Serves 2
105 min
Simple Chicken Bone Broth Ramen
Recipe GLPR07a111c14b16e0
A comforting, homemade ramen soup built on a rich chicken bone broth simmered with tender chicken legs and aromatic vegetables. Fresh ramen noodles are served in bowls and topped with the flavorful broth, creating a warming and satisfying meal.
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Ingredients
2 medium carrots, peeled and cut into large chunks
1 medium potato, peeled and cut into large chunks
2 whole chicken legs
1 pinch of salt, plus more to taste
1 packet fresh ramen noodles
Directions
Rinse the chicken legs under cold water and place them in a large pot. Add 8 cups of cold water, covering the chicken by about 2 inches.
Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer. Skim any foam or impurities that rise to the surface during the first 5-10 minutes, then discard.
Add the carrot and potato chunks to the pot along with a pinch of salt. Continue simmering over medium-low heat for 60-75 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and have infused the broth with flavor.
Once done, remove the chicken legs from the pot and set aside. If desired, remove the meat from the bones and return it to the broth; otherwise, you may keep the legs whole or discard the bones. Strain the broth through a fine sieve into a clean pot, discarding the cooked vegetable solids.
Taste the broth and adjust seasoning with additional salt as needed. Keep the broth warm over low heat.
In a separate pot, bring 4-6 cups of water to a rolling boil. Add the fresh ramen noodles and cook according to package directions, usually 3-4 minutes, until tender.
Drain the cooked noodles and divide them between two bowls. Ladle the hot chicken broth over the noodles and top with chicken pieces if desired. Serve immediately.
