There is something incredibly special about a steaming bowl of Hand-Pulled Ramen Noodle Chicken Soup. From the silky, elastic texture of freshly pulled noodles to the rich, savory chicken broth infused with garlic, ginger, and aromatic spices, every bite tells a story of tradition, craftsmanship, and comfort.

Unlike instant ramen or packaged noodles, hand-pulled noodles bring a fresh, chewy texture and rustic charm that transforms a simple chicken soup into a soul-warming masterpiece. This dish is beloved across Asia and beyond for its ability to nourish the body, warm the soul, and satisfy deep comfort cravings.

Whether you’re feeling under the weather, craving a hearty homemade meal, or simply want to experience real noodle craftsmanship in your own kitchen, this soup delivers flavor, texture, and tradition in one unforgettable bowl.

⭐ Why You’ll Love Hand-Pulled Ramen Noodle Chicken Soup

Fresh, chewy handmade noodles
Rich, slow-simmered chicken broth
Naturally comforting and nourishing

Fully customizable with toppings
High-protein and satisfying
Free from preservatives and additives

Perfect for cold weather, illness recovery, and cozy dinners
Restaurant-quality flavor at home

This soup is comfort food elevated to an artisan level.

🍜 What Are Hand-Pulled Ramen Noodles?

Hand-pulled noodles, also known as LaMian, are made by stretching and folding dough repeatedly to create long, thin noodles without cutting. This ancient technique:

Creates elastic, springy texture
Allows noodles to absorb broth beautifully

Produces uneven surfaces that cling to flavor
Delivers a rustic, artisan bite you cannot achieve with packaged noodles

When paired with chicken soup, these noodles become the perfect vehicle for savory broth and tender meat.

🍗 Why Chicken Soup Is the Perfect Pair for Hand-Pulled Noodles

Chicken soup has been used for centuries as a therapeutic and nourishing dish. Combined with hand-pulled noodles, it becomes:

High in protein
Hydrating and easy to digest

Loaded with immune-supporting nutrients
Deeply satisfying and filling
Perfect for illness recovery and winter meals

This pairing delivers both comfort and complete nourishment.

🛒 Ingredients for Hand-Pulled Ramen Noodle Chicken Soup

For the Hand-Pulled Noodles

2½ cups all-purpose flour
1 teaspoon salt

¾ –1 cup warm water
1 tablespoon oil (for resting)

For the Chicken Broth

2 bone-in chicken breasts or thighs

8 cups water or chicken stock
1 onion, halved
3 cloves garlic, smashed

1-inch piece fresh ginger, sliced
2 tablespoons soy sauce
1 teaspoon sesame oil

Salt & black pepper to taste

For Toppings (Optional but Recommended)

Soft-boiled eggs
Sliced green onions

Mushrooms
Corn kernels
Spinach or bok choy

Chili oil or chili crisp
Sesame seeds

👩‍🍳 How to Make Hand-Pulled Ramen Noodle Chicken Soup (Step-by-Step)

Step 1: Make the Dough

Mix flour and salt in a large bowl. Slowly add warm water until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Coat with oil, cover, and rest for at least 30 minutes.

This rest allows gluten to relax for easy pulling.

Step 2: Prepare the Chicken Broth

In a large pot, add chicken, water or stock, onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40–60 minutes until chicken is tender.

Remove chicken, shred meat, and strain broth if desired.

Step 3: Pull the Noodles

Divide rested dough into small portions. Roll each into ropes and stretch by hand using a gentle pulling and folding technique until long thin noodles form.

Dust with flour to prevent sticking.

Step 4: Cook the Noodles

Drop noodles into boiling salted water and cook for 1–2 minutes only. They cook extremely fast. Drain immediately.

Step 5: Assemble the Soup

Add noodles to serving bowls. Ladle hot chicken broth over the noodles. Add shredded chicken and your favorite toppings.

Step 6: Serve Hot

Garnish with scallions, chili oil, sesame seeds, and soft-boiled eggs. Serve immediately while steaming.

🍲 Texture & Flavor Profile

Noodles: Springy, chewy, elastic, fresh

Broth: Savory, lightly salty, aromatic
Chicken: Tender, juicy, comforting
Aroma: Garlic, ginger, sesame, slow-simmered poultry

Finish: Warm, satisfying, deeply nourishing

This soup delivers layers of flavor and handcrafted texture in every bite.

✅ Health Benefits of Hand-Pulled Ramen Chicken Soup

High in protein for muscle and immune support

Hydrating broth for illness recovery
Anti-inflammatory ginger and garlic
Easily digestible carbohydrates

Comfort food that supports appetite during sickness
Naturally preservative-free
Supports gut health when made from scratch

It’s medicine in a bowl, crafted by hand.

🔄 Delicious Variations to Try

1. Spicy Sichuan Chicken Ramen

Add chili oil, Sichuan peppercorns, and chili paste.

2. Lemon Ginger Chicken Ramen

Finish with lemon zest and extra fresh ginger.

3. Creamy Coconut Chicken Ramen

Add coconut milk and curry paste for Thai-style flavor.

4. Miso Chicken Ramen

Stir in white miso paste for Japanese-inspired depth.

5. Vegetable-Loaded Chicken Ramen

Add carrots, cabbage, snow peas, and zucchini.

✅ Pro Tips for Perfect Hand-Pulled Ramen

Always rest dough before pulling
Keep dough lightly oiled to prevent drying
Pull gently—never force the dough

Cook noodles separately from broth
Add toppings last for best presentation
Under-season broth slightly—it intensifies in the bowl

❄️ Storage & Make-Ahead Instructions

Broth Storage

Refrigerate up to 4–5 days or freeze for 3 months.

Noodle Storage

Fresh noodles are best cooked immediately but can be refrigerated (uncooked) for 12–24 hours.

Reheating

Reheat broth gently and cook noodles fresh for best texture.

🥖 What to Serve with Chicken Ramen Soup

Steamed dumplings
Spring rolls
Asian cucumber salad

Fried rice
Chili garlic oil on the side

This soup pairs beautifully with light, crunchy Asian-inspired sides.

❤️ Why Hand-Pulled Ramen Chicken Soup Is So Popular

Handmade texture beats store-bought noodles
Nourishing and comforting in all seasons
Customizable for every diet

Impressive yet simple
Cultural and culinary craftsmanship in one bowl
Budget-friendly and filling

Loved by children and adults alike

It’s both a cozy family meal and a restaurant-worthy experience.

🧾 Quick Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4–6

Main Ingredients: Flour, chicken, garlic, ginger, broth
Best For: Winter dinners, illness recovery, comforting homemade meals

❓ Frequently Asked Questions (FAQ)

Can I use store-bought ramen noodles?

Yes, but hand-pulled noodles provide superior texture and freshness.

Is this soup spicy?

Not unless you add chili oil or spicy toppings.

Can I make it gluten-free?

Hand-pulled noodles require gluten, but you can substitute rice noodles.

Can I cook this in a slow cooker?

Yes—cook the broth on LOW for 6–7 hours.

Is this soup freezer-friendly?

Freeze broth only—not the noodles.

✅ Final Thoughts

Hand-Pulled Ramen Noodle Chicken Soup is the perfect fusion of craftsmanship, comfort, and nutrition. With its springy fresh noodles, rich aromatic broth, and tender shredded chicken, this dish delivers a truly unforgettable homemade experience.

Whether you’re seeking healing comfort, family warmth, or culinary adventure, this soup delivers authentic flavor, texture, and nourishment in every spoonful.

Hand-Pulled Ramen Noodle Chicken Soup – Authentic, Comforting & Deeply Nourishing

Author: WAFA LI

Print Recipe

Ingredients

For broth (quick-simmer version):
• 6 cups low-sodium chicken broth
• 1-inch knob ginger, sliced
• 3 cloves garlic, smashed
• 2 green onions, white parts only
• 1 tbsp soy sauce (or tamari for GF)
• 1 tsp mirin or rice vinegar
• 1 tsp sesame oil
• Salt to taste

Toppings per bowl (×4):
• 1 portion (≈100g) fresh hand-pulled or store-bought ramen noodles (see note)
• ½ cup cooked shredded chicken
• 2 baby bok choy halves, blanched
• 1 soft-boiled egg, halved
• 1 sheet nori, torn
• Thinly sliced green onion (green parts)
• Toasted sesame seeds
• Chili crisp or sriracha (optional)

Quick “hand-pulled” noodle shortcut (no kneading machine!):
• 2 cups all-purpose or bread flour
• ¾ cup warm water
• ½ tsp baking soda (alkaline = ramen chew!)
• ¼ tsp salt

Instructions

Make broth: In a pot, combine broth, ginger, garlic, and green onion whites. Simmer 15 mins. Strain. Stir in soy sauce, mirin, and sesame oil. Keep warm.
Make noodles (15 mins active, 30 mins rest):
→ Mix flour, baking soda, and salt. Gradually add water; stir into shaggy dough.
→ Knead 8–10 mins until smooth. Rest, covered, 30 mins.
→ Roll into a rectangle; cut into ½”-wide strips. Stretch & slap gently on counter to lengthen (no need for pro technique—rustic is fine!).

Cook noodles in boiling water 2–3 mins until al dente. Drain.
Soft-boil eggs: Simmer 6½ mins; chill in ice water, peel, halve.
Assemble bowls: Divide noodles among 4 bowls. Ladle hot broth over top. Arrange chicken, bok choy, egg halves, nori, and green onions. Sprinkle with sesame seeds. Drizzle with chili crisp if desired.

PREP TIME & NUTRITION :
Prep Time: 20 mins (+30 mins dough rest), Cook Time: 25 mins, Total Time: 1 hr 15 mins, Servings: 4
Calories: 320, Net Carbs: 38g, Fats: 8g, Protein: 24g
✅ Lower-carb option: Swap noodles for shirataki or zucchini ribbons — net carbs drop to ~10g/serving.
✅ For authentic chew, use lye water (kansui) instead of baking soda—but baking soda works beautifully for home cooks.