Ingredients Chicken Chicken, Broccoli Ramen Noodle Soup Be the first to rate & review! Save the flavor packet from your ramen for another use. Slideshow: More Chicken Soup Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on November 24, 2015 Print Rate It Share Share Tweet Pin Email Photo: Ian Knauer Active Time: 25 mins Total Time: 45 mins Yield: 12 cups Ingredients 2 tablespoons vegetable oil 2 1/2 pounds boneless skinless chicken thighs Kosher salt Freshly ground black pepper 4 garlic cloves, minced 1 tablespoon minced ginger 8 cups chicken stock 1 pound broccoli florets 2 (3 ounce) packages ramen noodles 1 tablespoon sesame seeds Directions In a large heavy pot, heat the oil over medium high heat until hot. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then brown in batches until golden, about 6 minutes per batch. Transfer the chicken to a platter as browned. Stir the garlic and ginger into the pot and cook, stirring until golden, about 3 minutes. Stir in the stock and chicken with any accumulated juices and bring to a simmer. Stir in the broccoli and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes. Stir in the ramen and cook until tender, about 3 minutes. Season the soup with salt and pepper to taste and serve sprinkled with the sesame seeds. Rate it Print