Cozy one-pot meal combining chicken, vegetables, and ramen in a creamy, flavorful fusion of comfort.
# Ingredients:
→ Chicken & Broth
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 6 cups low-sodium chicken broth
→ Vegetables
03 - 1 cup carrots, sliced
04 - 1 cup celery, sliced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 3 cloves garlic, minced
→ Ramen & Dairy
09 - 3 packs dry ramen noodles (discard seasoning packets)
10 - 1 cup whole milk or half-and-half
11 - 2 tbsp unsalted butter
→ Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt, plus more to taste
16 - 1 tbsp soy sauce
17 - 2 tbsp all-purpose flour
→ Toppings (Optional)
18 - Fresh parsley, chopped
19 - Cracked black pepper
# Instructions:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken pieces and cook for 3-5 minutes until lightly browned but not fully cooked through.
04 - Sprinkle flour over the mixture and stir well to coat everything; cook for 1 minute.
05 - Pour in the chicken broth gradually, stirring to avoid lumps. Add thyme, parsley, black pepper, and salt.
06 - Bring the mixture to a simmer, cover, and cook for 10 minutes.
07 - Stir in the frozen peas and corn. Incorporate the soy sauce and milk (or half-and-half).
08 - Add the ramen noodles, breaking them up if needed. Simmer uncovered for 3-5 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
09 - Taste and adjust seasoning as needed.
10 - Serve hot, garnished with fresh parsley and extra pepper if desired.
