creamy chicken ramen — Makes: *3 Servings*
Per Serving: 38g Protein | 338 Cal

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On chilly days, there’s nothing better (or cozier) than a warm, comforting bowl of soup. But not every soup is all that high in protein. My take on a creamy chicken ramen is the exception to that. Each serving of this cozy chicken ramen recipe contains 38g of protein–huge for what’s essentially a hug in a bowl. It’s also packed with lots of good-for-you veggies and is so creamy thanks to the addition of coconut milk. Finish your bowl off with bright, fresh lime and cilantro for a bowl that’s just as wholesome as it is delicious.

The secret, protein-packed ingredient in this soup is Miracle Noodle Egg White Noodles, which give you the feel of a noodle soup while still keeping things light and high-protein. A one-pot wonder that’s easy to make and meal prep friendly, this is one cozy soup you’ll want to make over and over again.

Why You’ll Love This Homemade Ramen Recipe

Packed with Protein: Each serving of this creamy chicken ramen soup sneaks in 38g of protein to keep you full and fueled.
Low-Carb: Each bowl only contains 5g of carbs, which makes it a great choice for those following a low-carb diet or trying to cut back on carbs.
Cozy & Comforting: With a warm, flavorful broth, lots of veggies, juicy chicken, and soft noodles, this soup couldn’t be cozier. It's a total flavor bomb.
Great for Beginners: You don’t have to be a seasoned chef to make this recipe. It’s very easy to make and all comes together in just one pot—perfect for cooking newbies or those who aren’t super confident in their kitchen skills.

Ingredients

1 tablespoon olive oil
1 onion, diced
1-2 large carrots, thinly sliced
1 red bell pepper, chopped
1.5 tablespoons curry powder
2 (14 oz) cans light coconut milk
1 tablespoon garlic, minced
1 teaspoon garlic powder
3.5 cups chicken bone broth
3 cups shredded cooked chicken breast (about 10oz) (leftover rotisserie chicken is a great way to cut down on time!)
2 packages Miracle Noodle Egg White Noodles
Salt & pepper to taste
Toppings: Fresh cilantro, lime wedges, sliced green onion or spring onion, soft boiled eggs, sesame seeds
Optional: ½ teaspoon cayenne, sriracha sauce, sambal, etc for extra heat

Ingredients

Sauté the vegetables: Heat the olive oil in a medium Dutch oven or large pot over medium heat. Add the onions, carrots, and bell pepper and sauté until softened and the onion is translucent, about 5 minutes.
Add the aromatics and spices: Stir in the garlic, garlic powder, and curry powder. Season with salt and black pepper. Cook for about 30 seconds-1 minute to toast the spices.
Add the broth: Add the chicken bone broth, coconut milk, and shredded chicken. Stir well and bring the soup to a simmer. Simmer for about 15-20 minutes to help the flavors meld.
Add the noodles: Rinse and drain the Miracle Noodles, then add them to the soup. Stir well to distribute the noodles and let them simmer for a few minutes to soak up some of the flavors of the soup.
Garnish and serve: Ladle the soup into large bowls and top with fresh cilantro, sliced green onions, and a squeeze of lime juice. You can also add a soft-boiled egg or sprinkle of sesame seeds if you'd like. If you want a spicier soup, stir in a little cayenne pepper, some chili flakes, or a bit of sriracha, sambal, or another hot sauce. Enjoy!

Nutrition Information (Per Serving - Makes 3 Servings)

Calories: 338
Protein: 38g
Carbs: 5g
Fat: 18g

Swaps & Substitutions

Make it spicier: Add cayenne pepper, a pinch of red pepper flakes, or a drizzle of your hot sauce of choice (something like sriracha or sambal would be great!).
Make it vegan: Use beans, tofu, or plant-based meat alternatives instead of the chicken and use vegetable broth instead of the chicken bone broth.
Don’t like curry powder? Try adding a tablespoon (or a few) of your favorite curry paste instead of the powder.
Can’t find Miracle Noodles? Use rice noodles instead, but know that the nutrition information will change.
Add more veggies: Add bok choy, spring onions, blanched napa cabbage, bean sprouts, shiitake mushrooms, or anything else you like!
Need a little salt? Add a bit of soy sauce to this creamy chicken ramen recipe for that salty umami flavor.

Meal Prep & Storage Tips

To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Warm on the stovetop over medium heat, stirring occasionally. You can also reheat this soup in the microwave. Lower the power level for best results.
To freeze: This soup freezes well! Just leave out the noodles and add fresh noodles to your ramen broth when reheating to keep that chewy texture.

FAQs

If you can’t find (or don’t enjoy) Miracle Noodles, try rice noodles, zucchini noodles, soba noodles, udon noodles, or ramen noodles instead. You may need to adjust the cooking time, however, to make sure your noodles are cooked correctly. If you're following a gluten-free diet, make sure any noodles you swap in are gluten-free!
I love bone broth because it’s extra rich and high in nutrients, but if you’d like, you can use regular chicken broth, chicken stock, or vegetable stock or broth.
Yes! Like so many soups, the flavors of this creamy chicken ramen tend to get better as it sits. Store it in the fridge in an airtight container and gently reheat it on the stove or in the microwave when you’re ready to eat.
Gently reheat this ramen on the stove over medium heat, stirring occasionally. You can also gently reheat it in the microwave, but don’t use full power to do so. If your soup thickens too much, add a little extra bone broth or coconut milk to help thin it. If you’re heating from frozen, add your fresh ramen noodles once it’s warmed through.

This Coconut Curry Chicken Noodle Soup is the perfect balance of comfort food meets high-protein meal prep. Whether you're making it for a quick weeknight dinner or prepping it ahead for the week, this soup is proof that healthy eating can be both nourishing and ridiculously delicious–your taste buds will be happy!