Blackened Chicken Ramen Noodle Soup Recipe
This Blackened Chicken Ramen Noodle Soup features tender, spiced chicken breast tenders baked to perfection and served in a rich, flavorful broth packed with fresh vegetables, ramen noodles, and a touch of heat from sriracha. It's a hearty and comforting Asian-inspired dinner that's perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian
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, 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
- Prepare the Chicken: Preheat your 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 evenly with garlic powder, ground cumin, chili powder, cayenne pepper, dried oregano, salt, and black pepper. Toss the chicken well to ensure it's fully coated in the spices and oil.
- Bake the Chicken: Place the baking dish in the oven and bake for 24 minutes, flipping the chicken tenders halfway through the cooking time to ensure even blackening and thorough cooking. Once done, remove from oven and allow the chicken to cool for 10 minutes before slicing into thin strips.
- Cook the Soup Base: While the chicken is baking, heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat until shimmering. Stir in the sriracha sauce, diced onion, and tomato paste. Cook, stirring occasionally, for 5 to 6 minutes until the onions are softened and fragrant.
- Add Vegetables and Aromatics: Add the chopped carrots to the pot and cook for another 3 minutes, stirring occasionally. Then add grated ginger, minced garlic, garlic powder, and celery salt. Continue cooking and stirring for 2 minutes, until aromatic.
- Add Broth and Simmer: Pour in the chicken bone broth and water, then bring the mixture to a rolling boil. Reduce heat to a simmer, then stir in soy sauce and rice vinegar (if using). Let the soup simmer gently for 15 minutes to develop the flavors. Taste and adjust seasoning as needed.
- Cook the Noodles and Kale: Add the ramen noodles and roughly chopped kale to the broth. Cook for 2 to 3 minutes, or until the noodles are fully softened and the kale is wilted. Stir in half of the chopped scallions to combine.
- Assemble and Serve: Remove the soup pot from heat. Ladle the hot ramen broth, noodles, and vegetables into bowls. Top each bowl with the sliced blackened chicken and the remaining scallions as garnish. Serve immediately and enjoy your hearty Blackened Chicken Ramen Noodle Soup.
Notes
- Adjust the cayenne and sriracha quantity to control the level of spiciness to your preference.
- Rice vinegar is optional but adds a nice tangy balance to the soup.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
- For a gluten-free version, substitute gluten-free ramen noodles and tamari for soy sauce.
- Kale can be substituted with spinach or other leafy greens if preferred.
