Description
A fast, comforting chicken-and-ramen noodle soup with tender veggies and a savory broth, perfect for weeknights or chilly days.
Ingredients
2 (3 oz) packs ramen noodles, seasoning packets discarded
2 cups cooked shredded chicken (rotisserie or canned, drained)
4 cups low-sodium chicken broth
1 cup sliced carrots
1 cup chopped celery
1 cup baby spinach or bok choy, chopped
2 garlic cloves, minced
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 tablespoon neutral oil
1/4 teaspoon black pepper
Optional garnishes: sliced green onions, soft-boiled eggs, chili flakes, lemon wedges
Instructions
1. Prep veggies and chicken; discard ramen seasoning packets.
2. Heat neutral oil in a large pot over medium; sauté garlic, carrots, and celery 2–3 minutes until fragrant.
3. Add chicken broth, soy sauce, and sesame oil; stir in chicken and bring to a gentle boil.
4. Add ramen bricks and cook 3–4 minutes, stirring to separate strands.
5. Stir in spinach; season with black pepper and salt to taste.
6. Ladle into bowls and garnish with green onions, eggs, chili flakes, or a squeeze of lemon. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes