Chicken Ramen Noodle Soup

Prepare Ingredients Prepare all the vegetables by washing, peeling, and cutting them as instructed. Also, thinly slice the chicken breast (1 pound). Fill a large pot with water (2 cups) and bring it to a boil for the ramen noodles (6 oz).

Make the Broth In a large pot over medium heat, combine the chicken broth (4 cups), water (2 cups), garlic (2 cloves), ginger (1 tablespoon), soy sauce (2 tablespoons), and sesame oil (1 teaspoon). Bring the broth to a gentle simmer and let it cook for 10 minutes to infuse the flavors.

Cook the Chicken In a separate skillet, heat a tablespoon of oil over medium-high heat. Add the thinly sliced chicken breast (1 pound) and cook until it's no longer pink, about 5-7 minutes. Set aside.

Prepare the Ramen Noodles (6 oz) Once the water (2 cups) is boiling, add the ramen noodles (6 oz) and cook according to the package instructions. Drain and rinse the noodles under cold water (2 cups) to stop the cooking process. Set aside.

Assemble the Soup Add the julienned carrots (1 cup), broccoli florets (1 cup), and sliced onions to the simmering broth. Let the vegetables cook for about 5-7 minutes until they are tender-crisp. Season with salt and pepper to taste. Then, add the cooked chicken to the broth and stir to combine.

Serve Divide the cooked ramen noodles (6 oz) into serving bowls. Ladle the chicken and vegetable broth over the noodles. Garnish with sliced green onions, halved hard-boiled eggs, and a sprinkle of red pepper flakes. Serve hot and enjoy!