Creamy Chicken Ramen Noodles with Egg
These creamy chicken ramen noodles turn cheap instant ramen into something that tastes more like something that comes from a ramen shop. The secret? Just two simple additions (bone broth and whisked eggs) that transform the whole bowl in 15 minutes. This is perfect for busy weeknights when you want real comfort food without the takeout price tag, and it’s easy enough that even kids can help make it.
My attempt at adding some nutrition to ramen.
Because my kids like ramen. A LOT. I’m not ashamed to admit that I buy it buy the case, because I don’t attach morality to foods, but every once in a while, I do try to add a bit of nutrition.
And this trick works sometimes, but I do want to admit that I can’t always convince them that these are great additions. In which case, I’ll soft boil an egg on the side as an option. It’s…
💪 Surprisingly high in protein: Bone broth and eggs turn basic instant ramen into a filling meal.
⏱️ Ready in 15 minutes: Faster than ordering takeout and tastes way better.
💰 Crazy affordable: Uses pantry staples and instant ramen to feed four people for just a few dollars.
🔥 Endlessly customizable: Add chili oil for adults, keep it mild for kids, toss in veggies, or swap the whisked eggs for soft boiled.
👨🍳 Easy: If you can boil water, you can make this.
You’ll also want to try my black bean tostadas, pesto turkey panini, and ground turkey taco skillet next time you need a quick and easy dinner.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this bone broth ramen to the table: bone broth (no-salt is best for controlling sodium and adds protein), water, your favorite chicken ramen noodle packets, and high-quality eggs.
Emily’s Tips & Tricks
- Pro tip: Remove the pot from heat before stirring in the eggs. This prevents them from scrambling and gives you that smooth, creamy texture. Stir quickly and constantly as you pour them in.
- Feeding kids without pressure: Ramen noodles are a favorite at our house, hence my desire to find a way to boost them a bit! If you think the eggs are a stretch and your kids won’t like, you could also soft boil eggs and serve them on the side. Serve with a few other safe foods if necessary, at our house this is fruit, milk, and/or bread with butter.
- Additions: Stir in frozen edamame, steamed broccoli, or any leftover cooked veggies during the last minute of cooking. Add sliced scallions, sesame seeds, or a drizzle of sesame oil on top. For extra protein, add shredded rotisserie chicken or leftover cooked chicken.
Creamy Chicken Ramen Noodles with Egg
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Transform instant ramen into creamy chicken ramen with just 3 ingredients! This protein-boosted recipe is ready in 15 minutes.
Ingredients
- 4 cups no-salt bone broth
- 4 cups water
- 4 packages favorite chicken ramen noodle soup
- 4 eggs, whisked
Instructions
- Heat bone broth and water in soup pot or dutch oven and bring to a boil.
- When broth mixture is boiling, add in ramen noodles and cook for 3 minutes, unless your package instructions are vastly different. If so, follow package instructions.
- Remove from heat and stir in seasoning packet according to preference (I like to use about half and taste test!) and whisked eggs. Stir until smooth and cooked.
- Serve with steamed edamame on the side.
Notes
Storage: This ramen is best enjoyed fresh since the noodles continue absorbing liquid and get mushy. If you have leftovers, store them in an airtight container in the fridge for 2-3 days. Reheat gently in a small saucepan over medium-low heat, adding a splash of water or broth if needed to loosen it up.
Ingredients: Bone broth is preferred, but regular chicken or vegetable broth works. Look for no-salt or low-sodium options so you can control the seasoning. Any brand of instant ramen works, chicken flavor is classic, but try beef or pork if you prefer.
Serve with: Keep it simple with edamame, raw veggies with Greek yogurt dip, or air fryer broccoli.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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