Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)

reprinted with permission from This Week For Dinner and adapted from a recipe in America’s Test Kitchen Quick Family Cookbook

Makes 6 1-cup servings

1/2 tablespoon vegetable oil
1/2 pound boneless, skinless chicken breasts, cooked and shredded
2 green onions, sliced thin with greens separated from whites
1/4 teaspoon ground ginger
1 garlic clove, minced (I use my garlic press)
3 1/2 cups low-sodium chicken broth
1 tablespoon soy sauce, plus extra as needed
1 3-ounce package ramen noodles, flavor packet discarded
1 1/2 cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
1 1/2 cups fresh baby spinach, roughly chopped
1/2 tablespoon sesame oil, plus extra as needed
salt and pepper

Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer).

Stir in ramen noodles and coleslaw and cook for 4 minutes. Add chicken and spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves 4.

(Cook the chicken however is easiest for you – grill, sauté, boil, whatever!)

193 calories, 5.7 g fat, 2.4 g saturated fat, 13.7 g carbohydrates, 0 g sugar, 14.7 g protein, 1.1 g fiber, 564 mg sodium, 4 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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