Chicken-Ramen Soup

READY IN: 45mins
Recipe by BamaBelle30

Found this in 2007 Pillsbury cookbook. It looks easy and delicious!

Top Review by mama smurf

Made this for lunch today and I did cut the water down to about 3 1/2-4 cups (used chicken broth not water) and added some chile sauce and a few left over peas. Served with some french bread and it made for a tasty dish. Thank you. Made for Zaar Alphabet Soup tag game 2010.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 cup baby carrots, sliced into 1/4-inch slices
  • 1 cup sliced celery
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cut-up deli rotisserie-cooked chicken
  • 6 cups water
  • 1 (3 ounce) package chicken-flavored ramen noodles
  • 14 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. In a 5-quart Dutch oven, heat oil over medium heat.
  2. Add carrots, celery, onion, and garlic; cook 3-4 minutes, stirring frequently, until tender.
  3. Stir in chicken, water, contents of seasoning packet from soup mix, salt, and pepper.
  4. Heat to boiling over high heat.
  5. Reduce heat to medium; simmer uncovered 10-15 minutes.
  6. Stir in noodles from soup mix; simmer uncovered 4 minutes longer or until noodles are tender.

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