These Gluten-Free Chicken Ramen Noodles are perfect for a quick and easy weeknight dinner. Transform leftover chicken into a flavor-packed soup everyone will love!
Hi friends!
If you’ve been around a while, you know I’m a big fan of food prep. I often prep lots of different components and then mix and match them during the week for easy meals. One of the things I cook almost every weekend is a batch of chicken. I most often use it for quick salads and rice bowls, but now that the weather is getting colder, I’ve started craving soup.
These gluten-free chicken ramen noodles have become my favorite way to repurpose leftover chicken into a new meal. It comes together quickly on the stovetop, has lots of flavor and a lot of the ingredients are pantry staples. The only one I need to make a special effort to buy is baby bok choy. While it’s a veggie I really enjoy, it’s not one I buy every week. So I try to make an effort to toss it in the cart every few weeks just so I can make this.
Gluten-Free Ramen Noodles with Chicken
Let’s talk about the ingredients:
- Cooked chicken- I use leftover chicken for this recipe to make it quick but you could also cook the chicken right before making the soup
- Baby bok choy – you can sub spinach
- Carrots – in this batch i sliced them thinly but you can also grate or spiralize them into noodles to help them cook more quickly.
- Ginger – You can either use grated fresh ginger or a ginger paste from Gourmet Gardens (easy to keep in the fridge so you always have it on hand)
- Garlic- for flavor!
- Tamari – I use tamari to keep it gluten-free. You may sub soy sauce if you don’t need it to be gluten-free
- Eggs – these are optional but if you like soft-boiled eggs you can boil them right in the same pot as the noodles.
- Ramen noodles- my favorite gluten-free option is Lotus Foods Brown Rice ramen
- Hot sauce – I love the jalapeno condiment from Yellowbird.
More recipes ideas:
If you like the sounds of this recipe, here are a few more you could try:
- Sausage and White Bean Soup
- White Chicken Chili
- Sweet Potato Chicken Chili
- Turkey and White Bean Soup
How to Make Gluten-Free Ramen
The key things to note about this recipe that make it gluten-free are the tamari and the noodles. Tamari is a gluten-free sub for soy sauce which is commonly used in ramen recipes and not all ramen noodles are gluten-free so just make sure to check if you use a brand besides Lotus foods. Also, check to make sure your broth is gluten-free.
Here’s how you make it:
PrintGluten-Free Chicken Ramen Noodles
These Gluten-Free Chicken Ramen Noodles are perfect for a quick and easy weeknight dinner. Transform leftover chicken into a flavor-packed soup everyone will love!
Ingredients
- 1 Tbsp oil
- 1 Tbps grated fresh ginger
- 3 cloves garlic, minced
- 3 cups baby bok choy, chopped (approx 1 bunch)
- 2 cups thinly sliced carrots (or spiralized)
- 3 cups cooked chicken, diced
- 1 quart chicken broth
- 1/4 cup tamari (sub soy sauce if not gluten-free)
- 3 blocks Lotus Foods Brown Rice ramen
- 1/4 cup sliced green onions
- 4 eggs, optional
- hot sauce and salt to taste
Instructions
- In a Dutch oven or pot, heat oil over medium heat.
- Add garlic, ginger and carrots and saute 5 minutes.
- Add bok choy, chicken, broth and tamari and bring to boil.
- Reduce heat to simmer.
- Meanwhile, heat water for ramen in a separate pot. Bring to a boil.
- Add ramen and eggs if you want soft boiled eggs.
- Cook six minutes, then move eggs to ice bath and drain water from ramen.
- Taste broth and add hot sauce and salt as needed. Peel eggs.
- Put noodles into bowls, add broth mixture. Top with a soft boiled egg and green onions.
Notes
Can sub spinach for bok choy – just don’t add until the very end. You can also throw in some peas if you want.
If you don’t need gluten-free, use regular soy sauce and whatever ramen noodles you want.
This quick and easy meal is definitely a favorite in our weeknight rotation.
Enjoy!
–Lindsay–
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This was my dinner inspo the other night! I had some leftover beef and this was a perfect way to remake it. I didn’t have some of the veggies in the recipe but I threw in frozen mixed veg and seaweed I had on hand and voila! Another great recipe that’s really versatile for a satisfying, easy, weeknight dinner.
★★★★★