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!
2chicken breasts attached to bone (or chicken thighs with bone)
2onions
½garlic bulb (4-6 garlic cloves)
2chopped-up leeks
2-3knobs of ginger root ( or 4-5 tsp ginger paste)
1chilli
2-3liters warm water
salt and pepper to taste ( I prefer to use 2-3 tsp of salt and pepper)
1tbspcayenne pepper (optional)
Toppings
shredded chicken from broth
rice noodles/ egg noodles/ spaghetti
2-3tspsoy sauce
handful of beansprouts (optional)
4chopped-up spring onions (optional)
1thinly sliced onion (optional)
1sliced 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