Chicken-Veggie Soup With Ramen

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READY IN: 10mins
Recipe by Lorraine of AZ

Talk about quick and easy -- this recipe is IT! And it features the college favorite: ramen noodles to make it extra filling. Recipe comes from "College Kids Cook" by Carol Field Dahlstrom.

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed chicken vegetable soup
  • 1 (10 1/2 ounce) can chicken broth
  • 1 soup can water
  • 1 (3 ounce) package ramen noodles, discard seasoning packet
  • fish cracker (for garnish) (optional)

Directions

  1. In a large saucepan combine the soup, broth and water. Heat over medium-high heat until the soup is boiling, stirring occasionally. Boil one minute.
  2. Add the uncooked ramen noodles and turn down the heat to medium-low. Heat and stir until the noodles are tender, about 2 minutes.
  3. Turn off the heat and pour into bowls. Add some fish crackers if you wish.
  4. NOTE: If you have leftover cooked vegetables or chicken on hand, cut into small pieces and add to the soup!

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