Easy Chicken Ramen Soup

By using rotisserie chicken and quick-cooking ramen, this soup carries all the down-home comfort of chicken noodle with barely any effort.

  • Total Time:
  • Servings: 4

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken stock or low-sodium broth
  • 2 cups shredded rotisserie chicken
  • 4 ounces ramen noodles

How to make this recipe

  1. In a medium pot, heat the oil over medium high heat until hot. Stir in the onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the vegetables are browned, about 8 minutes. Stir in the stock and chicken and bring to a simmer. Simmer the soup 15 minutes, then stir in the ramen and continue to simmer until the noodles are tender, about 5 minutes. Season with salt and pepper to taste and serve.
Contributed By Photo © Ian Knauer Published December 2014





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