This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.



Cart 0

Congratulations! Your order qualifies for free shipping You are $250 away from free shipping.
No more products available for purchase

Is this a gift?
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Chicken Ramen-Noodle Soup

HG Cooks

Chicken Ramen-Noodle Soup

Recipe by Ina Garten

During the pandemic, Ina Garten stocked her pantry with lots of dry goods and one of those dry goods was ramen. She created this Chicken Ramen-Noodle soup by swapping traditional egg noodles for ramen and adding a touch of fresh ginger and bok choy for a fresh take on this classic.

Serves 4


  • 2 large skin-on chicken breasts or 1 small whole chicken

  • 3 tbsp canola or vegetable oil, plus extra for the chicken

  • Kosher salt and freshly ground pepper

  • 1 large chopped yellow onion

  • 2 cups (3-5) carrots, scrubbed and sliced ½-inch thick

  • 3 tbsp fresh ginger, peeled and minced

  • 1 tbsp minced garlic (3 cloves)

  • 10 cups good chicken stock, preferably homemade

  • 1 tbsp soy sauce, such as Kikkoman

  • 1 (3-oz) package ramen noodles (discard the flavor packet)

  • 8 oz baby bok choy, leaves separated and cleaned

  • 6 scallions, white and green parts, trimmed and sliced diagonally


  • Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and shred the meat in large pieces.

  • Meanwhile, heat the oil in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion and sauté for 6 to 8 minutes, until tender. Add the carrots and sauté for 5 minutes. Add the ginger and garlic and sauté for one minute. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes.

  • Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in ½-inch-thick diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot.

Tip: To prep ahead or to freeze, make the soup up to adding the noodles, bok choy, and scallions. Reheat the soup, add the last 3 ingredients, and serve hot.

HG Cooking Essentials