Chicken-Ramen Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- 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.
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Reviews
-
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!
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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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Fabulous, especially considering how little effort goes into this. I did a small amount of tinkering, but not anything that would change the flavor of this dish, and we loved it anyway, so it gets 5 stars. I used 2- 10 oz cans of canned chicken breast (Valley Fresh is the brand, I think) instead of the deli chicken, and poured the liquid contents of the cans in as well. I added an extra cup of water, and used 2 packages of ramen noodles with their seasoning packets. Everybody ate it, The Picky One had seconds. I will most definitely make this again! Thanks! :)
RECIPE SUBMITTED BY
BamaBelle30
United States
I am 36 years old and the mother of four wonderful children. Two girls and two boys. ?Being a stay-at-home mom affords me ample time to indulge my passion for cooking and baking! (Thanks again to my wonderful husband!) My oldest daughter loves to help in the kitchen and wants to eat what she cooks, so that's helping broaden her eating horizons! My youngest daughter is still pretty picky, but we're dealing! Thank goodness my husband is gracious enough to eat whatever I cook. (I guess he knows that if he complains, he'll be asked to do the cooking himself!!)