Shredded chicken, fresh ramen noodles, mushrooms, and an optional egg—this chicken ramen recipe couldn't be simpler.
Ramen Chicken Noodle Soup
Ramen noodles are incredibly versatile, and the first option is to use them for a quick and easy soup.
Recipe Summary Ramen Chicken Noodle Soup
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.Ingredients | Easy Chicken Ramen Recipes
3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 teaspoon soy sauce
1 teaspoon ground ginger
1 dash black pepper
1 medium carrot, sliced diagonally
1 stalk celery, sliced diagonally
½ red bell pepper, cut into 2-inch-long strips
2 green onions, sliced diagonally
1 clove garlic, minced
4 ounces broken-up uncooked ramen noodles
1 cup cooked, shredded boneless, skinless chicken breast meat
Directions
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Tip: For an Interesting Twist: Use 1 cup sliced bok choy for the celery and 2 ounces uncooked cellophane noodles for the curly Asian noodles. Reduce the cook time to 5 minutes.
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Info | Easy Chicken Ramen Recipes
prep:
5 mins
additional:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
