This soup is part brothy, savory ramen and part comforting, chicken noodle soup, and checks all of the boxes. This recipe has chicken and ramen that cook quickly, with flavors that make it taste like it’s been cooking all day.

The ramen does soak up quite a bit of the broth as it sits, so I suggest adding the ramen the day you’re eating the soup. If you’d like to make and eat it over multiple days, simply reheat the soup base and cook the ramen directly in it the day of serving, or cook the ramen noodles separately according to package instructions, drain, and add to the base. However, I did eat it the next day as written, and while the texture was not as brothy, it was still good!

For the GF folks, I have tested this with the ramen that is made of brown rice and millet and it works great!