Introduction

Chicken and Veggie Rainbow Ramen is a colorful, comforting bowl packed with tender chicken, fresh vegetables, and flavorful broth. This quick and easy recipe is perfect for a wholesome weeknight meal that delights the senses.

A white bowl filled with ramen noodles at the bottom, soft yellow in color, topped with five distinct sections: bright green broccoli florets at the top right, shredded light brown chicken next to the broccoli on the right, yellow sweet corn sprinkled with green chopped scallions at the bottom right, thin orange carrot strips mixed with light-colored bean sprouts in the bottom left, and a deep red sauce drizzled over the noodles, sprinkled with white sesame seeds and more chopped green scallions scattered across all sections. The bowl is placed on a white marbled surface with scattered green scallions and sesame seeds around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs of instant ramen noodles (discard seasoning packets)
1 cup cooked chicken breast, shredded
1/2 cup carrots, julienned
1/2 cup red bell pepper, julienned
1/2 cup broccoli florets
1/2 cup corn kernels
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil (optional)
Green onions for garnish

Instructions

Step 1: Cook ramen noodles according to package instructions. Drain and set aside.
Step 2: In a large pot, bring chicken broth to a simmer.
Step 3: Add soy sauce, honey, and sesame oil to the broth. Stir to combine.
Step 4: Add carrots, bell pepper, broccoli, and corn to the broth. Cook until vegetables are tender, about 5 minutes.
Step 5: Stir in cooked chicken and noodles. Cook for an additional 2 minutes.
Step 6: Serve hot, garnished with green onions.

Tips & Variations

For extra depth, add a splash of rice vinegar or a pinch of chili flakes to the broth before serving.
Swap the chicken for tofu or shrimp to change up the protein.
Use frozen vegetables if fresh are not available, just adjust cooking time accordingly.
Add a soft-boiled egg on top for a richer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the noodles and prevent drying out.

How to Serve

A bowl filled with ramen noodles forms the base, light golden and curly, sitting in a clear broth. On top, starting from the upper right, there are bright green broccoli florets with a bumpy texture. Next to it, shredded cooked chicken in pale beige strands. Below the chicken, a pile of shiny yellow corn kernels mixed with chopped green scallions. To the left of the chicken, thin orange carrot strips add a fresh look. Above the carrots, a thick layer of red chili sauce with sesame seeds sprinkled on top. The bowl is white and sits on a white marbled surface with scattered sliced scallions and sesame seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade broth instead of store-bought?

Absolutely! Homemade chicken broth adds great flavor and makes this dish even more nourishing.

How can I make this recipe vegetarian?

Replace the chicken with extra tofu or mushrooms and use vegetable broth instead of chicken broth for a vegetarian-friendly version.

Chicken and Veggie Rainbow Ramen Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

A colorful and nutritious Chicken and Veggie Rainbow Ramen combining tender shredded chicken, fresh vegetables, and flavorful broth for a comforting and vibrant meal.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Asian

Ingredients

Scale

Noodles and Protein

2 packs of instant ramen noodles (discard seasoning packets)
1 cup cooked chicken breast, shredded

Vegetables

1/2 cup carrots, julienned
1/2 cup red bell pepper, julienned
1/2 cup broccoli florets
1/2 cup corn kernels

Broth and Flavorings

4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil (optional)
Green onions for garnish

Instructions

Cook noodles: Cook the ramen noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside to prevent overcooking in later steps.
Simmer broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat, which will be the base for the soup and vegetables.
Add flavorings: Stir in the soy sauce, honey, and sesame oil into the simmering broth. These ingredients add a savory-sweet depth and a hint of nuttiness to the ramen.
Cook vegetables: Add the julienned carrots, red bell pepper, broccoli florets, and corn kernels to the broth. Let them cook until tender, approximately 5 minutes, ensuring they retain a slight crunch and vibrant color.
Combine chicken and noodles: Stir the shredded cooked chicken and the drained noodles into the pot with the broth and vegetables. Cook everything together for an additional 2 minutes to warm through and allow flavors to meld.
Serve and garnish: Ladle the soup into bowls and garnish generously with chopped green onions for fresh flavor and a pop of color. Serve hot for a comforting and hearty meal.

Notes

Discard the seasoning packets that come with the instant ramen, as the broth is flavored separately for a fresher taste.
You can substitute the cooked chicken breast with tofu or shrimp for a different protein option.
Feel free to add other vegetables like snap peas, mushrooms, or spinach based on preference.
For a spicy kick, add chili flakes or a dash of Sriracha when serving.
The sesame oil is optional but recommended for authentic flavor depth.

Keywords: chicken ramen, veggie ramen, chicken noodle soup, instant ramen recipe, healthy ramen, rainbow ramen, quick dinner