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    You are in: Home / Recipes / Chicken-Ramen Soup Recipe
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    Chicken-Ramen Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    BamaBelle30's Note:

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

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    Units: US | Metric

    • 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
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


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

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    Ratings & Reviews:

    • on February 18, 2010


      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.

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    • on July 15, 2009


      This was pretty darn good soup for ramen! I used a small can of chicken which I could have used two cans, I only added 3 cups water and I threw in some chopped cialantro and chile sauce. Next time I will make more as it went fast but I would probably double the noodles if I use 6 cups water. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2009


      This recipe is delicious! I'm a college student, so it's a great way to eat cheap. In addition to the vegetables listed, I added mushrooms, spinach, peas, and corn. Instead of the chicken I added two cans of tuna along with the juice, which I find gives the soup more flavor. The soup tasted a bit bland, so I added curry powder, ground red pepper (all about 1/2 tsp. I think), and a bunch of Sriracha hot chili sauce (4 tablespoons? maybe more, maybe less), which you can find at all Asian stores and most regular grocery stores. I also added a spice called Fardosi from Saudi Arabia, but that might be difficult to get one's hands on. Delicious!!!

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    Read All Reviews (4)


    Nutritional Facts for Chicken-Ramen Soup

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.8
    Calories from Fat 99
    Total Fat 11.1 g
    Saturated Fat 3.1 g
    Cholesterol 41.0 mg
    Sodium 335.2 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 0.9 g
    Sugars 2.1 g
    Protein 14.5 g

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