Chicken Ramen might not be what you’d expect from a Midwest kitchen, but this homemade noodle soup has become one of my most-requested comfort meals. After making countless pots of chicken soup over the years, I discovered that adding Asian-inspired flavors creates something truly special.
I first stumbled upon this recipe during a particularly cold winter when my youngest daughter came home from college craving “real ramen, not the instant stuff.” We spent an afternoon experimenting with my chicken broth base, something I’d been perfecting for decades, and added lemongrass, ginger, and a few other ingredients I’d picked up at our local market. The result was a steaming bowl of pure comfort that made her eyes light up. Now, every time the temperature drops or someone in the family needs a pick-me-up, this Chicken Ramen finds its way to my stovetop. The aroma of simmering broth fills the house just like my grandmother’s Sunday soups used to, and watching everyone customize their bowls with toppings reminds me why I love cooking for the people I care about. Time to get your stockpot ready.
What Makes This Chicken Ramen So Special
This homemade chicken ramen recipe bridges the gap between traditional comfort food and exciting flavors that wake up your taste buds. I’ve always believed that the best recipes are those you can make your own, and this one gives you exactly that freedom.
Here’s why this ramen belongs in your regular rotation:
- Uses everyday ingredients you can find at any grocery store, with chicken thighs and broth as the foundation
- Comes together in about 75 minutes, making it perfect for weekend meal prep or a special weeknight dinner
- Delivers 27 grams of protein per serving, keeping you satisfied and energized
- Adapts beautifully to your preferences with countless topping combinations and protein options
- Creates restaurant-quality flavor at a fraction of the cost with a deeply savory, aromatic broth
- Makes excellent leftovers when you store components separately (a trick I learned after many soggy noodle mishaps)
I’ve made this for church potlucks, family gatherings, and quiet Sunday dinners, and it never fails to bring smiles to the table.
Ingredient Spotlight
Chicken thighs provide the rich, flavorful base for your broth while staying tender and juicy during the simmering process. I always choose bone-in, skin-on for maximum flavor.
Lemongrass adds a bright, citrusy note that lifts the entire broth, and while it might seem exotic, most grocery stores carry it in the produce section now.
Fresh ginger brings warmth and depth to the broth, and I’ve found that grating it releases more flavor than simply slicing it.
Shiitake mushrooms contribute an earthy, umami-rich element that makes the ramen taste more complex and satisfying.
Soy sauce serves double duty in this recipe, first flavoring the broth, then creating that irresistible crispy chili garlic chicken.
Ramen noodles are the heart of this dish, and while traditional ramen noodles work beautifully, I’ve had success with soba noodles and even rice noodles when that’s what I have on hand.
Soft-boiled eggs add creaminess and protein, with that perfect jammy yolk that enriches every spoonful of broth.
Rice wine vinegar provides a subtle tang that balances the richness of the broth and brightens all the other flavors.
Sesame oil goes a long way in this recipe. Just a quarter teaspoon adds a distinctive nutty aroma that makes the broth taste complete.
Green onions offer a fresh, mild onion flavor and a pop of color that makes each bowl look as good as it tastes.
How to Make Chicken Ramen Step by Step
Step 1. I always start by heating my Dutch oven with olive oil over medium-high heat, then sauté the shallots until they’re fragrant and softened, about a minute. This creates the aromatic foundation for your broth.
Step 2. Add the garlic and stir constantly for another minute, then toss in the lemongrass and ginger for 30 seconds before they can burn, releasing their essential oils into the pot.
Step 3. Pour in the chicken broth along with soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt, bringing everything to a rolling boil before reducing to a gentle simmer.
Step 4. Nestle the chicken thighs into the simmering broth, cover the pot, and let them cook for 15 minutes until they reach 165°F internally. Betty’s tip: use a meat thermometer for perfect results every time.
Step 5. Remove the cooked chicken to a plate and let it cool slightly before shredding the meat with two forks, keeping the broth covered on low heat to maintain its temperature.
Step 6. In a cast iron skillet over medium-high heat, melt the butter and sauté your sliced shiitake mushrooms until they’re tender but still have some firmness, seasoning with salt to enhance their natural umami flavor.
Step 7. Using the same skillet, create the crispy chili garlic chicken by heating olive oil and tossing the shredded chicken with soy sauce, rice wine vinegar, and chili garlic sauce until heated through. For extra crispiness, I pop it under the broiler for a minute.
Step 8. Bring your broth back to a simmer and cook the ramen noodles according to package directions until they’re al dente, which usually takes just 3 to 4 minutes.
Step 9. Divide the noodles and steaming broth between four bowls, then let everyone build their perfect bowl with mushrooms, crispy chicken, eggs, green onions, carrots, and whatever toppings call to them.
Keeping This Chicken Ramen Fresh
I typically store my ramen components separately to maintain the best texture and flavor. The broth keeps beautifully in an airtight container in the refrigerator for up to 4 days, and I’ve learned that storing the noodles separately prevents them from absorbing all that precious broth. The shredded chicken and toppings also stay fresh for 3 to 4 days when refrigerated properly.
Betty’s freezing method works well for the broth. I portion it into freezer-safe containers and store it for up to 3 months, though I don’t recommend freezing the noodles or soft-boiled eggs. The mushrooms and crispy chicken can be frozen separately if needed, though they’re best enjoyed fresh.
For the best texture, I reheat the broth gently on the stovetop over medium heat, bringing it back to a simmer before adding freshly cooked noodles. The chicken can be rewarmed in a skillet to restore some of that crispiness, and I always prepare fresh eggs and toppings rather than reheating them. Through years of making this, I’ve found that treating ramen like a composed dish rather than a one-pot meal makes leftovers just as satisfying as the first serving.
Perfect Partners for Chicken Ramen
Crusty sourdough bread or garlic toast soaks up every last drop of that flavorful broth and adds a satisfying textural contrast to the soft noodles.
Simple cucumber salad with rice vinegar provides a cool, refreshing counterpoint to the warm, rich ramen and helps cleanse your palate between bites.
Steamed edamame with sea salt adds extra protein and a fun, interactive element to your meal that my grandchildren especially love.
Asian-inspired vegetable soup makes a lighter companion to serve alongside for a complete Asian-fusion feast.
Quick miso soup brings complementary umami flavors that pair beautifully with the chicken ramen broth.
For a heartier meal, serve with crispy garlic butter steak bites for extra protein and richness.
Fresh spring rolls with peanut sauce make this feel like a complete Asian feast while keeping things light and vegetable-forward.
FAQs
I recommend boneless, skinless chicken breast as a leaner option, though you’ll need to reduce the cooking time to about 10 to 12 minutes to prevent drying out the meat.
Betty’s foolproof method is to boil water, add eggs, cook for exactly 6 to 7 minutes, then immediately transfer to an ice bath before peeling.
I suggest preparing the broth and chicken up to 2 days in advance, then cooking fresh noodles and assembling toppings right before serving for the best results.
Chicken Ramen Recipe
Ingredients
Equipment
Method
- Add olive oil to large Dutch oven over medium-high heat. Sauté shallots until fragrant, about 1 minute. Add garlic and cook for another minute.
- Add lemongrass and ginger, stirring for 30 seconds. Pour in chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, and salt. Bring to a boil, then reduce to simmer.
- Add chicken thighs to the broth and cover. Cook for 15 minutes or until internal temperature reaches 165°F. Remove chicken and let cool slightly before shredding. Keep broth covered on low heat.
- In a cast iron skillet over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms and sauté until soft but firm, about 5 minutes. Season with salt. Transfer to a plate.
- In the same skillet over medium-high heat, add 1 teaspoon olive oil and shredded chicken. Add 4 tablespoons soy sauce, 1 teaspoon rice wine vinegar, and chili garlic sauce. Cook until warmed through, about 3 to 4 minutes. Optional: broil for 1 minute for extra crispiness.
- Bring broth back to a simmer and add ramen noodles. Cook according to package instructions until al dente, typically 3 to 4 minutes.
