Name: Ramen Chicken Soup
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8
Ingredients: For the Ramen Broth:; 5 Chicken Thighs; 2 Stalks celery; 2 Yellow onions, halved; 2 Carrots; 2 Plum tomatoes, halved; 3 Bay leaves; 1 Tablespoon black peppercorn; 8 [approximately 2 square inches] Parmigiano rind; 1 Whole Chicken; 6 Quarts of water; To taste Sea salt; For the Ramen Soup; ½ Box Barilla® Whole Grain Linguine pasta; 4 Quarts chicken broth; 2 Pints Multicolor Cherry Tomatoes; 1 Tablespoon extra virgin olive oil; 8 Artichoke hearts, completely cleaned; 8 Organic eggs; ½ Cup Parmigiano-Reggiano cheese, grated; 2 Tablespoons Italian parsley, chopped; Meat from the chicken; To taste Salt and black pepper

Ramen Chicken Soup

4 hours 30 minutes

Weekend Winter Recipes Protein Chicken Dairy/Cream Extra Virgin Olive Oil Tomatoes Long

This Italian style chicken ramen is garnished with artichokes, blistered tomatoes, shredded cheese, fresh parsley, and a perfectly jammy egg. Cold weather has our thoughts turning to comforting soups and broths. This recipe was developed by our own Chef Lorenzo Boni, and is inspired by Ramen and Sunday soups made with family in his home town of Bologna, Italy. Chef Lorenzo uses left over parmesan cheese rinds (Parmigiano) which add depth to the ramen broth through their umami flavor qualities. Lorenzo also cooks the whole grain noodles directly in the broth allowing the starches in the pasta to impart additional flavor.

Chef Lorenzo Boni Recipes

Chef Lorenzo's Recipe Collection

Chef Lorenzo's Holiday Air Fryer Stuffed Shells Recipe With Ravioli Filling | US_PROD-4czqmSs2Dy7GtpmiQV2ZJl

Ingredients

8 servings

For the Ramen Broth:

5Chicken Thighs

2Stalks celery

2Yellow onions, halved

2Carrots

2Plum tomatoes, halved

3Bay leaves

1Tablespoon black peppercorn

8[approximately 2 square inches] Parmigiano rind

1Whole Chicken

6Quarts of water

To tasteSea salt

For the Ramen Soup

½Box Barilla^® Whole Grain Linguine pasta

4Quarts chicken broth

2Pints Multicolor Cherry Tomatoes

1Tablespoon extra virgin olive oil

8Artichoke hearts, completely cleaned

8Organic eggs

½Cup Parmigiano-Reggiano cheese, grated

2Tablespoons Italian parsley, chopped

Meat from the chicken

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Broth Preparation: Place every ingredient but the whole chicken in a pot, bring to a boil, simmer for two hours.

Step 2

Add chicken, boil for 1 more hour. Drain, reserve broth, meat from the whole chicken, and Parmigiano rinds on the side. Discard everything else.

Step 3

Soup Preparation: Pre-heat oven to 425 ºF. Season tomatoes with olive oil, salt and pepper and roast in the oven until blistered and slightly brown about 20 minutes.

Step 4

Place eggs in water to boil. When they reach boiling point time 5 minutes 30 seconds. Cool down and peel, set aside.

Step 5

Bring broth to a boil, add artichoke hearts and cheese rinds. After 4 minutes add pasta. Stir occasionally until pasta is fully cooked.

Step 6

Divide pasta in 8 individual bowls, garnish each dish with hard-boiled egg cut in half, chicken meat, artichoke, roasted tomatoes, and cheese rind. Cover with piping hot broth and sprinkle with cheese and parsley before serving.

Whole Grain Linguine Pasta

Barilla^® Whole Grain Linguine is made with one simple ingredient, whole grain durum wheat flour, and is an excellent source of fiber. This whole grain pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste.

Shape

Linguine

Pack size

16oz

Range

Whole Grain Pasta

View product