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Chicken Ramen Noodle Soup + Crispy Chicken Skins - #foodphotography #foodstyling

Chicken Ramen Noodle Soup + Crispy Chicken Skins and Cilantro



  • 32oz chicken broth
  • 2 cups water
  • 4 chicken thighs
  • 1 Teaspoon sesame oil
  • 1 Teaspoon kosher salt
  • 2 Teaspoons chopped garlic
  • 1 Tablespoon fresh chopped cilantro (another cup or so for garnish)
  • 1/3 cup finely chopped celery
  • 1 Teaspoon fresh lemon zest
  • 2 cups baby bell mushrooms (slice the large ones, leave the smaller ones whole)
  • 1 red jalapeno (sliced and added on for garnish if desired)
  • 3 eggs, soft boiled
  • 3 crispy chicken skins
  • rice or ramen noodles, prepared per package instructions


  1. In large sauce pan, add chicken broth and water; bring to boil.
  2. Once boiling, add chicken thighs (with or without skin).
  3. Bring back to a boil and then let simmer, covered, for 2-3 hours.
  4. Remove chicken and set aside on plate.
  5. Add sesame oil, salt, garlic, cilantro, celery and lemon zest to broth.
  6. Stir well and let simmer for 15-20 minutes (or longer if you desire).
  7. When you are ready to serve, prepare your choice of noodles per package instructions.
  8. Take chicken and remove meat and have ready for serving.
  9. Place cooked noodles in large bowl, pour your desired amount of broth on top.
  10. Then add your desired amount of chicken meat, mushrooms, and additional cilantro or jalepeno (if you want to).
  11. Place a crispy chicken skin and a soft boiled egg on top immediately before serving.
  12. Enjoy!