Roast Chicken Ramen with Fried Eggs

1. 1

   Remove the legs and breasts from the chicken then break the carcass into small pieces.

2. 2

   In a medium pot, bring the stock to a simmer with the chicken bones and simmer, uncovered, 15 minutes.

3. 3

   Remove the bones from the stock and add the reserved legs and breasts simmer until the chicken is hot, about 5 minutes.

4. 4

   Stir in the ramen and simmer until the noodles are tender, about 5 minutes.

5. 5

   Season with salt and pepper to taste.

6. 6

   In a large heavy skillet, heat the butter over medium high heat.

7. 7

   Cook the eggs to your preferred doneness, about 3 minutes for runny yolks.

8. 8

   Sprinkle the eggs with salt and pepper and serve with the noodles, stock and chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.