Season with salt and pepper.
- Cook it Low and Slow: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred and Stir: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Noodles In! Add the broccoli florets (or other greens) and the ramen noodles (discard the flavor packets!) to the slow cooker. Stir to combine. Cook for another 15-20 minutes, or until the noodles are tender and the vegetables are cooked through. If the broth is too thin, you can simmer uncovered for a few minutes to reduce it.
- Serve and Enjoy!: Ladle the soup into bowls and garnish with chopped green onions, sesame seeds, and sriracha, if desired.
Frequently Asked Questions (FAQs):
Can I use different types of noodles?
While ramen noodles are traditional and work wonderfully, you can experiment with other types of noodles like udon, egg noodles, or even rice noodles. Just be mindful of cooking times – some noodles may cook faster than others.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like mushrooms, bell peppers, or snow peas. Just add them during the last 30 minutes of cooking to ensure they don't overcook.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before freezing in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
What if I don't have a slow cooker?
You can definitely adapt this recipe for the stovetop. Sauté the aromatics and chicken, then simmer everything in a large pot until the chicken is cooked through. Add noodles and vegetables during the last 15-20 minutes of cooking.
This slow cooker chicken and ramen noodle soup is a delicious and easy weeknight meal that's sure to become a family favorite. The combination of tender chicken, flavorful broth, and perfectly cooked noodles is simply irresistible! Enjoy!
