How to Prepare Speedy Homemade Chicken Ramen

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, homemade chicken ramen. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Homemade Chicken Ramen is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Homemade Chicken Ramen is something which I have loved my entire life.

To get started 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. Prepare Noodles
2. Prepare 2 quarts water
3. Prepare 2 tbs baking soda
4. Get 1/2 box spaghetti
5. Get Broth
6. Make ready 2 tbs olive oil
7. Make ready 1 whole onion, chopped
8. Take 2 carrots, chopped
9. Make ready 2 celery sticks, chopped
10. Take 2 garlic cloves, finely chopped
11. Prepare 3/4 tsp salt
12. Prepare 1/2 tsp pepper
13. Make ready 4 cups chicken broth
14. Make ready 2 cups shredded chicken breast
15. Get 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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