Creamy Chicken and Mushroom Ramen
Dive into a bowl of ultimate comfort with this Creamy Chicken and Mushroom Ramen, a luxuriously rich twist on classic noodle soup. Tender, golden-seared chicken thighs and earthy cremini mushrooms are nestled in a velvety broth infused with garlic, ginger, and soy sauce, offering layers of savory depth. The combination of creamy heavy cream and hearty chicken broth creates a luscious base that perfectly coats the springy ramen noodles. Finished with fresh scallions, optional soft-boiled eggs, and a sprinkle of sesame seeds, this quick and easy recipe comes together in just 40 minutes, making it a satisfying, restaurant-quality meal for busy weeknights or cozy evenings at home. Perfect for those craving creamy ramen recipes or comforting one-pot noodle dishes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 cup Cremini mushrooms (sliced)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Soy sauce
- 2 packs Ramen noodles (fresh or instant, discard seasoning packet if included)
- 2 stalks Scallions (sliced thinly)
- 2 eggs Soft-boiled eggs (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat a large skillet or pot over medium-high heat and add olive oil. Sear the chicken thighs for 4–5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the sliced mushrooms, cooking for 4–5 minutes until softened and slightly browned.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and soy sauce, combining well. Reduce the heat to low and let the broth simmer gently for 5 minutes.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Slice the cooked chicken thighs into thin strips and return them to the pot to warm in the broth.
To assemble, divide the cooked ramen noodles into bowls. Ladle the creamy chicken and mushroom broth over the noodles, ensuring an even amount of chicken and mushrooms in each bowl.
Top with sliced scallions, soft-boiled eggs (if using), and a sprinkle of sesame seeds for garnish. Serve immediately and enjoy the warm, creamy goodness.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 6146 mg | 267% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2043 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
