Chicken Ramen Noodle Soup is the epitome of comfort food.  Picture: chicken noodle soup meets ramen meets fried chicken skin.  It doesn’t get any more savory than this, so dig in. 

Ramen.  So delectable.  I don’t know why we only put beautifully soft and runny eggs in this type of soup.  I didn’t really intend on making a “ramen” recipe.  In fact, I didn’t even use ramen noodles (don’t judge), I actually used rice noodles (don’t worry – you can use whatever noodles your beautiful heart desires) and was simply intending on making a fun spin on chicken noodle soup.  Then things escalated.  Somehow a perfectly runny soft-boiled egg made its way into the bowl, along with a wonderfully salty and savory crispy chicken skin.  Oh my lord.  I didn’t quite know what to call this …. “Bowl of Awesomeness” flitted across my mind for a minute, but I quickly talked myself out of that one.  Chicken 4-Ways Soup sounded…. well… just wrong.  Whatever you want to call it, it has a little bit of everything in it and I cannot wait for you guys to try it!

The next time you want chicken noodle soup, make this.  Period. The broth is so rich in flavor and the lemon zest, cilantro and sesame oil just give it such a unique flavor.  Add in the chicken, mushrooms, rice noodles (or ramen noodles), egg and the crispy chicken skin – and it ends up being a big bowl of happiness that is really quite simple to make.

What I like about this recipe, among other things, is it is kind of a choose-your-own-adventure.  Once you have the broth made, you choose exactly what you want to put in it.  Don’t like mushrooms – don’t put’em in!  Want a poached egg in there instead of soft-boiled  –  let’s do it.  Seriously, it’s your food – make it so you will love it.

Enjoy!

Need help making Crispy Chicken Skins?  Click here for instructions!

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