Ingredients
Scale
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 2 servings ramen noodles
- 1 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Boil chicken broth in a large pot. Add garlic and ginger; simmer for 5 minutes.
- Add soy sauce and sesame oil, then stir in heavy cream. Cook until heated through.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Shred cooked chicken and add to the broth. Simmer for 5 minutes to meld flavors.
- Divide noodles into bowls, ladle the hot broth and chicken over the noodles.
- Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- You can substitute cooked turkey or chicken breast for shredded chicken.
- Adjust cream to your preferred richness.
- Use gluten-free noodles if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian, American fusion
- Diet: Comfort food, Easy
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg