Gluten-Free Chicken Ramen
Made with simple whole-food ingredients, this easy 30-minute Gluten-free Chicken Ramen is perfect for weeknights. A cozy, flavor-packed dinner that’s dairy-free, nut-free, and egg-free! Plus, you can make it in the Instant Pot for a quick 30-minute meal or use the slow cooker for an effortless, hands-off approach.
Why You’ll Love This Recipe
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Gluten-Free & Allergy-Friendly – No gluten, dairy, nuts, or eggs, making it a great option for the whole family.
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Fast & Easy – Just 30 minutes in the Instant Pot or set it and forget it in the slow cooker!
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Nourishing & Flavorful – A rich, flavor-packed broth with tender chicken and fresh veggies.
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Customizable – Swap the veggies, adjust the spice level, or add your favorite toppings!
Ingredients
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Boneless skinless chicken breast – A lean protein that stays juicy and shreds beautifully. Yes, you can substitute chicken thighs instead, if that better fits your budget.
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Fresh minced garlic – I prefer to get pre-minced garlic such as this one from Walmart to save time, especially in a “get it done” recipe like this one. But you can always mince your own garlic if you prefer and have time from whole garlic bulbs.
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Shredded carrots & red bell pepper – Bring natural sweetness, color, and nutrients! I was able to find pre-shredded carrots at my grocery store and just used those. But you can use whole carrots or baby carrots, finely chopped then measured. The red bell pepper you can finely dice or cut into strips.
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Snap peas – Add crunch and freshness.
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Green onions – Essential for that classic ramen taste. Add to the soup as well as serve on top for an extra pop of flavor.
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Chicken broth – The base of the soup; use homemade or store-bought. Want higher protein? Use chicken bone broth! I find this brand at Walmart, but the most affordable chicken bone broth at Trader Joe’s.
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Coconut aminos – A soy-free, gluten-free alternative to soy sauce. Coconut aminos are a great soy sauce replacement and add a great depth of flavor. We can find coconut aminos at Walmart or Trader Joes.
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Coconut sugar – Just a touch to balance the savory flavors. I get mine at Walmart, Winco bins, or Amazon. You can also use an equal amount of brown sugar, if that works for your dietary needs.
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Homemade ramen seasoning – A blend of spices to create the perfect broth. See the recipe below for how to make your own whole food, gluten-free + dairy-free ramen seasoning!
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Gluten-free ramen – Choose a brand that holds up well in soup. We love and recommend Lotus Foods gluten-free ramen noodles. We get them at Costco, but you can also find them on Amazon.
How to Make It
Instant Pot Method (30-Minute Dinner!)
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Sauté the garlic – Turn the Instant Pot to sauté mode and cook garlic for 1 minute until fragrant. Watch closely and stir regularly so it doesn’t burn.
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Build the dish – Add the chicken breast, chicken broth, coconut aminos, coconut sugar, and ramen seasoning. Seal and cook on high pressure for 8 minutes, then quick release (turn the knob on top to release the steam right when the cooking timer is done).
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Shred & add veggies – Remove the chicken, put the Instant Pot on Saute, and add the noodles, carrots, red bell pepper, 1/2 the green onions, and snap peas. Let the veggies and noodles soften for 5 minutes, while you shred the chicken. I shred my chicken in a kitchen aid, or with a hand mixer. Return chicken to the pot. Stir to combine and turn off Instant Pot once veggies have reached desired tenderness.
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Garnish & serve – Top with remaining green onions and any additional toppings you love!
Slow Cooker Method
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Add chicken broth, garlic, coconut aminos, coconut sugar, ramen seasoning, and chicken to the slow cooker. Cook on low for 6 hours or high for 3 hours until the chicken is cooked through.
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Remove the chicken from pot. Turn slow cooker on to high (if it wasn’t already) and stir in the noodles, carrots, bell pepper, 1/2 the green onion, and snap peas. Let sit for 10 minutes while you shred the chicken. Once noodles and veggies are desired tenderness, add back in shredded chicken.
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Garnish with remaining green onions and enjoy!
This easy homemade ramen is everything you love about takeout but made healthier, faster, and with simple ingredients. A cozy bowl of goodness that’s perfect for busy nights!
Other 30-minute Meals You Will Love!
Life is BUSY! We live on 30-minute meals in our large family of 7. Because of that, I have several collections of 30-minute meals, depending on what you are looking for:
Gluten-free Chicken Ramen
Equipment
- 1 Instant Pot or Slow Cooker
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon fresh minced garlic
- 1.5 pounds boneless skinless chicken breast cut each chicken breast into 3 chunks to cook faster if using Instant Pot
- 4 cups chicken broth use bone broth for higher protein
- 1/2 cup coconut aminos
- 2 tablespoons coconut sugar can use brown sugar
- 4 blocks gluten-free ramen noodles we use Lotus Foods
- 1.5 cups shredded carrots shredded then measured, can use finely chopped carrots
- 1 large red bell pepper finely minced or sliced
- 8 ounces snap peas
- 1 bunch green onions Use 3 onions cut into small sections, green and white portions
Ramen Seasoning
- 1/4 cup nutritional yeast
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
Instructions
- Make the ramen seasoning - Combine all seasoning ingredients in a small bowl. Stir to combine. (You will have extra, store in a sealed container in the pantry for up to 6 months)
Instant Pot Method (30-Minute Dinner!)
- Sauté the garlic – Turn the Instant Pot to sauté mode and cook garlic for 1 minute until fragrant. Watch closely and stir regularly so it doesn't burn.
- Build the dish – Add the chicken breast, chicken broth, coconut aminos, coconut sugar, and 4 tablespoons ramen seasoning. Seal and cook on high pressure for 8 minutes, then quick release (turn the knob on top to release the steam right when the cooking timer is done).
- Shred & add noodles + veggies – Remove the chicken, put the Instant Pot on Saute, and add the noodles, carrots, red bell pepper, 1/2 the green onions, and snap peas. Let the veggies and noodles soften for 5 minutes, while you shred the chicken. I shred my chicken in a kitchen aid, or with a hand mixer. Return chicken to the pot. Stir to combine and turn off Instant Pot once veggies have reached desired tenderness.
- Garnish & serve – Top with remaining green onions and any additional toppings you love!
Slow Cooker Method
- Build the dish - Add chicken broth, garlic, coconut aminos, coconut sugar, 4 tablespoons ramen seasoning, and chicken to the slow cooker. Cook on low for 6 hours or high for 3 hours until the chicken is cooked through.
- Shred and add veggies - Remove the chicken from pot. Turn slow cooker on to high (if it wasn't already) and stir in the noodles, carrots, bell pepper, 1/2 the green onion, and snap peas. Let sit for 10 minutes while you shred the chicken. Once noodles and veggies are desired tenderness, add back in shredded chicken.
- STORE leftovers in sealed container in the fridge for up to 1 week or freezer for up to 3 months.
Video
Notes
Nutrition
Gluten-free Ramen Seasoning
Ingredients
- 1/4 cup nutritional yeast
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
Instructions
- In a small mixing bowl, combine all ingredients, stirring to combine. Store in a sealed container (we use a small mason jar, pictured) in the pantry for up to 3 months.
- To make gluten-free ramen, we use Lotus Foods gluten-free ramen noodles. We get them at Costco, but you can also find them on Amazon. INSTRUCTIONS: Place 1 ramen brick in a glass bowl. Sprinkle with 1 tablespoon ramen seasoning and then cover with 1 cup chicken broth (we prefer chicken broth, but you can use beef or vegetable) or bone broth. Microwave in 1 minute intervals, flipping the ramen noodles every minute, until desired softness, about 4-5 minutes. Wait a few minutes for it to cool before eating.
Video
Nutrition
Could I make this ahead of time and let this sit on warm in the crockpot while we are at a sports game?
Great question! The broth and chicken part will hold just fine on warm in the crockpot while you’re at the game. The tricky part is the noodles — if they sit in the hot broth for a couple hours, they’ll overcook and turn mushy and soak up all your broth. So I’d hold just the broth and chicken on warm, then stir in the noodles (and the veggies and green onion) when you get home, right before serving — they only need a few minutes.
If you want it truly ready to eat the second you walk in, you could cook the noodles separately, then add them to each bowl and ladle the hot broth over. I haven’t tested the make-ahead crockpot method myself, so if you try it I’d love to hear how it works for you!
Our kids (13 and 10) LOVE this recipe!! They both are happy when they see it on our menu plan 😃 and it’s so easy to make!
That’s such a win! 😄 I love hearing when kids are genuinely excited to see a meal on the menu — that makes all the difference. So glad it’s easy to make and a hit with your 13- and 10-year-olds. Thanks for sharing!
Are you able to leave the sugar out?
It’s only 2 tablespoons that makes it a bit more full in flavor. So though I have tested it, yes, I think you can omit the sugar. Let me know if you try it what you think!
This was so delicious! Will definitely make again!
WOOT WOOT! So happy to hear that! Thrilled it was a hit—always a win when a recipe earns a spot in the regular rotation. Thank you for your review!
Can this be cooked in the oven on low setting (200 degrees or less). My slow cooker, believe it or not, burns food. I have both a heavy ceramic coated cast iron sauté pan and 3 sizes ceramic coated cast iron pots.
Great question — and good news! I haven’t tried it this way myself, but here’s how I believe it could work. You don’t need the slow cooker or oven for this one — just make it right on the stovetop in your ceramic cast iron pot! Sauté the garlic, then add the broth, chicken, coconut aminos, coconut sugar, and seasoning, and simmer until the chicken is cooked through (about 15–20 min). Pull the chicken out, stir in the noodles and veggies to soften, then shred the chicken and add it back in. One quick heads up — I’d skip 200° or lower for the raw chicken, since it needs to reach 165° to be safe. A stovetop simmer should get you there perfectly. If you try it, let me know how it turns out! 💛