Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces ramen noodles
- 1 cup heavy cream
- 3 tablespoons soy sauce
- 2 cups mixed vegetables (fresh or frozen)
- 2 cups cooked, shredded chicken
- Black pepper to taste
- Chopped green onions for garnish
Instructions
- Heat a large pot over medium heat and warm the olive oil until shimmering.
- Add the minced garlic and cook just until fragrant and slightly softened, about 30–45 seconds.
- Pour in the chicken broth and bring to a gentle boil.
- Add the ramen noodles and cook according to package instructions until al dente, stirring occasionally.
- Lower the heat, then stir in the heavy cream and soy sauce.
- Add the mixed vegetables and cook in the hot liquid until tender.
- Fold in the pre-cooked shredded chicken and heat until everything is steaming.
- Finish with black pepper and garnish with green onions before serving.
Notes
For added flavor, serve with a soft-boiled egg or chili oil. Store leftovers in airtight containers for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free, High-Protein