Citrus-Soy Chicken Ramen Recipe

Introduction

This Citrus-Soy Chicken Ramen is a comforting bowl of rich, flavorful broth paired with tender shredded chicken and bright citrus notes. It’s an easy way to enjoy a homemade ramen with a refreshing twist perfect for any season.

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.
2. Step 2: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the halved garlic heads and quartered onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes.
3. Step 3: Add the saved 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 until the broth develops a distinct chicken essence, about 15 to 20 minutes.
4. Step 4: Using a spider or fine-mesh sieve, remove and discard the vegetables and chicken pieces from the broth. Return the broth to the heat and bring it back to a simmer.
5. Step 5: Add the noodles to the simmering broth and cook according to package instructions. Once cooked, turn off the heat.
6. Step 6: To serve, ladle the broth into bowls and add the shredded chicken. Squeeze lime and lemon juice over each bowl to taste, then optionally add the spent citrus halves to the broth to release subtle oils.
7. Step 7: Garnish with cilantro leaves and tender stems, and finish with sesame seeds or toasted sesame oil and extra soy sauce if desired.

Tips & Variations

• For a vegetarian version, omit the chicken and bones and use vegetable broth with added miso paste for depth.
• Swap fresh lime and lemon for a splash of rice vinegar for a different tangy element.
• Use homemade noodles or fresh ramen for a chewier texture.
• Adding a soft boiled egg on top creates an authentic ramen experience.

Storage

Store leftover broth separately from noodles and chicken in airtight containers in the refrigerator for up to 3 days. Combine and reheat gently on the stove before serving. Noodles may become soggy if stored with broth, so it’s best to cook fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken for this recipe?

Yes, you can substitute rotisserie chicken with cooked chicken breasts or thighs. Using the bones and skin to make the broth is key for flavor, so consider simmering raw bones if using uncooked chicken.

What if I don’t have cilantro stems for the broth?

If you don’t have cilantro stems, you can omit them or substitute with parsley stems or green onion whites for a delicate herbal note in the broth.

Citrus-Soy Chicken Ramen Recipe

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★★★★★

4.5 from 96 reviews

This vibrant Citrus-Soy Chicken Ramen combines tender shredded rotisserie chicken with a flavorful homemade broth infused with garlic, onions, soy sauce, and fresh citrus. Perfect for a comforting yet bright meal, this ramen is garnished with cilantro, sesame seeds, and a zesty squeeze of lime and lemon for a refreshing twist on a classic noodle soup.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Broth

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

Instructions

1. Prepare Chicken: Pick and shred the meat off the rotisserie chicken to yield about 3 1/2 cups. Season the shredded chicken with salt and pepper to taste and set aside. Keep the bones and skin for the broth.
2. Make 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 lightly golden in spots, about 5 minutes. Add the chicken bones, skin, reserved cilantro stems, soy sauce, and 8 1/2 cups of water. Bring to a gentle simmer and let cook for 15 to 20 minutes until the broth is flavorful with a distinct chicken essence. Use a spider or fine-mesh sieve to remove and discard the solids.
3. Cook Noodles: Return the strained broth to a simmer. Add the thin dried noodles and cook according to the package instructions. Once cooked, turn off the heat.
4. Assemble and Serve: Ladle the hot broth into bowls, using tongs to add the cooked noodles. Add as much shredded chicken as desired. Squeeze fresh lime and lemon juice over the soup to taste. Optionally, toss in the spent citrus halves to subtly infuse oils from the peels into the broth. Garnish with fresh cilantro leaves and tender stems, sesame seeds or toasted sesame oil, and additional soy sauce if desired. Serve immediately.

Notes

• Using a rotisserie chicken speeds up the preparation while adding great flavor.
• The broth cooks quickly but develops deep flavor from the chicken bones and aromatics.
• Feel free to use any thin dried noodles like ramen, lo mein, or soba depending on your preference.
• Tossing in spent citrus halves is optional but adds a lovely subtle zestiness to the broth.
• You can adjust soy sauce quantities according to your salt preference.
• For a richer broth, consider simmering longer if time allows.

Keywords: citrus-soy chicken ramen, chicken ramen, homemade chicken ramen broth, easy ramen recipe, quick chicken soup, Asian noodle soup