By using rotisserie chicken and quick-cooking ramen, this soup carries all the down-home comfort of chicken noodle with barely any effort.
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2 tablespoons extra-virgin olive oil
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, finely chopped
Freshly ground black pepper
4 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
4 ounces ramen noodles
How to Make It
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.
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