The Easiest Shortcut Chicken Ramen Noodle Soup

5 from 3 votes

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It’s not the complicated recipe creation that makes me feel happy and proud so much….it’s the easy ones.

The Easiest Shortcut Chicken Ramen Noodle Soup
Two bowls of Chicken Ramen Noodle Soup.

It’s not the complicated recipe creations that makes me feel happy and proud so much….it’s the easy ones. The shortcuts that make me say, “Man, why didn’t I think of that sooner?”

There is a recipe for a Pretzel Cheese Snack in Dinner Solved! that is a perfect example. I was trying to figure out some good snack thoughts for the kids, and trying to figure out how to make pretzels – one of the most popular and truly least nutritionally exciting snacks on the planet — into something a little more substantial.

I decided to layer in a small piece of cheese between two pretzels, and then heat the little stacks in the oven so that the cheese would melt, and the whole thing would stick together into the mini pretzel “sandwiches”.

Spoon scooping some Chicken Ramen Noodle Soup.

It worked, the kids loved them, and it ended up in the book. My editor, Suzanne, who has edited everything from The Silver Palate Cookbook to little old me, though this was one of the cleverest things ever. This is a woman who helped launch Chicken Marbella into the world. I’d say that is a sound endorsement for the celebration of simple ideas.

So, I have been making shortcut chicken soups forever—enhancing boxed broth with chicken, using rotisserie chickens, using matzoh ball mix, etc.—but this time I pulled together every single one of my shortcuts, and added one more: ramen noodles.

Table set with two bowls of Chicken Ramen Noodle Soup.

You simply simmer the bones and skin of a rotisserie chicken (everything but the meat, which you shred and save for the soup itself) in some broth, all on their own, or with the addition of a few chunks of carrot, celery and onion if you feel like taking one extra step. Then you strain the broth and add cooked ramen noodles, boiled in water without the salty little packets of chicken flavored powder.

Add some sliced carrots and celery to the strained broth for color and flavor and texture and a nod to the fact that it’s nice to have produce in your chicken noodle soup. Then in go the cooked noodles and the shredded chicken. The dill is optional though it does make chicken noodle soup taste like chicken noodle soup to folks who grew up with the Jewish version of this soup.

Chicken Ramen Noodle Soup piled high in a bowl.

The Easiest Shortcut Chicken Ramen Noodle Soup pulls together a slew of clever shortcuts for a perfect chicken noodle soup.

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When everything comes together there will be nothing to hear at your house but the sound of people slurping up one of the easiest chicken noodle soups you’ve ever made (or kind of assembled).

And guess what? If you wanted to murder this shortcut idea, and skip the carrots and celery you could go right ahead.

Chopsticks grabbing Chicken Ramen Noodle Soup.

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5 from 3 votes

The Easiest Shortcut Chicken Ramen Noodle Soup

It’s not the complicated recipe creation that makes me feel happy and proud so much….it’s the easy ones.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People
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  • 1 rotisserie chicken
  • 8 cups less-sodium chicken broth or stock
  • 2 large carrots peeled and sliced
  • 3 stalks celery sliced
  • 2 packets ramen noodles any flavor – the flavor packet gets tossed
  • 1 teaspoon minced fresh dill 1/2 teaspoon dried or more to taste (optional)
  • Coarse or kosher salt and freshly ground pepper to taste


  • Remove all of the meat from the rotisserie chicken. Place the skin and bones and every other little bit left from the chicken into a pot.
  • Add the chicken broth to the pot. Bring to a simmer, partially covered. Simmer for about 20 minutes.
  • Meanwhile, fill another large pot with water, salt it lightly, and bring to a boil on another burner. Cook the ramen noodles (discard the flavoring packet) just until barely tender, stirring so that they separate. Drain and leave in the colander for a moment. Shred the chicken meat.
  • After 20 to 30 minutes, however much time you have, strain the broth through a sieve into the pot you cooked the noodles in, and discard all of the chicken solids. Add the dill and the carrots and celery and return to a simmer. Simmer for 5 minutes or so, until the vegetables are tender. Add the shredded chicken and the cooked noodles, season with salt and pepper as needed and serve hot in bowls.


The dill is optional though it does make chicken noodle soup taste like chicken noodle soup to folks who grew up with the Jewish version of this soup.


Calories: 532.29kcal, Carbohydrates: 9g, Protein: 75.75g, Fat: 22.62g, Saturated Fat: 5.97g, Cholesterol: 230.4mg, Sodium: 1008.04mg, Potassium: 1197.12mg, Fiber: 0.85g, Sugar: 2.17g, Vitamin A: 5207.2IU, Vitamin C: 1.8mg, Calcium: 64.94mg, Iron: 2.4mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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  1. Helen says:

    Big hit with my family! Even my youngest very picky eater finished his bowl and another one later that day. I did add some poultry seasoning and onion. Thanks for a great easy recipe!

  2. Jill says:

    So…is there any reason you can’t cook the noodles in the broth?

    1. Katie Workman says:

      They would soak up a some of the liquid, leaving you with not much soup. If you want to increase the amount of broth you can definitely do that – even more flavorful noodles!

  3. Jacque says:

    Where do the carrots & celery fit into the recipe?

    1. Katie Workman says:

      sorry – they are there now!!