Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade chicken noodle oup with homemade noodles, sliced breaded chicken cutlet , two halves of ramen eggs with soft jammy yolks, julenned carrots, paper-thin slices of celery, and homemade swimming in homemade chicken stock with a ramen spoon

Homemade Chicken Noodle Soup (With a Ramen Twist)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kelly
  • Total Time: 55 minutes
  • Yield: 4 servings depending on the hunger level 1x

Description

This is definitely one of the best homemade chicken noodle soup recipes out there (at least we think so♡). It brings two of our favorite dishes together into one delicious chicken noodle soup — ramen and the homestyle chicken soup I grew up with. This version is made 100% from scratch using homemade egg noodles and chicken broth along with crispy panko-crusted chicken cutlets for extra deliciousness. Throw in a few jammy mirin-soy ramen eggs, a few crunchy vegetables, and a special seasoning and you have the best of both worlds. As always, you can find the chicken noodle soup step-by-step recipe photos below.


Ingredients

Scale

For the Chicken Soup Base

  • 2 quarts homemade chicken stock (sub store-bought) (2 liters)
  • one recipe homemade egg noodles or ramen noodles (about 10 ounces) (285g) (sub store-bought)
  • 1 small onion (120g)
  • 1 large carrot (120g)
  • 2 ribs of celery
  • 4 large eggs (200g)
  • chives, finely diced (to taste)
  • salt to taste
  • 2 teaspoons extra virgin olive oil (8g)
  • parsley, finely chopped (optional)

For the Soy-Mirin Sauce

  • 1/2 cup soy sauce (120g)
  • 1/2 cup mirin (120g)
  • 1 cup water (236g)

For the Chicken Cutlets

  • 12 ounces chicken breast cutlets (335g)
  • 1/2 cup all-purpose flour (60g)
  • 1 cup panko bread crumbs (60g)
  • 2 large eggs (for making egg wash to coat chicken cutlets) (100g)
  • salt to taste
  • extra virgin olive oil (for frying the chicken cutlets) (sub neutral frying oil)


Instructions

  1. Make the chicken stock. (Skip to step #2 if you’re using store-bought broth). Heat a 5 to 6-quart pressure cooker (or Instapot, or large stock pot) over medium-high heat, and add 2 chicken wings or any other parts of a whole chicken along with some leftover vegetable ends and peels (like carrots, onions, celery, and leeks), plus a pinch of cinnamon (trust me on this one). *I save all of my leftover vegetable peels and pieces in a bag in the freezer for making homemade stock, but you may sub 1/2 carrot, 3/4 onion, and 1/2 celery rib. Cover the chicken and vegetables with 4 quarts of water and add 1 teaspoon of salt, cover and bring to high pressure, cook for 30 minutes and allow it to release naturally for a clear broth (or run it under cold water for a quick release). When the pressure cooker has released, remove the chicken to a bowl to cool and strain the stock through a fine mesh sieve to remove the solids. Skim the desired amount of fat from the stock and set aside. When the chicken pieces are cool enough to handle, remove the skin, debone the meat, chop or shred it into bite-sized pieces and set aside. You may add this leftover shredded chicken to the bowls of ramen, or reserve it for another use.
  2. Make the ramen eggs. In a liquid measuring cup, mix together the soy sauce, mirin, and water and stir to combine. To a pot of boiling water, gently lower the eggs into the water and allow them to cook for exactly 6 minutes, remove them to a bowl of ice water and allow them to cool completely to stop the cooking. Gently remove the shells and add them to a bowl (or a bag), pour 1/2 of the soy-mirin sauce over the tops and cover with cheesecloth, or a paper towel (if using a bag, twist it up so that the eggs are completely covered with the sauce on all sides). Allow the eggs to marinate while you prepare the rest of the soup. *I like to make the ramen eggs the night before, but even a quick marinating time like this is delicious and adds a lot of flavor to the soup. 
  3. Cook the chicken soup base. Add a drizzle of olive oil and the chopped onions to a large pot and cook the onions over medium-hi heat for 2 minutes, add the strained chicken broth, and season lightly with salt to taste (you’ll be adding the soy-mirin sauce to the finished soup, so don’t add too much salt here).  Bring the mixture to a boil, reduce the heat and simmer for 20 to 25 minutes. 
  4. Bread and cook the chicken cutlets. While the soup base is cooking, set up a breading station with one bowl containing flour, another containing one to two well-beaten eggs, and another with panko bread crumbs. Dip the chicken cutlets into the flour and coat completely. Dip the floured chicken into the egg wash and coat completely. Add the chicken to the bowl of panko and cover completely, pressing the chicken down into the bread crumbs to get good coverage. Add the breaded chicken to a preheated skillet with about 1/4 inch of oil in it, season with salt, and cook over medium-high heat until golden brown (about 5 to 6 minutes), flip them over, season with salt to taste, and continue cooking until crispy and golden (about 5 to 6 more minutes). Remove to a paper-towel-lined plate to rest for 5 minutes. Slice the cutlets into strips and set aside. 
  5. Cook the noodles. Bring the simmering chicken soup base to a boil and add the noodles and cook just until al dente about 3 minutes (homemade egg noodles cook more quickly than store-bought so test them frequently to make sure you don’t overcook them). Strain the noodles and divide them evenly between bowls. 
  6. Assemble the chicken bowls and finish the soup. Add the chicken soup toppings (halved ramen eggs, julienned carrots, sliced celery, and chives) to each bowl grouped in mounds around the noodles. Pour about 2 cups of boiling chicken soup base over the top of each bowl (or just enough to almost cover the toppings), drizzle it with soy-mirin sauce, and serve. Leave the soy-mirin sauce on the table to allow everyone to add more to taste, and Enjoy!

Notes

  • If you don’t have mirin, perhaps substitute Shaoxing wine with a little added sugar. 
  • Homemade ramen noodles (egg or plain) are easy to make and taste great in this recipe. I just didn’t use them here because I wanted homestyle chicken noodle soup noodles. 
  • When cutting the vegetables the goal is to get them sliced thinly enough that they become tender when the hot soup base is added to the bowl. If you cut them too thick, they won’t soften up when the boiling soup base is added to cover them. You can always add larger diced or chopped vegetables to the boiling soup base to cook them until tender after you’ve removed the cooked noodles. 
  • If you’re unsure about how much soy-mirin sauce to drizzle over the finished soup, you can simply season all of the chicken soup base just after the noodles are cooked and have been removed. This way, you know if everything is seasoned and salted properly before serving. 
  • If you don’t happen to have ice (this is mostly for the European readers), boil the eggs for exactly 5 minutes, remove them to a bowl with cold tap water and continue running water over the eggs until they’re cool enough to handle. Gently peel the eggs and run a little more cold water over them if they’re still warm. Then cover with sauce and proceed with the directions. 
  • Add toasted sesame seeds as a garnish for even more flavor. 
  • Using a mandoline to julienne the carrots and make paper-thin slices of celery definitely helps, but isn’t totally necessary. Just use a sharp knife or a julienne vegetable peeler instead. 
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: Asian inspired

Nutrition

  • Serving Size: 2 cups
Recipe Card powered byTasty Recipes