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Prep 30 mins
Cook 15 mins
Found this in 2007 Pillsbury cookbook. It looks easy and delicious!
Make and share this Chicken-Ramen Soup recipe from Food.com.
- In a 5-quart Dutch oven, heat oil over medium heat.
- Add carrots, celery, onion, and garlic; cook 3-4 minutes, stirring frequently, until tender.
- Stir in chicken, water, contents of seasoning packet from soup mix, salt, and pepper.
- Heat to boiling over high heat.
- Reduce heat to medium; simmer uncovered 10-15 minutes.
- Stir in noodles from soup mix; simmer uncovered 4 minutes longer or until noodles are tender.
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.
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!
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!!!