Name: Blackened Chicken Ramen Noodle Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 pound skinless, boneless chicken breast tenders; 2 Tablespoons (28ml) olive oil; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 3/4 teaspoon salt; 3/4 teaspoon ground black pepper; 2 Tablespoons (28ml) olive oil; 2 Tablespoons (28ml) sriracha hot sauce or similar style hot sauce; 1 large yellow onion, diced; 2 Tablespoons (28g) tomato paste; 4 large carrots, peeled and chopped into chunks; 2 Tablespoons fresh ginger, peeled and grated; 6 cloves garlic, minced; 1/2 teaspoon garlic powder; 1/2 teaspoon celery salt; 6 cups (1.3L) chicken bone broth; 1 cup (227ml) water; 1 and 1/2 Tablespoons (21ml) soy sauce; 1 teaspoon rice vinegar (optional but adds tangy flavor); 4 (3-ounce) packages ramen noodles (12 ounces total); 2 and 1/2 cups kale, roughly chopped; 2/3 cup scallions, divided

Jump to Recipe· 4.2 from 7 reviews

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If you love bold flavors packed into a comforting bowl of noodles, then this Blackened Chicken Ramen Noodle Soup Recipe is about to become your new favorite. It’s a vibrant blend of smoky, spicy blackened chicken paired with a savory, umami-rich broth brimming with fresh ginger, garlic, and sriracha heat. You get the perfect combination of hearty protein, tender ramen noodles, and nutrient-packed kale, making each spoonful both satisfying and full of texture. This soup is the ultimate cozy meal that’s as exciting as it is delicious, perfect for warming up on any night.

Ingredients You’ll Need

A wooden board holds a colorful arrangement of fresh ingredients on a white marbled background: three round bundles of yellow noodles are at the bottom left, above several garlic cloves; to the right, four raw, pale chicken fillets rest on brown parchment paper; next to them is a small white bowl filled with red tomato sauce, a small dish of salt and pepper, and a yellow tube of tomato paste. Bright orange carrots with green tops lie on the upper right side, beside a piece of knobby ginger root and a clear measuring cup filled with golden broth. To the top left are green scallions, a whole garlic bulb, a large half-cut onion, and curly green kale leaves filling the center. Two small white bowls contain dark soy sauce and a mix of ground spices in reds, browns, and greens. The photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly straightforward but packed with essential flavors and textures that bring the soup to life. Each item plays a special role, from the spicy blackened chicken to the hearty broth and fresh veggies that elevate every mouthful.

Chicken breast tenders: Ideal for quick roasting and creating tender, juicy strips that soak up the blackened spice rub.
Olive oil: Adds a subtle richness to the chicken and soup base while helping the spices adhere perfectly.
Garlic powder, cumin, chili powder, cayenne pepper, oregano, salt, and black pepper: These spices build the bold blackened chicken flavor that’s vibrant and smoky.
Sriracha hot sauce: Brings a tangy heat that beautifully accents the soup’s savory broth.
Yellow onion and carrots: Add natural sweetness and depth to the soup base.
Tomato paste: Provides a concentrated umami boost enhancing the overall richness.
Fresh ginger and garlic: Offer aromatic warmth and a punch of flavor that brighten the broth.
Celery salt and garlic powder: Additional seasonings that layer more complexity into the soup.
Chicken bone broth and water: The foundational liquids creating a nourishing, flavorful base.
Soy sauce and rice vinegar: Give a well-rounded salty and slightly tangy contrast that balances the flavors.
Ramen noodles: Classic comfort carbs that soak up the savory broth and provide a satisfying chew.
Kale: Adds a fresh, slightly earthy green touch, boosting nutrition and texture.
Scallions: For a fresh, oniony crunch and a pop of color when serving.

How to Make Blackened Chicken Ramen Noodle Soup Recipe

Step 1: Prepare the Blackened Chicken

Start by preheating your oven to 375 degrees Fahrenheit and lining a baking dish with parchment paper. Toss the chicken breast tenders in olive oil and then coat them generously with a smoky blend of garlic powder, cumin, chili powder, cayenne pepper, oregano, salt, and black pepper. This spice mix is what gives your chicken that signature blackened flavor. Bake the chicken for 24 minutes, turning halfway through to ensure an even crust develops. Let the chicken cool for 10 minutes before slicing into thin strips—this keeps the meat juicy and ready to add back into the soup later.

Step 2: Build the Soup Base

In a large soup pot or Dutch oven, heat olive oil over medium heat until shimmering. Stir in the sriracha, diced onion, and tomato paste, cooking them gently until the onions soften and the mixture smells irresistibly fragrant, about 5 to 6 minutes. Adding sriracha at this stage infuses the broth with a spicy tang right from the start.

Step 3: Add Vegetables and Aromatics

Next, toss in the chopped carrots and cook for another 3 minutes, allowing them to begin tenderizing. Stir in the freshly grated ginger and minced garlic along with the garlic powder and celery salt. Continue cooking for 2 minutes more until the aromas really fill your kitchen—the ginger and garlic are the heartbeats of this broth, providing warmth and depth.

Step 4: Simmer the Broth

Pour in the chicken bone broth and water, bringing the mixture to a rolling boil. Once boiling, lower the heat to a gentle simmer, add soy sauce and a splash of rice vinegar for brightness, and let it cook uncovered for 15 minutes. This simmering step lets all the flavors meld beautifully into one harmonious, deeply flavorful broth.

Step 5: Cook the Noodles and Greens

Just before the end of the simmer, add the ramen noodles and roughly chopped kale right into the broth. Cook for 2 to 3 minutes until the noodles are tender and the kale has wilted but still holds a pleasant bite. Stir in half of the sliced scallions to infuse an extra fresh note into the soup.

Step 6: Assemble and Serve

Remove the soup pot from heat, ladle steaming bowls of the vibrant ramen soup, and top with blackened chicken strips and the remaining scallions. The combination of smoky chicken, spicy broth, soft noodles, and fresh greens makes every spoonful a delightful explosion of flavor.

How to Serve Blackened Chicken Ramen Noodle Soup Recipe

A large black pot with bright orange handles holds a colorful noodle soup. Inside, yellow noodles form the top layer, loosely piled in the center. Below the noodles, chunky pieces of orange carrot and green leafy vegetables are mixed in a reddish broth with visible small bits of cooked onions and herbs. A black ladle with a wooden handle is partially submerged in the soup on the left side. The pot sits on a white marbled surface. Nearby are three pieces of seasoned cooked chicken on brown parchment paper, a small white bowl with dark soy sauce, and wooden chopsticks with light and green tips. Also visible are a small bowl with red sauce and a separate white bowl filled with chopped green onions. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the soup even more, consider garnishing with a drizzle of sesame oil for a subtle nuttiness, a sprinkle of toasted sesame seeds for crunch, or a wedge of lime for a bright, zesty kick. Fresh cilantro or chili flakes can also be great if you like adding a personalized touch of heat and herbaceousness.

Side Dishes

This soup stands well on its own but pairs beautifully with crunchy sides like garlic bread, steamed dumplings, or a simple cucumber salad dressed lightly with rice vinegar and sesame oil. These sides complement the rich, spicy flavors of the Blackened Chicken Ramen Noodle Soup Recipe without overpowering the delicate broth.

Creative Ways to Present

For a fun twist, serve this soup in individual ramen bowls with chopsticks and a soup spoon to make the eating experience authentically cozy and interactive. You could also arrange the ingredients beautifully before topping with broth to showcase the vibrant colors for that “Instagram-worthy” presentation that will have guests impressed before the first bite.

Make Ahead and Storage

Storing Leftovers

Leftover Blackened Chicken Ramen Noodle Soup Recipe stores well in an airtight container in the refrigerator for up to 3 days. Keep the chicken and soup broth combined or separate depending on your preference, but be sure to add any fresh noodles shortly before serving to prevent them from becoming mushy.

Freezing

If you want to freeze this soup, it’s best to freeze the broth and chicken separately from the noodles and kale. The noodles don’t freeze well, often becoming too soft when thawed. Freeze portions in freezer-safe containers for up to 3 months for maximum flavor preservation.

Reheating

When reheating, warm the broth and chicken gently on the stove over medium heat. Add fresh ramen noodles and kale towards the end of reheating to keep the noodles perfectly tender and the kale vibrant. This way, the soup tastes fresh and lively, just like the first time you made it.

FAQs

Can I use other types of noodles instead of ramen?

Absolutely! While ramen noodles are traditional and quick-cooking, you can swap in udon, soba, or even rice noodles depending on your preference. Just adjust cooking times accordingly to avoid overcooking.

Is the soup very spicy?

The heat level is moderate thanks to the combination of cayenne in the chicken rub and sriracha in the broth, but you can easily control the spice by adjusting the amount of cayenne pepper and sriracha to suit your taste buds.

Can I make this recipe vegetarian?

You can! Substitute the chicken broth with a rich vegetable stock and swap the chicken for hearty tofu or tempeh, seasoned with the same blackening spices for that smoky flavor.

What can I do if I don’t have bone broth?

Regular chicken broth works perfectly fine for this recipe and will still yield a flavorful soup. For added depth, simmer the broth briefly with a few extra aromatics like onions and garlic before using.

How long can I store this soup in the fridge?

Properly stored, this Blackened Chicken Ramen Noodle Soup Recipe will stay fresh and tasty for up to 3 days in the refrigerator. Beyond that, flavors may begin to dull, and the texture of noodles can suffer.

Final Thoughts

This Blackened Chicken Ramen Noodle Soup Recipe is one of those meals that feels like a warm hug after a long day. The layers of spicy, smoky, and savory flavors come together in a bowl that’s irresistibly satisfying and surprisingly simple to make. I can’t recommend giving this recipe a try enough—prepare to fall in love with every comforting, flavorful spoonful you take!

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