Stirring the Pot: Loaded Chicken & Ramen Soup 🍲

A delicious way to stay warm

February 02, 2026

February 2, 2025

Good morning, everyone!

With winter settling in and temperatures continuing to dip even in Florida, it seems only right that I share one of my most requested recipes: chicken soup. However, this isn’t just any chicken soup. I keep things interesting with the addition of ultra-satisfying ramen noodles, sweet parsnips, and a generous spread of toppings that make this dish as visually appealing as it is delicious. Needless to say, it’s far from lackluster as chicken soup can sometimes be.

This essential winter dish is a staple in our house, and its range and flexibility are what keep it exciting! We never get tired of this meal because I am always tinkering with it based on what’s in season or what we have in the fridge, and this ramen mash-up version is the perfect example of that.

The herbs and toppings are everything in this recipe. Without much extra effort or time, they take a classic and turn it into something with interest, depth, and sophistication.

The result is deeply nourishing and full of flavor. Try it this week, and while you’re at it, make extra for the freezer. You’ll thank yourself during the next cold snap!

Enjoy!

Loaded Chicken & Ramen Soup

INGREDIENTS

Serves 4

For the soup:

  • 1 whole chicken (about 3 lbs.), trimmed of excess fat

  • ½ lb. chicken wings

  • 3 quarts chicken stock, or as needed

  • 1 cup diced celery

  • 1 cup thinly sliced leek (white and light green parts)

  • 3 whole carrots, cut ½" on a bias

  • 3 parsnips, cut ½" on a bias

  • ÂĽ cup white wine

  • 5 sprigs fresh thyme

  • 3 dried bay leaves

  • ½ teaspoon dried oregano

  • 1 tablespoon miso paste

  • 1 cup frozen peas

  • 6 ramen noodle packages, cooked and reserved

For the toppings:

  • Fresh cilantro leaves

  • 2 radishes, finely julienned

  • 1" knob of fresh ginger, finely julienned

  • 3 to 4 scallions, thinly sliced on a bias

  • 1 ½ cups pea shoots

INSTRUCTIONS

  1. Add the whole chicken and the chicken wings to a pot large enough to leave 1 or 2 inches of space between the chicken and the walls of the pot.

  2. Add chicken stock to cover the chicken. Bring stock to a boil, then gently simmer until the chicken is tender throughout, about 1 hour, skimming and discarding the foam from the top as you go.

  3. Once cooked, remove the whole chicken & the wings to a bowl and let cool. Pull the chicken meat from the carcass, discarding the skin. Chop or shred the chicken meat into bite-sized pieces.

  4. Skim any foam and fat from the top of the chicken stock and discard. Return the stock to a simmer. Add the celery, leek, carrot, parsnip, wine, thyme, bay leaves, and oregano. Add the miso paste and stir it in until fully incorporated into the soup. Taste and season with salt as needed. Simmer until the vegetables are tender, about 15-20 minutes.

  5. Add the peas and reserved chicken meat. Remove from the heat. Discard the bay leaves.

  6. To serve the soup, add the cooked ramen noodles to a soup bowl, then add the vegetables, chicken, and broth. Garnish the soup with the assorted toppings. Serve with chopsticks.

Recipe Pro-Tips

  • Be careful not to over-salt, as the miso provides a nice salty note.

  • Take care to chop all vegetables as close to the same size as possible so that they will all cook evenly.

  • If you don’t have white wine, 3 tablespoons lemon juice and 1 tablespoon honey can be used instead.

  • Add the chicken to each bowl just before serving to prevent it from overcooking in the soup.

Equipment Used

  • Large heavy-bottomed pot or stockpot

  • Large bowl

  • Fine-mesh skimmer or large spoon

  • Cutting board

  • Sharp chef’s knife

  • Tongs or slotted spoon

  • Measuring cups

  • Measuring spoons

  • Wooden spoon

  • Ladle

  • Soup bowls

  • Chopsticks (for serving, optional)

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