Description
Rotisserie Chicken Ramen is a quick, comforting noodle soup made with rich broth, tender shredded chicken, mushrooms, and jammy eggs. Using store-bought rotisserie chicken as a shortcut, this flavorful bowl is ready in under 30 minutes.
Ingredients
1 tbsp olive oil
2 cups sliced mushrooms
Salt, to taste
Freshly ground black pepper, to taste
3 eggs
4 cups chicken broth
2 cups beef broth
2 tbsp soy sauce
20 oz ramen noodles
3 cups shredded rotisserie chicken
1 bunch scallions, thinly sliced
Chile garlic sauce, to taste
Instructions
- Heat olive oil in a sauté pan over medium heat. Add mushrooms and cook 6–8 minutes until browned. Season with salt and pepper; set aside.
- Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 8 minutes. Drain, cool under running water, peel, and set aside.
- In a large pot, combine chicken broth, beef broth, and soy sauce. Bring to a simmer.
- Add ramen noodles to broth and cook 4–6 minutes until tender.
- Divide noodles and broth among six bowls. Top with mushrooms, shredded chicken, scallions, and chile garlic sauce.
- Slice eggs in half and add one half to each bowl. Serve immediately.
Notes
- Add bok choy, spinach, or bean sprouts for extra vegetables.
- For a spicier ramen, increase chile garlic sauce or use sriracha.
- Swap chicken for pork, tofu, or shrimp for variety.
- Stir in miso paste for added umami depth.
- Store broth, noodles, and toppings separately to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 1150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
