Ramen Chicken Soup

Ramen Chicken Soup


Chicken noodle soup doesn't have to be boring anymore! Try Matt Basile’s recipe for dinner and you will not be disappointed.

picture of chicken soup


2 whole chicken legs , drums and thighs
2 tablespoons olive oil
8 cups water
1 onion
1 large carrot, cleaned and quartered
2 cloves garlic, smashed
1 bay leaf
1/2 lemon, juiced
1/2 orange, juiced
1 chipotle pepper, dried
2 sticks cinnamon
2 medium-sized carrots, peeled into strips
1 red pepper, julienne
1 jalapeno pepper, thinly sliced
1 bunch enoki mushrooms, bottoms removed
garnish radish, thinly sliced
garnish cilantro
garnish poached or soft boiled egg, one per serving
to taste salt
to taste pepper


For the Stock:

  1. In large pot add oil and sear the chicken. Remove and set aside.
  2. Add onion, the large carrot and garlic cloves to the pot and lightly brown. 
  3. Add chicken back to pot along with water, bay leaf, lemon juice, orange juice, cinnamon and chipotle pepper. Allow water to come up to a boil. 
  4. Reduce to a medium simmer and cook between 1-2 hours (depending on how tender you want your chicken). 
  5. Add salt and pepper to taste and stir.
  6. Remove chicken, let cool slightly, shred and set aside. 
  7. Strain out aromatics from stock so all you’re left with is the liquid. 

For Soup:

  1. Prepare the medium carrots, red pepper, jalapeno, mushrooms.  
  2. Boil ramen noodles for two minutes or until al dente then transfer to individual serving bowls. 
  3. Add shredded chicken and cut vegetables to each bowl.
  4. Pour hot broth over noodles to heat through. 
  5. Top with cilantro, radish and a soft boiled or poached egg.

More recipes from Matt Basile:

Spicy Roasted Cauliflower»
Pad Thai Fries»
Maple Habanero Turkey Wings»

Serving Size: 6-8