Heat a large pot over medium heat and add a drizzle of olive oil. Season the chicken breasts with salt and pepper, then sauté for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.

In the same pot, add more olive oil if needed and toss in minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and water. Stir to combine, then raise heat to bring to a gentle simmer.

Add ramen noodles to the simmering broth and cook according to package instructions for about 4-5 minutes, stirring occasionally.

Reduce heat to low, stir in heavy cream and soy sauce. Add optional red pepper flakes if desired. Let simmer for 2-3 minutes.

Mix cornstarch with a little water until smooth and gradually stir into the soup until it thickens slightly.

Stir in chosen vegetables and cook for 1-2 minutes until just wilted.

Slice the rested chicken into bite-sized pieces.

Ladle soup and noodles into bowls, top with sliced chicken.

Garnish with sliced green onions and fresh cilantro if chosen. Serve hot.