Asian chicken noodle soup recipe

This is my own recipe and I cannot tell you how truly amazing it is. It’s inspired by Asian cookery and each time I make it, the ramen varies depending on the ingredients I have on hand. To make this recipe you will need chicken bones preferably from a whole carcass for maximum flavour. I usually have a roast chicken the night before, and save a little meat for the soup the next day.


  • Chicken bones, fat, and skin
  • Cloves of garlic (3)
  • ½ tsp fennel seeds
  • Green cardamom pods (4)
  • ¼ tsp cinnamon
  • Fresh chilli or powder (on preference)
  • ½ tsp mild curry powder
  • Thumb size piece of ginger
  • Leftover roast chicken
  • Vegetables (Cabbage, Sweetcorn etc.)
  • Water
  • Sea salt & black pepper


You want to place your chicken bones, fat, skin into a large saucepan or pressure cooker. Add water to cover it, throw in a few cloves of garlic on preference, around half a tsp of fennel seeds, about four green cardamom pods, ¼ tsp of cinnamon, half or a whole red chilli depending on preference, 1 tsp of mild curry powder, small thumb size piece of ginger.

Again I don’t always have all of these ingredients on hand and just use what I have and it always tastes so delicious so don’t worry if you’re missing a few ingredients. Also don’t worry about chopping anything, in fact, the more whole it is probably, the better.

The longer you cook this the more flavour it will have, I usually cook it for about three hours straight after our roast chicken and then I let it cool, refrigerate so I can go to bed and then I put it on the next day when I wake up on a low heat all day up until I’m ready to eat it for dinner, adding more water if necessary.

When it is ready you will need to strain the broth with a sieve catching the liquid into another large saucepan, separating the bones, herb and spice pulp. Add a little more water to the bones and pulp just to get all of that flavour and strain again.

If you are ready to eat, season to taste and then you can start adding little chunks of leftover chicken to your broth along with some sweetcorn, cabbage or whatever you like with your ramen. I recommend using real ramen noodles as let’s face it they are the best or if you don’t have any you could use the instant noodle variety, obviously you won’t need the flavour sachet packet so go ahead and bin that.

Around two packets of noodles should do, put them into the broth and once they are cooked, serve immediately. Enjoy this tasty dish. To get this flavour I experimented with Japanese, Chinese and Indian spices, and I guarantee it will be the best noodle soup you ever eat. Make sure you keep your eye on it, and add more water and stirring occasionally.


Leave a comment

All comments are moderated before being published