Homemade Chicken Noodle Soup Recipe (with Ramen)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Take the whole chicken and remove the breasts to save for a later meal.

Fill a pot with cold water just over the bones and legs of the chicken.

Bring the pot to a boil and skim off any foam that forms on top.

Turn the heat down to a simmer.

Add aromatics: onion, bay leaf, ginger, and garlic to the pot.

Let the stock simmer for about 20 minutes.

After 20 minutes, remove the chicken legs and shred the meat off the bones.

Put the bones back in the pot and let it simmer for another 15-20 minutes.

While the chicken legs are cooling, measure out 12 ounces of chicken stock and add 2 ounces of soy sauce to it.

Turn the heat up to low for the stock mixture.

Shred the chicken meat from the legs and add the bones and skin back into the pot.

Prepare the ramen noodles in a bowl, add sliced beef, greens, and pour the broth over the top.

Top with a soft-boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens