14+ Chicken Ramen Recipes Perfect For Any Night

There are nights when the fridge is half full and my stomach wants something that feels like a hug. I remember coming home after a rainy day with a tired suitcase and a craving for something hot, simple, and a little bit special. A steaming bowl of chicken ramen has saved more of those evenings than I can count. Whether I have leftover roast chicken, a handful of pantry staples, or a craving for something with a kick, these 14+ Chicken Ramen Recipes Perfect For Any Night are the kinds of bowls you can make without fuss and still feel like you did something comforting and deliberate.

1. Classic Shoyu Chicken Ramen

Why You’ll Love It:

This is the go to when you want a clean, satisfying bowl with familiar savory flavors. It works for weeknights or when you want to impress guests without sweating the details. Kids and adults both tend to like the balanced soy broth and tender shredded chicken.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 8 cups low sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 1 pound boneless skinless chicken thighs
• 4 portions fresh ramen noodles or 12 ounces dried
• 4 large eggs
• 3 scallions thinly sliced
• 1 sheet nori cut into quarters
• Salt and pepper to taste

How to Make It:

1. Heat the chicken broth in a large pot and add soy sauce mirin and sesame oil.
2. Season chicken thighs with salt and pepper and simmer in the broth for 15 minutes until cooked through.
3. Remove chicken and shred with two forks then keep broth simmering.
4. Cook ramen noodles according to package instructions drain and set aside.
5. Soft boil eggs by lowering into boiling water for 7 minutes then cool in ice water and peel.
6. Divide noodles into bowls top with shredded chicken halve the eggs sprinkle scallions and place a nori piece on the side then ladle hot broth over

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a dash of fish sauce to the broth for a deeper umami layer.

Serving Idea: Serve with pickled ginger and a side of steamed bok choy.

2. 15 minutes Weeknight Chicken Ramen

Why You’ll Love It:

When time is tight this bowl gets dinner on the table fast using rotisserie chicken and store bought broth. It feels homemade without the long simmer and is perfect for busy weeknights or when you want something warm after work.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients Needed:

• 4 cups chicken broth
• 1 cup shredded rotisserie chicken
• 2 portions ramen noodles
• 1 small carrot julienned
• 1 cup baby spinach
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds

How to Make It:

1. Bring chicken broth to a simmer and stir in soy sauce and sesame oil.
2. Add noodles and cook until just tender about 3 minutes.
3. Add shredded chicken carrot and spinach to warm through about 1 minutes.
4. Divide into bowls and sprinkle sesame seeds before serving

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Keep shredded chicken and prepped vegetables in separate containers for quick assembly.

Budget-Friendly Tip: Use leftover rotisserie or roasted chicken to save time and money.

3. Miso Comfort Chicken Ramen

Why You’ll Love It:

Miso adds a cozy fermented depth that feels like comfort in a bowl. This is the one I reach for when I want a slightly richer broth that still tastes light and bright thanks to ginger and scallions.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 8 cups chicken broth
• 3 tablespoons white miso paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 pound boneless chicken breast thinly sliced
• 4 portions ramen noodles
• 3 scallions thinly sliced
• 1 small knob fresh ginger thinly sliced for garnish

How to Make It:

1. Warm broth and whisk in miso paste until dissolved then add grated ginger and soy sauce.
2. Simmer sliced chicken in the broth until just cooked about 6 minutes then remove and set aside.
3. Cook noodles in the broth or separately according to package directions.
4. Divide noodles into bowls add chicken pour broth over and garnish with scallions and thin ginger slices

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Toast a small piece of kombu and add to the broth while warming for subtle sea notes.

Common Mistake to Avoid: Do not boil miso vigorously or it will lose delicate flavors add it off heat and whisk gently.

4. Spicy Sesame Chili Chicken Ramen

Why You’ll Love It:

This one is for when you want a lively, slightly spicy bowl that wakes up the senses. It balances heat with nutty sesame and works great for anyone who likes bold flavors and hearty toppings.

Serving size: Serves 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups chicken broth
• 2 tablespoons chili oil plus more for drizzling
• 1 tablespoon tahini or smooth peanut butter
• 1 tablespoon soy sauce
• 1 pound cooked shredded chicken
• 3 portions ramen noodles
• 1 small cucumber cut into thin matchsticks
• 3 eggs soft boiled and halved

How to Make It:

1. Heat broth and whisk in tahini soy sauce and chili oil until smooth.
2. Add shredded chicken and simmer to warm through about 5 minutes.
3. Cook noodles according to package directions then divide into bowls.
4. Ladle spicy broth and chicken over noodles top with cucumber sticks and egg halves then drizzle extra chili oil

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Swap tahini for peanut butter for a more pronounced nutty flavor.

Best Pairings: Steamed edamame and a crisp cabbage salad.

5. Coconut Curry Chicken Ramen

Why You’ll Love It:

This bowl brings Thai inspired flavors to a ramen base for something warming and slightly exotic. It is creamy without being heavy and is a favorite when I want something fragrant and comforting.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 cups chicken broth
• 1 can 14 ounces coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 pound boneless chicken breast cut into bite sized pieces
• 4 portions ramen noodles
• 1 red bell pepper thinly sliced
• 1 lime cut into wedges
• Fresh cilantro for garnish

How to Make It:

1. In a pot combine chicken broth coconut milk and red curry paste and bring to a simmer whisking until smooth.
2. Add chicken pieces and simmer until cooked through about 8 minutes then stir in fish sauce.
3. Cook noodles separately and divide into bowls.
4. Pour curry broth and chicken over noodles then top with red pepper slices cilantro and a lime wedge

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Squeeze lime over the bowl at the table for a fresh lift.

Flavor Boost: Add a teaspoon of brown sugar to balance the curry heat if desired.

6. Slow Cooker Chicken Bone Broth Ramen

Why You’ll Love It:

This is hands off and builds a deeply savory, nourishing broth you can make ahead. It is perfect for a weekend project and then enjoyed during the week for quick bowls that taste like they simmered all day.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Ingredients Needed:

• 6 pounds chicken bones and wings
• 12 cups water
• 2 carrots roughly chopped
• 1 onion quartered
• 4 cloves garlic smashed
• 2 inches ginger smashed
• 3 tablespoons soy sauce
• 6 portions ramen noodles
• 2 cups shredded cooked chicken

How to Make It:

1. Add chicken bones water carrots onion garlic and ginger to a slow cooker and cook on low for 8 hours.
2. Strain the broth discard solids and skim any excess fat then stir in soy sauce.
3. Reheat broth and add shredded cooked chicken to warm through.
4. Cook noodles and divide into bowls then ladle broth and chicken over noodles

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Freeze broth in 2 cup portions for quick ramen on busy nights.

Common Mistake to Avoid: Do not over salt the broth early since it will concentrate during long cooking taste then adjust before serving.

7. Leftover Roast Chicken Ramen

Why You’ll Love It:

This recipe turns leftover roast chicken into an easy gourmet bowl. It is a great post roast Sunday supper and a satisfying way to use scraps without feeling like leftovers.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 cups chicken broth
• 2 cups shredded leftover roast chicken
• 3 portions ramen noodles
• 2 cups baby spinach
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 small bunch radishes thinly sliced
• Toasted sesame seeds for garnish

How to Make It:

1. Warm chicken broth and stir in soy sauce and rice vinegar.
2. Add shredded chicken and simmer to warm through about 5 minutes.
3. Cook noodles according to package directions then divide among bowls.
4. Add spinach and hot broth to wilt it then top with radish slices and sesame seeds

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Store roasted chicken in freezer safe bags in single portions for fast use in ramen.

Serving Idea: Add a squeeze of lime for brightness when serving.

8. Grilled Teriyaki Chicken Ramen Bowl

Why You’ll Love It:

Grilling the chicken gives a smoky caramelized edge that contrasts nicely with a simple ramen broth. It is a great weekend dinner that feels restaurant quality but is simple to assemble.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups chicken broth
• 1 pound boneless chicken thighs marinated in 1/4 cup teriyaki sauce for 30 minutes
• 4 portions ramen noodles
• 8 spears broccolini blanched
• 1 tablespoon toasted sesame seeds
• 1 tablespoon vegetable oil

How to Make It:

1. Preheat grill or grill pan and oil the grates then grill marinated chicken until cooked through 5 to 7 minutes per side depending on thickness.
2. Rest chicken then slice thinly.
3. Bring broth to a simmer and cook noodles according to package directions.
4. Divide noodles into bowls top with sliced grilled chicken broccolini and sprinkle sesame seeds then ladle hot broth over

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve with extra teriyaki sauce on the side for dipping chicken slices.

Best Pairings: Quick cucumber salad and steamed rice on the side.

9. Creamy Peanut Chicken Ramen

Why You’ll Love It:

This bowl blends savory broth with a touch of creamy peanut flavor for a ramen that tastes inspired by Thai satay. It is satisfying and playful and great when you want something a bit different from the usual soy or miso bases.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups chicken broth
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 pound chicken breast cut into cubes
• 4 portions ramen noodles
• 1 small cucumber thinly sliced into ribbons
• 1/4 cup crushed peanuts

How to Make It:

1. Whisk peanut butter soy sauce rice vinegar and honey into warm chicken broth until smooth.
2. Add chicken cubes and simmer until cooked through about 6 to 8 minutes.
3. Cook noodles per package instructions then divide into bowls.
4. Ladle peanut broth and chicken over noodles top with cucumber ribbons crushed peanuts and a lime wedge

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a teaspoon of sriracha for gentle heat if desired.

Swap This With That: Use almond butter if you need a peanut free option.

10. Chicken Ramen with Soft Boiled Egg and Sautéed Mushrooms

Why You’ll Love It:

Earthy sautéed mushrooms add depth and the soft boiled egg brings a silky richness to every spoonful. This is a cozy, textured bowl I make when I want something a bit more layered.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 8 ounces cremini or shiitake mushrooms sliced
• 1 tablespoon butter or oil
• 1 cup shredded cooked chicken
• 2 portions ramen noodles
• 2 eggs soft boiled and halved
• 1 tablespoon chopped parsley

How to Make It:

1. Sauté mushrooms in butter or oil until golden and set aside.
2. Warm broth and stir in soy sauce then add shredded chicken to heat through.
3. Cook noodles and divide into bowls then top with mushrooms and egg halves.
4. Ladle hot broth over and finish with chopped parsley

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Do not overcook the egg; time it carefully for a silky yolk.

Flavor Boost: Add a splash of truffle oil if you want a decadent mushroom note.

11. Korean Gochujang Chicken Ramen

Why You’ll Love It:

Gochujang brings a sweet spicy depth that transforms a standard bowl into something vibrant. It is great for nights you want a flavor punch and is easy to balance with a cooling cucumber or kimchi on the side.

Serving size: Serves 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 6 cups chicken broth
• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 pound cooked shredded chicken
• 3 portions ramen noodles
• 1 small cucumber cut into thin sticks
• 1 tablespoon toasted sesame seeds

How to Make It:

1. Whisk gochujang soy sauce and brown sugar into warm broth until combined.
2. Add shredded chicken to warm through then taste and adjust seasoning.
3. Cook noodles according to package directions then divide into bowls.
4. Add cucumber sticks sprinkle sesame seeds and ladle hot spicy broth over

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Serve with kimchi on the side for an authentic contrast.

Swap This With That: Use gochujang mixed with a little miso for added depth.

12. Lemon Garlic Chicken Ramen

Why You’ll Love It:

Bright lemon and aromatic garlic make for a fresher take on ramen that still feels satisfying. It is perfect in spring or when you want a lighter bowl that still warms you up.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 cups chicken broth
• 3 cloves garlic minced
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• 1 pound cooked shredded chicken
• 4 portions ramen noodles
• 2 cups baby spinach
• 2 tablespoons chopped parsley

How to Make It:

1. Sauté garlic in olive oil until fragrant then add chicken broth lemon zest and juice and bring to a simmer.
2. Add shredded chicken and spinach and heat until spinach wilts about 2 minutes.
3. Cook noodles and divide into bowls then ladle lemon garlic broth and chicken over top and garnish with parsley

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a teaspoon of grated ginger for warmth and complexity.

Best Pairings: Light cucumber salad and green tea.

13. Cold Chicken Ramen Salad

Why You’ll Love It:

When it is warm outside this chilled noodle salad is refreshing yet still delivers the savory flavors of chicken ramen in a format you can pack for lunch or a picnic. It is bright, crunchy, and easy to scale.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 portions ramen noodles cooked and chilled
• 2 cups shredded cooked chicken
• 1 cup julienned carrots
• 3 scallions thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seeds

How to Make It:

1. Cook noodles then rinse under cold water and drain well.
2. Whisk soy sauce rice vinegar and sesame oil in a large bowl.
3. Toss chilled noodles with shredded chicken carrots and scallions in the dressing.
4. Garnish with sesame seeds and serve chilled with lime wedges

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Keep dressing separate until ready to serve to maintain noodle texture.

Serving Idea: Pack in a lunch box with extra lime for squeezing before eating.

14. Chicken and Vegetable Ramen Stir Fry

Why You’ll Love It:

This is a dry ramen variation that still uses familiar ramen flavors but cooks everything in one pan. It is great for using up vegetables and feeds a crowd without a lot of fuss.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 4 portions ramen noodles cooked and drained
• 1 pound boneless chicken breast thinly sliced
• 1 red bell pepper thinly sliced
• 1 cup snap peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce or hoisin
• 2 tablespoons vegetable oil
• 2 scallions sliced

How to Make It:

1. Heat oil in a large skillet or wok and sear chicken until just browned then remove and set aside.
2. Stir fry bell pepper and snap peas until crisp tender then add chicken back to the pan.
3. Add cooked noodles soy sauce and oyster sauce tossing until everything is coated and heated through.
4. Divide onto plates and garnish with sliced scallions

Optional Enhancers (include 1–2 per recipe):

Budget-Friendly Tip: Use frozen mixed vegetables if fresh are expensive or out of season.

Common Mistake to Avoid: Do not overcrowd the pan or vegetables will steam instead of getting a good sear.

15. Herby Chicken Ramen with Basil and Mint

Why You’ll Love It:

Fresh herbs make this bowl surprisingly bright and aromatic. It is an easy way to give ramen a Mediterranean twist that feels light and fragrant while still being satisfying.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 6 cups chicken broth
• 1 tablespoon soy sauce
• 1 pound shredded cooked chicken
• 4 portions ramen noodles
• 1/4 cup fresh basil torn
• 1/4 cup fresh mint torn
• 1 lemon thinly sliced

How to Make It:

1. Warm broth and stir in soy sauce then add shredded chicken to heat through.
2. Cook noodles according to package directions and divide into bowls.
3. Pour hot broth with chicken over noodles then scatter torn basil and mint and add a lemon slice to each bowl

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a splash of fish sauce for depth if you like a savory edge.

Serving Idea: Offer extra fresh herbs at the table so everyone can add more if they wish.

FAQ

Can I use leftover chicken for any of these recipes

Yes almost all of these bowls work beautifully with leftover roast or rotisserie chicken simply warm the meat in the broth or add it at the end to preserve texture

Are instant ramen noodles okay to use

You can use instant noodles in a pinch they cook quickly and absorb flavors well but fresh ramen or higher quality dried noodles will give better texture

How do I get that silky soft boiled egg yolk every time

Bring water to a gentle boil lower eggs in carefully and cook for 6 to 7 minutes then transfer to an ice bath for at least 5 minutes before peeling

Can I make these broths vegetarian or vegan friendly

Most recipes can be adapted by swapping chicken broth for vegetable broth and replacing chicken with tofu mushrooms or tempeh while adjusting seasonings to taste

Conclusion

These 14 chicken ramen ideas cover quick weeknight bowls, slow cooked broths, spicy variations, and fresh cold salads so you can choose a direction depending on time and mood. The common thread is simple techniques and accessible ingredients that let you make something comforting without pressure. Try one that fits the pantry you have and then tweak toppings and spice levels to match what you and your family like. Cooking ramen this way becomes less about strict rules and more about building bowls that feel like the perfect nightcap after a long day.