Citrus-Soy Chicken Ramen Recipe

Introduction

This Citrus-Soy Chicken Ramen is a comforting bowl of flavorful broth, tender shredded chicken, and bright citrus notes. Made from a simple homemade chicken stock infused with garlic, onions, and cilantro, it’s an easy yet elegant dish perfect for any day.

Ingredients

• 1 (2-pound) rotisserie chicken
• Salt and pepper
• 2 tablespoons olive oil or other oil of your choice
• 3 heads garlic, halved crosswise
• 2 large yellow onions (about 1 pound), unpeeled, quartered
• 1 small bunch cilantro, thick stems cut off and reserved
• 3 tablespoons soy sauce, plus more for serving
• 6 to 8 ounces thin dried noodles (such as ramen, lo mein or soba)
• 2 limes, cut in half
• 2 lemons, cut in half
• Sesame seeds or toasted sesame oil, for serving

Instructions

1. Step 1: Pick and shred the meat off the rotisserie chicken; you should have about 3 1/2 cups. Season the shredded chicken with salt and pepper to taste and set aside. Save the bones and skin for the broth.
2. Step 2: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the halved garlic heads and quartered onions. Cook, stirring occasionally, until they develop light golden spots, about 5 minutes.
3. Step 3: Add the chicken bones and skin, cilantro stems, soy sauce, and 8 1/2 cups of water to the pot. Bring to a gentle simmer and cook for 15 to 20 minutes to develop a flavorful broth with a clear chicken essence.
4. Step 4: Using a spider or fine-mesh sieve, strain out and discard the solids from the broth. Return the broth to a simmer.
5. Step 5: Add the noodles to the simmering broth and cook according to the package instructions. Once cooked, turn off the heat.
6. Step 6: To serve, ladle the hot broth into bowls. Add the shredded chicken, then squeeze in fresh lime and lemon juice to taste. For extra citrus aroma, toss the spent citrus halves into the broth.
7. Step 7: Garnish with cilantro leaves and tender stems, sprinkle sesame seeds or drizzle toasted sesame oil, and add more soy sauce if desired. Enjoy immediately.

Tips & Variations

• Use leftover chicken or rotisserie chicken to save time without sacrificing flavor.
• For a spicier kick, add sliced fresh chili or a dash of chili oil when serving.
• Try different noodles like soba or udon to vary the texture.
• If you don’t have fresh lemons or limes, a splash of rice vinegar can add brightness.

Storage

Store leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove until simmering and add noodles and chicken fresh to maintain texture. This soup does not freeze as well due to the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, cooked chicken breast or thighs work fine. Rotisserie chicken adds great flavor and convenience but isn’t required.

What can I substitute for the noodles?

Thin dried noodles like ramen or soba are ideal, but you can also use rice noodles or even spiralized vegetables for a lower-carb option.

Citrus-Soy Chicken Ramen Recipe

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This Citrus-Soy Chicken Ramen recipe combines tender rotisserie chicken with a flavorful homemade broth infused with garlic, onions, cilantro, and a bright citrusy twist from lime and lemon. The broth simmers gently with chicken bones and skin to develop deep chicken essence, while thin dried noodles soak up all the savory flavors. Finished with fresh cilantro, sesame seeds, and a splash of soy sauce, this comforting ramen bowl is quick to prepare and perfect for a nourishing and satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 1 (2-pound) rotisserie chicken
• Salt and pepper, to taste

Broth

• 2 tablespoons olive oil or other oil of your choice
• 3 heads garlic, halved crosswise
• 2 large yellow onions (about 1 pound), unpeeled, quartered
• 1 small bunch cilantro, thick stems cut off and reserved
• 3 tablespoons soy sauce, plus more for serving
• 8 1/2 cups water

Noodles and Garnishes

• 6 to 8 ounces thin dried noodles (such as ramen, lo mein, or soba)
• 2 limes, cut in half
• 2 lemons, cut in half
• Sesame seeds or toasted sesame oil, for serving
• Cilantro leaves and tender stems, for topping

Instructions

1. Shred the Chicken: Begin by picking and shredding the meat off the rotisserie chicken. You should have approximately 3 1/2 cups of shredded chicken. Season it lightly with salt and pepper to taste, then set aside. Save the bones and skin for the broth.
2. Prepare the Broth: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the halved garlic heads and quartered unpeeled onions. Cook, stirring occasionally, until they are lightly golden in spots, about 5 minutes. Then, add the chicken bones and skin along with the reserved cilantro stems, 3 tablespoons soy sauce, and 8 1/2 cups of water. Bring this mixture to a gentle simmer and cook for 15 to 20 minutes until it develops a rich chicken essence. Use a spider or fine-mesh sieve to strain out and discard the vegetables and chicken pieces.
3. Cook the Noodles: Return the clear broth to a simmer. Add the dried noodles and cook according to the package instructions, usually just a few minutes until tender. Once the noodles are cooked, turn off the heat.
4. Assemble and Serve: Ladle the hot broth into serving bowls. Use tongs to add the cooked noodles and top with as much shredded chicken as you desire. Squeeze fresh lime and lemon juice into the bowls to taste, and add the spent citrus halves to the broth for subtle aromatic oils. Garnish with fresh cilantro leaves and tender stems, sprinkle with sesame seeds or drizzle toasted sesame oil. Add extra soy sauce if preferred for more saltiness.

Notes

• Using a rotisserie chicken speeds up preparation, but you can roast your own or use leftover cooked chicken.
• The broth intensifies in flavor the longer it simmers; avoid boiling vigorously to keep it clear.
• Unpeeled onions add extra depth to the broth but can be discarded after cooking.
• Adjust lime and lemon juice according to your preferred citrus brightness.
• Optional garnishes like chili oil or sliced scallions can complement the dish well.

Keywords: chicken ramen, citrus soy chicken, homemade ramen broth, quick chicken soup, easy ramen recipe, rotisserie chicken soup