Gluten-Free Chicken Ramen

Made with simple whole-food ingredients, this easy Gluten-Free Chicken Ramen is a cozy, flavor-packed dinner perfect for weeknights. It’s dairy-free, nut-free, and egg-free, and can be ready in about 30 minutes using an Instant Pot or prepared in a slow cooker for a hands-off option. The broth is rich and savory, and the recipe is flexible so you can swap vegetables or adjust seasonings to suit your family’s taste.

Why You’ll Love This Recipe

Gluten-free & allergy-friendly – Free of gluten, dairy, nuts, and eggs, making it suitable for many diets.
Fast & easy – Ready in roughly 30 minutes with the Instant Pot or set-and-forget in the slow cooker.
Nourishing & flavorful – A hearty broth with tender shredded chicken and fresh vegetables.
Customizable – Swap veggies, increase spice, or add toppings like extra green onion or a squeeze of lime.

Ingredients

1.5 pounds boneless, skinless chicken breast (can substitute thighs if preferred)
1 tablespoon fresh minced garlic
1.5 cups shredded carrots
1 large red bell pepper, thinly sliced or diced
8 ounces snap peas
1 bunch green onions (use both white and green parts; reserve half for garnish)
4 cups chicken broth (bone broth works well for extra protein)
1/2 cup coconut aminos (soy-free alternative to soy sauce)
2 tablespoons coconut sugar (or brown sugar)
Gluten-free ramen noodles — choose a brand that holds up in soup; Lotus Foods is recommended
Ramen seasoning — use the seasoning mix below (4 tablespoons used in the recipe)

How to Make It

Instant Pot Method (about 30 minutes)

Sauté the garlic. Set the Instant Pot to Sauté and cook the minced garlic for about 1 minute until fragrant, stirring to prevent burning.
Build the dish. Add chicken breasts, chicken broth, coconut aminos, coconut sugar, and 4 tablespoons of the ramen seasoning. Seal and cook on high pressure for 8 minutes. Quick-release the pressure when finished.
Shred and add noodles + veggies. Remove the chicken to shred. Switch the Instant Pot to Sauté, add the noodles, carrots, bell pepper, half the green onions, and snap peas. Let the noodles and vegetables soften for about 5 minutes while you shred the chicken. Return shredded chicken to the pot, stir to combine, and turn off the Instant Pot when vegetables reach desired tenderness.
Garnish & serve. Top each bowl with the remaining green onions and any additional toppings you like.

Slow Cooker Method

Place chicken broth, garlic, coconut aminos, coconut sugar, 4 tablespoons ramen seasoning, and chicken in the slow cooker. Cook on low for 6 hours or high for 3 hours, until the chicken is cooked through.
Remove the chicken and set the cooker to high. Stir in the noodles, carrots, bell pepper, half the green onions, and snap peas. Let sit for about 10 minutes while you shred the chicken. When noodles and vegetables reach desired tenderness, add the shredded chicken back in and stir.
Garnish with the remaining green onions and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

This homemade ramen gives you all the comfort of takeout with cleaner ingredients and simple steps — ideal for busy evenings and picky eaters alike.

Gluten-Free Ramen Seasoning

Make this seasoning ahead and store in a sealed jar for ongoing use. The recipe below yields extra so you can keep the mix on hand.

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

Combine all ingredients and mix well. Use about 4 tablespoons per batch of ramen, or adjust to taste.

Equipment

Instant Pot or slow cooker

Recipe Details

Servings: 6 (about 1.5 cup servings)
Prep time: 10 minutes
Cook time: 15 minutes (Instant Pot)
Total time: 25–30 minutes (Instant Pot) or several hours in slow cooker
Calories (approx.): 386 kcal per serving

Notes

You can substitute chicken thighs for a slightly richer flavor and often better value.
Adjust the amount of ramen seasoning to taste. If you prefer a lower-sodium broth, reduce the added salt in the seasoning or choose a low-sodium chicken broth.
Feel free to swap or add vegetables — mushrooms, baby spinach, bok choy, or thinly sliced cabbage all work well.
Leftovers keep well in the fridge for up to 1 week; freeze for longer storage.

Want More 30-Minute Meals?

If you like quick dinners, try other simple 30-minute recipes featuring chicken, ground beef, or Whole30-friendly ideas — they make weeknight cooking much easier.