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Blackened Chicken Ramen Noodle Soup Recipe

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4.2 from 7 reviews

This Blackened Chicken Ramen Noodle Soup is a hearty and flavorful Asian-inspired dish featuring blackened chicken breast tenders baked to perfection and served in a spicy, savory ramen noodle soup loaded with fresh vegetables and bold seasonings.

Ingredients

For the Chicken:

  • 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

For the Ramen Noodle Soup:

  • 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

Instructions

  1. Prepare the chicken: Preheat the oven to 375°F (190°C). Place the chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle all the spices—garlic powder, cumin, chili powder, cayenne pepper, dried oregano, salt, and black pepper—over the chicken. Toss well to evenly coat the tenders.
  2. Bake the chicken: Bake the chicken in the oven for 24 minutes, flipping the pieces halfway through to ensure even cooking. After baking, remove the chicken and allow it to cool for 10 minutes before slicing into thin strips. While the chicken is cooking and cooling, proceed to make the soup.
  3. Start the soup base: In a large soup pot or Dutch oven over medium heat, warm 2 tablespoons of olive oil until it shimmers. Stir in the sriracha hot sauce, diced yellow onion, and tomato paste. Cook this mixture for 5 to 6 minutes, stirring occasionally, until the onion softens and the tomato paste darkens slightly.
  4. Add carrots and aromatics: Add the chopped carrots to the pot and cook for another 3 minutes, stirring occasionally. Then add the grated ginger, minced garlic, garlic powder, and celery salt. Cook for 2 minutes more until the mixture is fragrant.
  5. Simmer the broth: Pour in the chicken bone broth and water, bringing the mixture to a rolling boil. Once boiling, reduce the heat to a simmer. Stir in the soy sauce and rice vinegar (if using), and let the soup simmer gently for 15 minutes to develop flavor. Taste and adjust seasonings as needed.
  6. Cook noodles and kale: Add the ramen noodles and roughly chopped kale to the simmering broth. Cook for 2 to 3 minutes or until the noodles soften and the kale wilts. Stir in half of the sliced scallions to combine.
  7. Serve the soup: Remove the pot from heat. Ladle the ramen noodle soup into bowls and top each serving with the sliced blackened chicken and the remaining scallions. Serve immediately while hot.

Notes

  • Adjust the amount of cayenne pepper and sriracha to control the spice level.
  • Rice vinegar is optional but adds a nice tang that balances the heat and richness.
  • Use fresh chicken bone broth for the best flavor, or substitute with a good quality store-bought broth.
  • This soup is great for meal prep; store components separately and combine when reheating to maintain noodle texture.
  • For a gluten-free version, use gluten-free soy sauce and gluten-free ramen noodles.

Find it online: https://yumntasty.com/blackened-chicken-ramen-noodle-soup-recipe/