Rotisserie Chicken Ramen
A fast, cozy bowl of ramen made with savory broth, shredded rotisserie chicken, tender spinach, and a jammy egg, finished with soy sauce and scallions.
Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 6 cups low-sodium chicken broth
- 4 packages instant ramen noodles
- 2 cups rotisserie chicken
- 2 tablespoons soy sauce
- 4 cups baby spinach
- 4 large eggs
- 4 scallions
- 1 teaspoon toasted sesame oil
- 2 cloves fresh garlic
Cooking instructions
- Bring a medium saucepan of water to a gentle boil. For fully set eggs, cook 9 to 10 minutes. If you prefer 7-minute jammy yolks, use pasteurized shell eggs. Transfer to ice water, cool for 5 minutes, then peel and halve. (about 9 min) — Boiling
- While the eggs cook, heat the chicken broth, soy sauce, garlic, and sesame oil in a large pot over medium-high heat. Bring to a simmer. (about 5 min) — Simmering
- Add the ramen noodles and cook according to the package directions, usually 3 to 4 minutes, loosening them with a fork. (about 4 min) — Simmering
- Stir in the shredded rotisserie chicken and spinach. Simmer until the chicken is hot and the spinach is wilted, about 2 minutes. For food safety, ensure reheated chicken reaches 165°F. (about 2 min) — Simmering
- Divide the ramen among four bowls. Top each bowl with a halved egg and sliced scallions. Serve immediately. (about 1 min) — Hot