In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add thinly sliced chicken breast and sauté for 5-7 minutes until golden brown on all sides. Remove from pot and set aside.

Add 3-4 minced garlic cloves to the same pot, stirring for about 1 minute until fragrant.

Pour in 4 cups of unsalted chicken broth along with 2 tablespoons of soy sauce. Stir and bring to a simmer over medium heat, cooking for about 5 minutes.

Add 8 ounces of instant ramen noodles into the simmering broth. Cook as per package instructions, stirring gently.

Lower the heat and return the sautéed chicken to the pot. Gradually stir in 1 cup of heavy cream until smooth.

Ladle the broth over cooked noodles in bowls. Garnish with green onions, salt, and pepper.