Blackened Chicken Ramen Noodle Soup
User Reviews
5.0
9 reviews
Excellent
Blackened Chicken Ramen Noodle Soup
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A hearty Ramen Noodle Chicken Soup loaded with flavor!
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Ingredients
For the Chicken:
- 1 pound skinless, boneless chicken breast tenders
- 2 Tablespoons (28ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
For the Ramen Noodle Soup:
- 2 Tablespoons (28ml) olive oil
- 2 Tablespoons (28ml) Sriracha hot sauce or similar style hot sauce
- 1 large yellow onion diced
- 2 Tablespoons (28g) tomato paste
- 4 large carrots peeled and chopped into chunks
- 2 Tablespoons fresh ginger peeled, grated
- 6 cloves garlic minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 6 cups (1.3L) chicken bone broth
- 1 cup (227ml) water
- 1 and 1/2 Tablespoons (21ml) soy sauce
- 1 teaspoon rice vinegar optional but adds tangy flavor
- 4 ounce packages ramen noodles 12 ounces total
- 2 and 1/2 cups kale roughly chopped
- 2/3 cup scallions divided
Instructions
For the Chicken:
- Preheat oven to 375 degrees (F).
- Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Toss well to coat.
- Place in the oven and bake for 24 minutes, flipping the chicken at the halfway point.
- Once cooked, cool for 10 minutes. Then slice the chicken into thin strips. While the chicken is roasting, make the soup.
For the Ramen Noodle Soup:
- In a large soup pot or dutch oven over medium-heat, warm the oil until it shimmers.
- Stir in the sriracha, onion, and tomato paste and cook for 5 to 6 minutes, stirring occasionally. Stir in the carrots and cook for another 3 minutes, stirring occasionally.
- Add the ginger, garlic, and seasonings and cook for 2 minutes or until fragrant. Stir in the chicken broth and water and bring the mixture to a rolling boil.
- Reduce to a simmer. Add in the soy sauce and vinegar, and simmer for 15 minutes. Taste and adjust seasoning as needed.
- Add the ramen noodles and kale to the broth and cook for 2 to 3 minutes, or until the noodles have softened. Add half of the scallions and stir to combine.
- Remove pan from heat, ladle soup into bowls, and top with chicken and scallions.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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