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introduction

This creamy garlic chicken ramen is warm, simple, and quick to cook. It uses basic ingredients and gives a rich broth with tender chicken and soft noodles. If you like creamy garlic dishes, also try my creamy garlic parmesan chicken pasta bake for another easy meal.

why make this recipe

Make this ramen when you want comfort food that cooks fast. The soup has garlic, cream, and a little spice. It feeds two to four people and uses pantry items like chicken broth and ramen noodles. For a similar chicken and garlic flavor in a different dish, see this creamy garlic parmesan chicken recipe.

how to make Creamy Garlic Chicken Ramen

You cook garlic and ginger, brown the chicken, then simmer in broth. Add vegetables, thicken with cornstarch, shred the chicken, and stir in cream and ramen. The noodles soften in the rich broth and the red pepper flakes add a touch of heat. Follow the full steps in the Directions section to finish the soup.

Ingredients :

2 Chicken breasts, boneless skinless
1 Fresh Cilantro
4 cloves Garlic
1 tsp Ginger
2 Green onions
1 Vegetables
4 cups Chicken broth
1 tbsp Soy sauce
3 packs Ramen noodles
1 tbsp Cornstarch
1 tsp Red pepper flakes
Salt and pepper to taste
1 tbsp Olive oil
1 cup Heavy cream
2 cups Water

Directions :

Heat olive oil in a large pot over medium heat.
Add chopped garlic, ginger, and green onions, sauté until fragrant.
Add chicken breasts and cook until browned on both sides.
Pour in the chicken broth and water, bring to a simmer.
Add soy sauce, cornstarch, red pepper flakes, and vegetables.
Cook for about 10 minutes, then shred the chicken.
Stir in heavy cream and ramen noodles, cooking until noodles are tender.
Serve hot, garnished with fresh cilantro.

how to serve Creamy Garlic Chicken Ramen

Serve the ramen hot in bowls. Add extra cilantro and sliced green onions on top. You can add a soft boiled egg or a squeeze of lime for brightness. Offer soy sauce or chili sauce on the side for extra flavor.

how to store Creamy Garlic Chicken Ramen

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat and stir gently. If noodles soak up too much broth, add a little water or broth when reheating.

tips to make Creamy Garlic Chicken Ramen

Use fresh garlic and ginger for the best taste.
Cut vegetables small so they cook quickly.
If you want more broth, add extra chicken broth or water.
For a deeper flavor, brown the chicken well before adding the liquid.
For a different savory twist, you can follow ideas from the caramelised soy chicken garlic ginger broth rice recipe to add soy-sugar notes.

variation (if any)

Make it vegetarian: use tofu instead of chicken and vegetable broth.
Make it spicy: add more red pepper flakes or a dash of chili oil.
Add mushrooms, bok choy, or spinach for more vegetables.
Swap heavy cream for coconut milk for a different creamy taste.

FAQs

Q: Can I use leftover cooked chicken?
A: Yes. Add shredded cooked chicken near the end to warm through.

Q: Can I use instant ramen seasoning packets?
A: You can, but watch the salt. The packets can make the soup very salty.

Q: How long do the noodles take to cook?
A: Ramen noodles usually cook in 2–4 minutes. Cook until tender but not mushy.

Q: Can I freeze this soup?
A: Creamy soups do not freeze well. The cream can separate. You can freeze without noodles and add fresh noodles when reheating.

Conclusion

For another take on creamy garlic ramen with heat, see this recipe for Fiery Chicken Ramen with Creamy Garlic Sauce. If you want a similar fiery version with different notes, check out Fiery Chicken Ramen w/ Creamy Garlic Sauce.