Description
Buffalo Chicken Creamy Ramen: Spicy Comfort in a Bowl
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buffalo sauce (store-bought or homemade)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 packs (about 6 oz) instant ramen noodles (discard the seasoning packets)
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sriracha (optional, for extra heat)
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thickening)
- 1/4 cup green onions, chopped
- 1/2 cup blue cheese or feta cheese, crumbled (optional)
- 1/4 cup celery sticks, chopped (optional)
Instructions
- Start by preparing the chicken. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the chicken breasts or thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for a few minutes. While it cools, sprinkle 1 teaspoon each of garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken for flavor. Shred the chicken using two forks or chop it into bite-sized pieces.
- In the same skillet, add 4 cups of low-sodium chicken broth and 2 cups of water. Bring the mixture to a gentle boil over medium heat.
- Add the instant ramen noodles to the boiling broth. Cook for exactly 3-4 minutes, or until the noodles are tender but still have a little bite to them.
- Once the noodles are cooked, reduce the heat to low. Stir in 1 cup of heavy cream, 1 tablespoon of soy sauce, and 1 tablespoon of Worcestershire sauce. If you want an extra kick, add 1 teaspoon of sriracha here.
- If you prefer a thicker broth, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Add this to the soup and stir for another minute until it thickens slightly.
- Finally, fold in the shredded chicken and let it warm through for about 2 minutes.
- Serve hot, garnished with chopped green onions, crumbled blue cheese or feta, and celery sticks for crunch.
Notes
- This dish is quick to prepare and perfect for any day of the week.
- Adjust the spice level by adding more or less buffalo sauce or sriracha.
- You can substitute the cream with a non-dairy alternative for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Buffalo Chicken, Ramen, Creamy Ramen, Comfort Food