PANTRY CREAMY CHICKEN RAMEN SOUP
A 1-serving portion of delicious, creamy soup that's perfect for dorm rooms, cubicles, or wherever the microwave lives.
Provided by Michelle
Categories Easy Comfort Food Recipes
Time 6m
Number Of Ingredients 5
Steps:
- Pour the broken-up noodles into a deep, BPA-free, microwave-safe bowl. I add enough water to cover the noodles, and then put the bowl in the microwave. Cook for 4 minutes on high.
- Add the seasoning packet, seasoning mix, half and half (or cream, or evaporated milk), and the chicken broth, along with any extras (see Recipe Note #2).
- Grate Parmesan cheese on top and serve.
Nutrition Facts : Calories 704 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1 bowl, Sodium 2024 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CREAMY CHICKEN RAMEN SOUP
Looking for an easy ramen chicken noodle? This Creamy Chicken Ramen Soup is the best.
Categories ramen recipes top ramen recipes ramen soups ramen chicken noodle ramen upgrades asian chicken soup chicken soup coconut chicken noodle soup rotisserie chicken recipe
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
- Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
- Garnish with cilantro and serve with lime.
CHICKEN RAMEN SOUP
A great way to kick your ramen noodles up a notch.
Provided by sweaver
Categories Chicken Noodle Soup
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
- Add chicken and soy sauce and simmer for 1 hour.
- Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
- To serve, ladle ramen into soup bowls, then ladle chicken soup over top.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 11.5 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 1555.5 mg, Sugar 3.3 g
EASY CREAMY CHICKEN RAMEN RECIPE - (4.4/5)
Provided by á-75888
Number Of Ingredients 5
Steps:
- Boil two separate pot of water - place the ramen noodles in one pot and boil until desired texture is achieved. Sprinkle Tajin in broth to give broth extra flavor. - in second pot , poach egg until desired level of tenderness. Place heaping pile of spinach at bottom of bowl. Ladle noodles and broth over spinach Top with poached egg and cherry tomatoes
CREAMY CHICKEN AND MUSHROOM RAMEN
For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.
Provided by Charlotte J
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook noodles without seasoning and drain.
- Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
- Top over noodles and serve.
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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 7.4 g, Cholesterol 30.7 mg, Fat 4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1057.2 mg, Sugar 2.6 g
RAMEN CORN CHOWDER
This tastes so good, as if it simmered for hours, but it's ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.
Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 1209mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 13g protein.
CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
- Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
- Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
- Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
- Enjoy!
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