Szechuan Chicken Ramen Soup
with Dark Meat Chicken, Spinach & Peanuts
- Soy
- Wheat
- Sesame
- Peanuts
This hearty soup is ready to warm you from the inside out in just 15 minutes! You’ll sizzle up dark meat chicken with our spicy Szechuan blend of spices, simmer in a savory soy-infused broth, then add in quick-cooking ramen noodles. Toss in fresh spinach for pops of vibrant color, then sprinkle with crushed peanuts before serving for extra flavor and crunch.
Ingredients
10 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Szechuan Paste
(Contains: Soy, Wheat, Sesame)
2 unit
Pork Ramen Stock Concentrate
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
4 ounce
Shredded Carrots
2.5 ounce
Spinach
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken, Szechuan paste, and 1⁄4 tsp sugar (1⁄2 tsp for 4); stir to coat. Cook, stirring occasionally, until chicken begins to brown slightly, 2-3 minutes (the chicken will finish cooking in the next step).
• Stir 3 1⁄2 cups water (5 cups for 4 servings), stock concentrates, and sweet soy glaze into pot with chicken. Bring to a boil. TIP: Cover pot with a lid to bring to a boil faster. • Once broth is boiling, add noodles and carrots. Cook, stirring, until noodles and carrots are tender and chicken is fully cooked, 1-2 minutes. • Remove from heat. Add spinach to pot; stir until wilted, 30 seconds.
• Crush peanuts in their bag. TIP: We used a rolling pin! • Divide soup between bowls. Garnish with peanuts and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the savory broth, though some found it too sweet; adding extra spices or hot sauce boosted flavor 🌶️.
- Ease of prep: Customers loved how quick and simple this 15-minute meal was to make, with minimal prep and cleanup.
- Suggestions: Consider cooking noodles separately to avoid mushiness; add extras like mushrooms, egg, or bok choy for more depth.
- Leftovers: Noodles absorb broth over time, so it's best eaten fresh or with noodles stored separately.
- Portions: Some wanted more broth; others found it hearty and filling with generous servings.
Reviews from our home cooks
BEST "ramen" soup so far. Winner. Pork broth really helped to make this work. Not true "Szechuan" flavor (more of the American version of Szechuan), but had very good flavors. Very glad it didn't taste like a blend of hoisin & sriracha (or worse, teriyaki & sriracha), like the mushroom HelloFresh ramen recipe.
Everything ready to drop into one pot - what a nice break from prep. It was delicious with just the right amount of heat from the Szechuan base.
I wasn't expecting to love this looking at the ingredients but it was so good! Great flavors but I might have cooked the ramen a little too long (easy for me to do) and the dark meat chicken I almost NEVER buy for myself and family at the grocery store and it was so good and my favorite part of this dish.
This is an EXCELLENT choice if you need a fast comfort meal for dinner. The chicken was even pre-chopped. All there was to do was to put the ingredients all in the pot at the designated times, crush the peanuts and throw them on top of the bowls once they're dished up. I found myself wishing there were both more peanuts and that this was a tiny bit spicier, personally, and afterwards wished I'd drizzled some sriracha over the top. My other half also wished the noodles were a little thicker or heartier. Overall though, the ease and comfort of it was very nice.
I was concerned the Sichuan paste might be too spicy, but it was just right. And I appreciated having both spinach and the shredded carrots (I also added some cabbage since my grocery store was out of baby bok choy). A very hearty and filling meal that kept the broth light and relatively healthy!
Even better than restaurant Ramen. The chicken was good in it, but it would be just as delicious as a vegetarian dish. It is rich, delicious, and fast.
When I saw the recipe card said ready in 15 minutes I seriously doubted it. But dadda bing dadda boom delicious ramen no prep required. I will say I'm not a huge fan of the soy glaze. It is so sweet
Reduce the sugar. The broth is a little too sweet. And add some sesame oil to make it taste nutty which is a feature of Szechuan cuisine
Taste good, but not enough liquid. It wasn't a soup at all. I even add more chicken stock to try to make a Ramen.
Love the soup, the broth is delicious and the peanuts add a nice crunch.
