Delicious Homemade Chicken Ramen Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Homemade Chicken Ramen. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Homemade Chicken Ramen as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Homemade Chicken Ramen recipe. This Homemade Chicken Ramen make for a tasty summer dinner that you can make it easy. The Homemade Chicken Ramen recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Homemade Chicken Ramen recipe.

Homemade Chicken Ramen.

Before preparing the dish, we have done some research on how to cook Homemade Chicken Ramen easily with yummy taste. You can cook Homemade Chicken Ramen using 15 ingredients and 3 steps. Here is how you achieve it.

Delicious Homemade Chicken Ramen Recipe Ingredients

1. You need of Noodles.
2. It's 2 quarts of water.
3. You need 2 tbs of baking soda.
4. You need 1/2 box of spaghetti.
5. You need of Broth.
6. Prepare 2 tbs of olive oil.
7. You need 1 of whole onion, chopped.
8. It's 2 of carrots, chopped.
9. Prepare 2 of celery sticks, chopped.
10. Prepare 2 of garlic cloves, finely chopped.
11. You need 3/4 tsp of salt.
12. It's 1/2 tsp of pepper.
13. Prepare 4 cups of chicken broth.
14. Prepare 2 cups of shredded chicken breast.
15. You need 4 of Eggs.

How to make Homemade Chicken Ramen step by step

1. (NOODLES) Bring water to a boil in a large pot over high heat. Slowly add 2 tablespoon of baking soda into boiled water. The water will still start to bubble and foam, so keep an eye on it. Add the spaghetti to the pot and cook 8 to 10 minutes, until al dente, springy, and light brown. Drain and add into soup broth..
2. (BROTH) In a medium pot, heat the oil over medium high heat until hot. Stir in the onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the vegetables are browned. Stir in the chicken broth and chicken breast and bring to a simmer. Simmer the soup 15 minutes, then stir in the noodles and simmer until the noodles are tender..
3. (EGGS) Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise..