In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken breast and sauté for 5-7 minutes until golden brown and cooked through.

In the same pot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown.

Pour in 4 cups of chicken broth and 1 tablespoon of soy sauce, stirring to combine. Bring to a gentle simmer for about 5 minutes.

Add the ramen noodles to the simmering broth and cook for 3-4 minutes until tender but firm. Return the chicken to the pot.

Lower the heat and gently stir in 1 cup of heavy cream until fully combined.

Ladle the creamy ramen into bowls and garnish with chopped green onions and season with salt and black pepper.