Easy Homemade Chicken Ramen Noodles Soup Recipe

Homemade chicken ramen noodles soup with a delicious, slow-cooked broth. Most soups we come across these days are super-quick to make.

By Jon Doe

That’s great for a quick lunch and something I do quite often!

Ingredients Ready-roasted chicken Carrots Brown onion Celery Red chili Garlic cloves Ginger Olive oil Salt Pepper Vegetable bouillon powder Swipe up for the full list of ingredients!

Let's make Chicken Ramen Noodles Soup

Step 1

Place the chicken on a chopping board and slice or pull off the meat. You may like to have some sliced with the skin on and some shredded. Save the carcass and any bits of fat/skin etc.

Step 2

Peel one of the carrots and cut into matchsticks, roughly chop the other (no need to peel). Slice the onion in half – you can leave the skin on. Roughly chop the celery and the chili.

Step 3

Heat one of the tablespoons of olive oil in a large casserole pan. Add the roughly chopped carrot, onion, celery, chili, garlic and ginger and fry on a medium heat for 5 minutes until starting to go slightly brown.

Step 4

Add the chicken carcass, salt& pepper, bouillon, rice wine vinegar, soy sauce, gochujang and enough water to cover everything well. Bring to the boil, and then simmer for 3-4 hours (with the lid off) on a low heat until reduced by half.

Step 5

Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.

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