Citrus-Soy Chicken Ramen
Published March 19, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(2-pound) rotisserie chicken
- Salt and pepper
- 2tablespoons olive oil or other oil of your choice
- 3heads garlic, halved crosswise
- 2large yellow onions (about 1 pound), unpeeled, quartered
- 1small bunch cilantro, thick stems cut off and reserved
- 3tablespoons soy sauce, plus more for serving
- 6 to 8ounces thin dried noodles (such as ramen, lo mein or soba)
- 2limes, cut in half
- 2lemons, cut in half
- Sesame seeds or toasted sesame oil, for serving
Nutritional analysis per serving (4 servings)
726 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 67 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 42 grams protein; 1239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick and shred the meat off the chicken (you should have about 3½ cups), season with salt and pepper to taste and set aside; save the bones and skin.
- Step 2
In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8½ cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.
- Step 3
Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.
- Step 4
To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.
Private Notes
Comments
Made as written (I did add some chopped scallion as garnish). This is so good. Seems to be a dupe for the lime chicken soup I used to order from Republic Noodle whenever I got sick. Very easy and tasty. Next time though, I will go straight to adding a whole lime to the broth at the end for brightness. May also add a little miso for depth.
Made (mostly) as directed. I used Better than Boullion for the broth as I only had the chicken, no carcass. Came together very quickly. Don’t skimp on the toppings. We added sesame seeds, sesame oil, chili oil, cilantro and a good squeeze of lemon and lime. It’s a light spring take on a ramen.
So quick and simple. Didn’t have a chicken carcass so used chicken broth and threw in a couple packets of dashi to steep for a few minutes when it came to a boil. Also added some beech mushrooms. Delicious!
Slow cooker works well with this recipe. Debone a rotisserie chicken the day before, reserve the bones. Follow the recipe but brown the onions in the slow cooker then add chicken bones and water. 8 hours on low. Strain the bones and veg. Return to slow cooker and bring to boil, add noodles. Turn down heat when noodles are done, remove noodles and portion into bowls. Add pulled chicken to hot broth to warm for a couple minutes. Portion broth and chicken into bowls. Additions of citrus juice, sesame oil/seeds, chili crisp, mushrooms, extra veggies, siracha, egg etc ALL WORK!
I meant to add to my original post, I can easily see applying this process (slow cooker) to leftover beef, pork, lamb, turkey, etc bones.
I used 1/2 chicken broth and half water as I didn't have a whole chicken carcass (only the torso part). I also used a pressure cooker for 15 minutes. Loved it!