This One Pot Chicken Ramen is a cozy, healthy and flavorful dish to make. It is great to meal prep for the week and to have for lunch or dinner!1

There’s something incredibly satisfying about a warm, flavorful bowl of ramen. It’s the perfect balance of savory broth, tender chicken, chewy noodles, and fresh vegetables, all brought together with a kick of seasoning. This one pot chicken ramen is a delicious homemade version that is simple to prepare, full of wholesome ingredients, and packed with bold flavors. Plus, it all comes together in just one pot, making cleanup a breeze!

Why You’ll Love This One Pot Chicken Ramen

  • Quick & Easy: Ready in under an hour with minimal prep.

  • Rich & Savory: A delicious homemade broth with deep, umami flavors.

  • Nutritious: Includes lean protein, vegetables, and wholesome ingredients.

  • Minimal Cleanup: Everything cooks in one pot for less mess.

What ingredients you need to make this Chicken Ramen

  • Olive oil – Used to sauté the mushrooms and chicken, adding richness and depth of flavor.
  • Mushrooms – sliced or leave whole (your preference) 
  • Boneless/skinless chicken breast – Provides lean protein and absorbs the broth’s flavors.
  • Garlic cloves – Adds aromatic depth and a rich, savory undertone.
  • Chicken broth or chicken bone broth – Forms the foundation of the soup, delivering robust chicken flavor.
  • Coconut aminos – A soy sauce alternative that adds a mild sweetness and umami flavor.
  • Rice vinegar – Provides a subtle tanginess that balances the richness of the broth.
  • Toasted sesame oil – Brings a nutty, roasted flavor to the dish.
  • Uncooked ramen noodles – The star ingredient, providing chewy, satisfying texture.
  • Baby bok choy – A nutritious, leafy green that adds crunch and freshness.
  • For serving: chopped scallions, roasted peanuts, red pepper flakes

Step-By-Step Instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the mushrooms and cook for about 4-5 minutes, stirring occasionally, until they are tender and golden. Remove them from the pot and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the pot. Season the thinly sliced chicken breasts with sea salt and black pepper, then add them to the pot. Cook for about 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the pot and set aside.
  3. In the same pot, add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth (or bone broth) and bring to a gentle simmer.
  4. Next, stir in the coconut aminos, rice vinegar, toasted sesame oil, onion powder, mustard powder, and ground ginger. If you like a spicy kick, add a dash of hot sauce at this point. Let the broth simmer for about 10 minutes to allow the flavors to meld together.
  5. Add the uncooked ramen noodles to the simmering broth and let them cook according to the package instructions (usually 3-4 minutes). Then, stir in the chopped baby bok choy and cooked mushrooms, allowing them to soften in the hot broth for about 2 minutes.
  6. Slice the cooked chicken into strips and add it back into the pot. Stir gently to combine all the ingredients, ensuring the chicken soaks up the rich flavors of the broth
  7. Ladle the ramen into bowls and top with chopped scallions, roasted peanuts, and red pepper flakes for extra crunch and spice. Serve immediately and enjoy your cozy, homemade ramen!

Tips for the Best One Pot Chicken Ramen

  • Use Bone Broth for Extra Flavor & Nutrition: Chicken bone broth adds richness and extra health benefits.

  • Customize the Veggies: Swap out bok choy for spinach, kale, or shredded carrots.

  • Spice it Up: Add more red pepper flakes or a drizzle of chili oil for extra heat.

  • Make it Creamy: Stir in a spoonful of tahini or peanut butter for a creamier broth.

  • Gluten-Free Option: Use gluten-free ramen noodles or rice noodles as a substitute.

Storage and Reheating

This one pot chicken ramen is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water to refresh the soup.

Some Final Thoughts

Making ramen at home doesn’t have to be complicated. This one pot chicken ramen delivers all the flavors of restaurant-quality ramen with the ease of a home-cooked meal. Whether you’re craving something warm on a chilly night or looking for a comforting, nourishing dish, this recipe is a must-try.

Give it a go and let me know how it turns out in the comments! Happy cooking!

A few other yummy soups to try:

Easy High-Protein One Pot Lasagna Soup

Roasted Feta and Butternut Squash Soup

EASY One-Pot Vegetable Rice Soup

Anti-inflammatory Turmeric Ginger Chicken Soup

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One Pot Chicken Ramen

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This One Pot Chicken Ramen is a cozy, healthy and flavorful dish to make. It is great to meal prep for the week and to have for lunch or dinner!

Ingredients

Scale

Mushrooms + chicken:

  • 2 tablespoons olive oil, divided
  • 8 ounces mushrooms, sliced or leave whole (your preference)
  • 1 lb boneless/skinless chicken breast, thin
  • Sea salt and black pepper

Soup:

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 6 cups chicken broth or chicken bone broth 
  • 3 tablespoons coconut aminos
  • 1 tablespoons rice vinegar
  • Optional: hot sauce for extra zing
  • 3/4 teaspoon toasted sesame oil
  • 6 ounces uncooked ramen noodles
  • 2 small baby bok choy, roughly chopped and washed
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon ground ginger
  • For serving: chopped scallions, roasted peanuts, red pepper flakes

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the mushrooms and cook for about 4-5 minutes, stirring occasionally, until they are tender and golden. Remove them from the pot and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the pot. Season the thinly sliced chicken breasts with sea salt and black pepper, then add them to the pot. Cook for about 5-6 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the pot and set aside.
  3. In the same pot, add 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth (or bone broth) and bring to a gentle simmer.
  4. Next, stir in the coconut aminos, rice vinegar, toasted sesame oil, onion powder, mustard powder, and ground ginger. If you like a spicy kick, add a dash of hot sauce at this point. Let the broth simmer for about 10 minutes to allow the flavors to meld together.
  5. Add the uncooked ramen noodles to the simmering broth and let them cook according to the package instructions (usually 3-4 minutes). Then, stir in the chopped baby bok choy and cooked mushrooms, allowing them to soften in the hot broth for about 2 minutes.
  6. Slice the cooked chicken into strips and add it back into the pot. Stir gently to combine all the ingredients, ensuring the chicken soaks up the rich flavors of the broth
  7. Ladle the ramen into bowls and top with chopped scallions, roasted peanuts, and red pepper flakes for extra crunch and spice. Serve immediately and enjoy your cozy, homemade ramen!
  • Author: Rachel