Description
Creamy Garlic Chicken Ramen: Beat the winter chill! Enjoy tender chicken, rich garlic broth, and satisfying noodles. Your ultimate comfort food awaits.
Ingredients
- Broth Base & Noodles:
- Chicken Broth (low sodium)
- Ramen Noodles
- Heavy Cream
- Chicken & Aromatics:
- Boneless, Skinless Chicken Thighs
- Garlic
- Yellow Onion
- Flavor Enhancers:
- Soy Sauce (low sodium)
- Butter
- Cornstarch Slurry (cornstarch + water)
- Garnish & Finishing:
- Fresh Spinach
- Green Onions (scallions)
- Red Pepper Flakes (optional)
Instructions
- Prepare Your Chicken:: First things first, grab those chicken thighs. Pat ’em dry with a paper towel – this helps get a nice sear, trust me. Then, cut them into bite-sized pieces, maybe about an inch or so. Sprinkle with a little salt and pepper. Honestly, this is where I sometimes get a bit messy, chicken bits flying, but it’s all part of the process, right? Don’t stress too much about perfect cuts; rustic is good!
- Sear the Chicken:: Now, heat up a large pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil, or even butter if you’re feeling extra indulgent. Once it’s shimmering, toss in your seasoned chicken. Let it sear for about 3-4 minutes per side until it’s golden brown and cooked through. You want that lovely color; it adds so much flavor to our Creamy Garlic Chicken Ramen. Remove the chicken and set it aside, leaving any delicious browned bits in the pot.
- Build the Creamy Garlic Base:: Reduce the heat to medium. Add a knob of butter to the pot, then toss in your minced garlic and diced onion. Oh, the smell that fills your kitchen right now! Sauté for about 3-4 minutes until the onion softens and the garlic is super fragrant, but not browned – burnt garlic is a no-go, hon. This is the heart of our Creamy Garlic Chicken Ramen broth.
- Simmer the Broth:: Pour in the chicken broth and soy sauce. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot; that’s pure flavor! Bring the mixture to a gentle simmer, letting all those amazing aromatics meld together for about 5 minutes. This is where the magic starts happening for our Creamy Garlic Chicken Ramen.
- Thicken and Add Cream:: In a small bowl, whisk together your cornstarch with a tablespoon or two of cold water until smooth. Slowly pour this slurry into the simmering broth, stirring constantly until it thickens slightly. Now, reduce the heat to low and stir in the heavy cream. Don’t let it boil after adding the cream, we just want it to warm through and get beautifully luscious.
- Assemble Your Creamy Garlic Chicken Ramen:: Add the cooked chicken back to the pot. Stir in the fresh spinach and let it wilt for a minute or two. While that’s happening, cook your ramen noodles according to package directions in a separate pot of boiling water. Drain them well. Ladle the creamy garlic chicken ramen broth and chicken over the noodles in bowls. Garnish generously with green onions and a sprinkle of red pepper flakes if you like a little zing. Enjoy!