This homemade rotisserie chicken ramen is rich, flavorful, and packed with deliciousness. It combines a savory umami-filled broth with tender chicken, and perfectly cooked ramen noodles to create a soup that's to die for. Not to mention, it's so, so easy to make. Just a handful of steps - and less than 30 minutes - are all you have to follow to make it.

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Why I Love This Recipe

This ramen recipe is from my college friend Devon. He's always loved using the meat from rotisserie chickens to make himself quick and easy meals, and this ramen recipe has always been one of his favorites.

Well, last week I was lucky enough to get the recipe from him - and thank god I did! I have been hooked on it all week long. I'm not ashamed to say I've made this 4 times in the past 5 days.

The rich broth, sautéed mushrooms, and fresh toppings make it taste like something straight from a legit ramen shop. You'll see what I mean when you make it.

Ingredients

Here are all of the ingredients you'll need to make this rotisserie chicken ramen recipe:

1 tablespoon sesame oil
1 tablespoon minced ginger
2 garlic cloves, minced
8 oz cremini mushrooms, sliced
4 cups chicken stock (my homemade chicken bone broth works great)
1 teaspoon sugar
2 tablespoon rice vinegar
3 tablespoon soy sauce
2 packages ramen noodles (discard seasoning packets)
2 tablespoon green onions, chopped
1 cup spinach
1 carrot, julienned
1 cup sliced rotisserie chicken breast
2 boiled eggs, hard or soft boiled

How to Make Rotisserie Chicken Ramen

Again, just a handful of steps are all you have to follow to make this rotisserie chicken ramen recipe.

Step 1: Sauté the Aromatics

Heat the sesame oil in a saucepan over medium heat. Add minced ginger and garlic, cooking for about 30 seconds until fragrant.

Step 2: Cook the Mushrooms and Broth

Add the cremini mushrooms and cook for 5 minutes until softened.

Pour in the chicken stock, bring to a boil, then reduce heat to low and simmer for 10 minutes.

Step 3: Add Seasoning and Noodles

Stir in sugar, rice vinegar, and soy sauce.

Remove the mushrooms, then add the ramen noodles to the broth and cook until al dente.

Remove the noodles and divide them into serving bowls.

Step 4: Cook the Veggies and Chicken

In the same broth, cook the spinach and julienned carrots for a few minutes, then remove and place them in the bowls.

Stir in the rotisserie chicken slices until heated through.

Step 5: Assemble and Serve

Divide the chicken and broth into each bowl, then top with a boiled egg and chopped green onions. Serve hot and enjoy!

My Expert Tips

Use Fresh Chicken Stock: My homemade bone broth - or a high-quality store-bought stock - makes all the difference in flavor.
Customize the Toppings: Add corn, bean sprouts, or a drizzle of chili oil for extra depth.
Make It Spicy: Stir in some sriracha or chili flakes for a spicy ramen kick.
Cook the Noodles Separately: If meal prepping, cook the noodles separately and add them just before serving to prevent sogginess.

FAQ's About Rotisserie Chicken Ramen Recipe

Can I use a different protein?

Yes! Swap the rotisserie chicken for shrimp, tofu, or thinly sliced beef.

How do I store leftovers?

Store the broth, noodles, and toppings separately in airtight containers in the fridge for up to 3-4 days.

Can I make this ramen gluten-free?

Yes! Use gluten-free tamari instead of soy sauce and swap regular ramen noodles for a gluten-free alternative.

What’s the best way to reheat this ramen?

Reheat the broth on the stovetop and add fresh noodles before serving for the best texture.

My Final Thoughts

This rotisserie chicken ramen is the perfect mix of comfort and convenience. The rich, savory broth, fresh toppings, and tender chicken make it an irresistible meal that’s easy to prepare.

Whether you’re looking for a quick dinner or a satisfying meal prep option, this homemade ramen recipe is a winner!

As always, I hope you enjoy it as much as I have.

More Rotisserie Chicken Recipes To Try Next

Yield: 2 Bowls