Chicken & Vegetable Ramen Noodles

February 10, 2018

Author Notes:

The ultimate comfort food, ramen noodles with a ginger garlic broth, tender pieces of chicken breast, carrots, and kale. Packed with flavor!

Dash of Amy

Serves: 6-8



  • 4 chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • 64 ounces organic chicken broth
  • 3 organic carrots, shredded
  • 1 bunch organic kale, torn
  • 1 bunch organic green onions, sliced
  • 2 teaspoons fresh ginger, or jarred
  • 2 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 packages Chinese noodles
  • Garnish with chopped fresh cilantro, bean sprouts, and Sriracha sauce
In This Recipe



  1. Heat a large skillet over medium heat, and add olive oil and chicken.
  2. Season with salt and pepper, and cook for about 5-7 minutes, leaving chicken partially pink. Set aside.


  1. In a large stockpot add chicken broth, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt and pepper; bring to a boil.
  2. Add the kale and cook on a low boil for about 5-7 minutes until kale is soft.
  3. Add chicken back and cook an additional 3 minutes.
  4. Place cooked noodles into a bowl, top with vegetable chicken broth, then garnishes of your choice.

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