Chicken Ramen Noodle Soup with Crispy Chicken Skins and Cilantro

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Why You’ll Love This Recipe

  • Flavorful Broth: The combination of shallots, garlic, lemongrass, and ginger creates a deeply aromatic base.
  • Tender Chicken: Bone-in, skin-on chicken thighs provide a juicy and flavorful protein.
  • Crispy Chicken Skins: Adding crispy chicken skins introduces a delightful crunch and rich taste.
  • Fresh Toppings: Green onions, carrots, and cilantro add freshness and texture.
  • Customizable: Adjust the toppings and spice levels to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons shallots, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon lemongrass, grated
  • 1½ teaspoons ginger, grated
  • 64 oz chicken broth
  • 2 tablespoons + 1 teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon lemon juice
  • ¾ teaspoon kosher salt, more to taste
  • 6 bone-in, skin-on chicken thighs
  • 6 oz ramen noodles
  • 2–3 tablespoons butter
  • 8 oz shiitake mushrooms, sliced
  • 1 cup carrots, julienned
  • ¼ cup green onions, sliced
  • 4 soft-boiled eggs
  • Fresh cilantro, chopped
  • Optional: sriracha, jalapeño slices, sesame seeds

Directions

  1. Prepare the Broth:
    • In a large pot, heat olive oil over medium-high heat.
    • Add minced shallots and sauté until fragrant, about 1 minute.
    • Add minced garlic, grated lemongrass, and grated ginger; sauté for an additional minute.
    • Pour in the chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt. Stir to combine.
    • Bring the mixture to a boil, then reduce to a simmer.
  2. Cook the Chicken:
    • Add the chicken thighs to the simmering broth.
    • Cover and cook for approximately 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
    • Remove the chicken, shred the meat, and set aside.
  3. Sauté the Mushrooms:
    • In a skillet, melt butter over medium heat.
    • Add sliced shiitake mushrooms and sauté until tender, about 5 minutes.
    • Season with a pinch of salt and set aside.
  4. Prepare the Noodles:
    • Bring the broth back to a simmer.
    • Add ramen noodles and cook according to package instructions until al dente.
  5. Assemble the Soup:
    • Divide cooked noodles into bowls.
    • Ladle the hot broth over the noodles.
    • Top with shredded chicken, sautéed mushrooms, julienned carrots, sliced green onions, and a soft-boiled egg.
    • Garnish with fresh cilantro.
    • Optional: Add sriracha, jalapeño slices, and sesame seeds for extra flavor.

Servings and Timing

  • Servings: 4 bowls
  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Protein Alternatives: Substitute chicken , beef, or tofu for different flavors.
  • Spice Level: Adjust the heat by adding more sriracha or fresh chilies.
  • Vegetable Additions: Incorporate bok choy, spinach, or corn for added texture and nutrition.

Storage/Reheating

  • Storage: Store broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Reheat the broth on the stove until hot. Cook fresh noodles and assemble with reheated broth and toppings.

FAQs

How can I make the broth richer?

To enhance the broth’s depth, consider adding a splash of miso paste or a dash of fish sauce.

Can I use instant ramen noodles?

Yes, instant ramen noodles can be used; however, discard the provided seasoning packet to maintain control over the broth’s flavor.

How do I achieve a soft-boiled egg?

Boil eggs for 6-7 minutes, then transfer to an ice bath to halt cooking. Peel and add to the soup.

Is this recipe gluten-free?

The recipe is not inherently gluten-free due to the soy sauce and ramen noodles. Use gluten-free soy sauce and noodles to make it gluten-free.

Can I prepare the broth in advance?

Yes, the broth can be made ahead and refrigerated for up to 3 days. Reheat before serving.

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Chicken Ramen Noodle Soup with Crispy Chicken Skins and Cilantro

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  • Author: Isabella
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This Chicken Ramen Noodle Soup is a comforting and flavorful dish made with tender shredded chicken, a rich aromatic broth, and classic ramen noodles. The crispy chicken skins add a delicious crunch, while fresh cilantro and soft-boiled eggs enhance the dish with vibrant flavors. Perfect for cozy nights or meal prepping, this homemade ramen is easily customizable to your taste.

Ingredients

For the Broth:

  • 2 tbsp extra virgin olive oil
  • 2 tsp shallots, minced
  • 2 tsp garlic, minced
  • 1 tsp lemongrass, grated
  • 1½ tsp ginger, grated
  • 64 oz chicken broth
  • 2 tbsp + 1 tsp soy sauce
  • ¼ tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp lemon juice
  • ¾ tsp kosher salt (adjust to taste)

For the Chicken & Noodles:

  • 6 bone-in, skin-on chicken thighs
  • 6 oz ramen noodles

For the Toppings:

  • 2–3 tbsp butter
  • 8 oz shiitake mushrooms, sliced
  • 1 cup carrots, julienned
  • ¼ cup green onions, sliced
  • 4 soft-boiled eggs
  • Fresh cilantro, chopped
  • Optional: sriracha, jalapeño slices, sesame seeds

Instructions

1. Prepare the Broth:

  1. Heat olive oil in a large pot over medium-high heat.
  2. Sauté minced shallots until fragrant, about 1 minute.
  3. Add garlic, lemongrass, and ginger; cook for another minute.
  4. Pour in chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt. Stir well.
  5. Bring to a boil, then reduce to a simmer.

2. Cook the Chicken:

  1. Add chicken thighs to the simmering broth.
  2. Cover and cook for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  3. Remove the chicken, shred the meat, and set aside.

3. Crisp the Chicken Skins (Optional but Recommended!):

  1. Remove the skins from the chicken thighs before shredding.
  2. Lay them flat in a skillet over medium heat, cooking until crispy and golden brown.
  3. Drain on paper towels and break into crispy pieces.

4. Sauté the Mushrooms:

  1. Melt butter in a skillet over medium heat.
  2. Add sliced shiitake mushrooms and sauté for about 5 minutes until tender.
  3. Season with a pinch of salt and set aside.

5. Cook the Noodles:

  1. Bring the broth back to a simmer.
  2. Add ramen noodles and cook according to package instructions until al dente.

6. Assemble the Soup:

  1. Divide cooked noodles into serving bowls.
  2. Ladle the hot broth over the noodles.
  3. Top with shredded chicken, sautéed mushrooms, carrots, and green onions.
  4. Halve the soft-boiled eggs and place them on top.
  5. Garnish with fresh cilantro and crispy chicken skins.
  6. Optional: Add sriracha, jalapeño slices, and sesame seeds for extra flavor.

Notes

  • Spice Level: Adjust heat with extra sriracha or fresh chilies.
  • Extra Veggies: Add bok choy, spinach, or corn for more nutrition.
  • Gluten-Free Option: Use gluten-free soy sauce and ramen noodles.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Asian, Japanese

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