Transform safely stored cooked chicken into ramen by adding it to seasoned hot broth just long enough to reheat fully. Cook noodles separately to avoid turning them mushy.
Check the leftovers first
Use refrigerated chicken within three to four days of cooking. If it sat unrefrigerated too long or smells off, do not try to rescue it with boiling broth.
Make a simple broth
Warm unsalted stock with garlic, ginger and mushrooms, then season lightly. Add thinly sliced vegetables that can cook quickly. Keep seasoning separate until you taste the liquid.
Assemble while hot
Reheat chicken to 165°F, boil the noodles as directed and divide into serving bowls. Ladle in broth and finish with scallions or greens. Eat promptly.
Frequently asked questions
Can you use leftover rotisserie chicken?
Yes, provided it was chilled promptly and has been stored safely. Remove bones and skin as desired before adding it.
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