November 12, 2023

Chicken Noodle Soup (Ramen Style)

Name: Chicken Noodle Soup (Ramen Style)
Prep time: 10 min
Ingredients: 2 chicken breasts attached to bone (or chicken thighs with bone); 2 onions; ½ garlic bulb (4-6 garlic cloves); 2 chopped-up leeks; 2-3 knobs of ginger root ( or 4-5 tsp ginger paste); 1 chilli; 2-3 liters warm water; salt and pepper to taste ( I prefer to use 2-3 tsp of salt and pepper); 1 tbsp cayenne pepper (optional); shredded chicken from broth; rice noodles/ egg noodles/ spaghetti; 2-3 tsp soy sauce; handful of beansprouts (optional); 4 chopped-up spring onions (optional); 1 thinly sliced onion (optional); 1 sliced chilli (optional)

This Chicken Noodle Soup (Ramen Style) is my favourite recipe for the cold, and gloomy seasons. It’s packed with delicious chicken broth, tender chicken and crunchy vegetables. The rich, tangy broth and vegetables make this Chicken Noodle Soup (Ramen Style) the perfect comfort food!

Ingredients Needed

Homemade Chicken Broth :

If you can’t make the broth use a high-quality chicken broth/stock from the store

2 chicken breasts attached to bone (or chicken thighs with bone) (£2.00)
2 onions (£0.42)
1/2 garlic bulb (4-6 garlic cloves) (£0.27)
2 chopped-up leeks (£1.19)
2-3 knobs of ginger root ( or 4-5 tsp ginger paste) (£0.30)
1 chilli (£0.19)
2-3 litres of warm water
salt and pepper to taste ( I prefer to use 2-3 tsp of salt and pepper)
1 tbsp cayenne pepper (optional)

Toppings:

shredded chicken from broth
rice noodles/ egg noodles/ spaghetti (£1.85/225g)
4-6 tsp soy sauce (£0.14)
3 handful of beansprouts (optional)
4 chopped-up spring onions (optional)
1 thinly sliced onion (optional)
1 sliced chilli (optional)

Total
= £6.43/£2.14 per serving (serves 3)

How to store homemade chicken broth?

Homemade Chicken Broth should be stored in an airtight container or jar in the fridge and used within 3-4 days. Chicken Broth can also be stored in an airtight container or jar in the freezer for up to 3-4 months.

How to make Chicken Noodle Soup (Ramen Style)

One of the benefits of this Chicken Noodle Soup (Ramen Style) recipe is that not only is it delicious and comforting it’s also simple to make so here’s how to make it!

To create the chicken broth, throw in the chicken, onions, garlic bulb, chopped leeks, ginger, chilli, salt and pepper and cayenne. Pour in the 2-3 litres of water or until the chicken and veg is covered. Next, place the pot of chicken and veg over medium-high heat and allow to cook for at least 2 hours.
While the broth cooks, prepare the noodles and vegetables.
Once the broth is done cooking, strain the broth into a heatproof jar. Remove the chicken and using two forks shred the chicken into thin strips.

To Serve

In a bowl, place a serving of noodles, then pour over the broth. Top with shredded chicken, beansprouts, red onion, spring onion, sliced chilli and a few drops of soy sauce

The Flavour is in the broth

Boiling a pot of chicken and vegetables for 2 hours may seem long and excessive but if you boil it for any less time the flavour will be dull and bland.

Tried this recipe? Follow my INSTAGRAM and PINTEREST and share your creation

What to do with leftover stock?

My favourite way of using leftover stock is to make more Chicken Noodle Soup. Chicken Broth can also be used in stews, pasta, and chicken marinades and be used to make sauce.

Print Pin

Chicken Noodle Soup (Ramen Style)

This Chicken Noodle Soup (Ramen Style) is my favourite recipe for the cold, and gloomy seasons. It's packed with delicious chicken broth, tender chicken and crunchy vegetables. The rich and tangy broth and the vegetables make this Chicken Noodle Soup (Ramen Style) the perfect comfort food!

Course Dinner, Lunch, Main Course, Soup

Cuisine Asian

Keyword 10 minute recipes, budget recipes, chicken ramen, chicken recipes, chicken soup, easy meals, family winter recipes, homemade chicken broth, noodle soup, winter recipes

Prep Time 10

Broth Cook Time 2

Servings 3

Author Laura-Ellen

Ingredients

2 chicken breasts attached to bone (or chicken thighs with bone)
2 onions
½ garlic bulb (4-6 garlic cloves)
2 chopped-up leeks
2-3 knobs of ginger root ( or 4-5 tsp ginger paste)
1 chilli
2-3 liters warm water
salt and pepper to taste ( I prefer to use 2-3 tsp of salt and pepper)
1 tbsp cayenne pepper (optional)

Toppings

shredded chicken from broth
rice noodles/ egg noodles/ spaghetti
2-3 tsp soy sauce
handful of beansprouts (optional)
4 chopped-up spring onions (optional)
1 thinly sliced onion (optional)
1 sliced chilli (optional)

Instructions

To create the chicken broth, throw in the chicken, onions, garlic bulb, chopped leeks, ginger, chilli, salt and pepper and cayenne. Pour in the 2-3 litres of water or until the chicken and veg is covered.
Next, place the pot of chicken and veg over medium-high heat and allow to cook for at least 2 hours.
While the broth cooks, prepare the noodles and vegetables.
Once the broth is done cooking, strain the broth into a heatproof jar. Remove the chicken and using two forks shred the chicken into thin strips.

To Serve

In a bowl, place a serving of noodles, then pour over the broth. Top with shredded chicken, beansprouts, red onion, spring onion, sliced chilli and a few drops of soy sauce