Homemade Chicken Ramen
Homemade Chicken Ramen

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, homemade chicken ramen. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Homemade Chicken Ramen is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Homemade Chicken Ramen is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook homemade chicken ramen using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Homemade Chicken Ramen:
  1. Take Noodles
  2. Get 2 quarts water
  3. Make ready 2 tbs baking soda
  4. Prepare 1/2 box spaghetti
  5. Get Broth
  6. Prepare 2 tbs olive oil
  7. Prepare 1 whole onion, chopped
  8. Take 2 carrots, chopped
  9. Prepare 2 celery sticks, chopped
  10. Get 2 garlic cloves, finely chopped
  11. Prepare 3/4 tsp salt
  12. Get 1/2 tsp pepper
  13. Take 4 cups chicken broth
  14. Get 2 cups shredded chicken breast
  15. Take 4 Eggs
Instructions to make Homemade Chicken Ramen:
  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.

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