Gluten-Free Chicken Ramen Noodles

5 from 1 review

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!


  • 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


  1. In a Dutch oven or pot, heat oil over medium heat.
  2. Add garlic, ginger and carrots and saute 5 minutes.
  3. Add bok choy, chicken, broth and tamari and bring to boil.
  4. Reduce heat to simmer.
  5. Meanwhile, heat water for ramen in a separate pot. Bring to a boil.
  6. Add ramen and eggs if you want soft boiled eggs.
  7. Cook six minutes, then move eggs to ice bath and drain water from ramen.
  8. Taste broth and add hot sauce and salt as needed. Peel eggs.
  9. Put noodles into bowls, add broth mixture. Top with a soft boiled egg and green onions.


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.