Ingredients
- 1 chicken thigh/leg (bone-in, skin-on for flavor)
- 1 carrot, sliced into rounds
- 4–6 bok choy leaves, roughly chopped
- 1 small yellow onion, finely diced
- 2–4 crimini mushrooms, thinly sliced
- 2 green onions, sliced (white and green parts separated)
- 3 garlic cloves, minced
- About 1/4 cup cilantro, roughly chopped
- About 1/4 cup flat parsley, roughly chopped
- 2 blocks instant millet & brown rice ramen
- 1–2 tbsp safflower oil
- Water (about 4–6 cups)
- Salt and pepper, to taste
Instructions
-
Prepare the Chicken:
- Heat 1 tablespoon of safflower oil in a large pot over medium heat.
- Season the chicken thigh/leg with salt and pepper. Place it skin-side down in the pot and sear for 4–5 minutes per side until golden brown. Remove and set aside.
-
Sauté the Aromatics:
- Add the diced yellow onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant and softened.
- Add the sliced white parts of the green onions and cook for another minute.
-
Build the Soup Base:
- Return the chicken to the pot. Add water (4–6 cups) to cover the chicken completely.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, skimming any foam or impurities from the surface.
-
Add Vegetables:
- Remove the chicken and let it cool slightly. Add the carrots and mushrooms to the pot. Simmer for 5 minutes.
- Shred the chicken meat from the bone, discarding the skin and bones. Return the shredded chicken to the soup.
- Add the bok choy leaves and cook for another 3–4 minutes, or until tender.
-
Cook the Noodles:
- In the last 3 minutes of cooking, add the instant millet & brown rice ramen blocks directly into the soup. Stir occasionally to break them apart as they cook.
-
Finish with Herbs:
- Stir in the cilantro, parsley, and green onion tops. Adjust seasoning with salt and pepper to taste.
-
Serve:
- Ladle the soup into bowls and serve hot. Garnish with extra cilantro or green onions if desired.
