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
SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger. The flavors are perked up with pounded or grated ginger and lemon zest. You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
Provided by Martha Rose Shulman
Categories dinner, lunch, noodles, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
- While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
- In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
- Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
- Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
- Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
- Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
- Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1410 milligrams, Sugar 5 grams, TransFat 0 grams
SPRING RAMEN CHICKEN SOUP
Make and share this Spring Ramen Chicken Soup recipe from Food.com.
Provided by Charlotte J
Categories Clear Soup
Time 18m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
- Meanwhile, remove strings from snow peas and cut each diagonally in half.
- Slice green onions and shred carrot.
- Cut chicken into 3/4-inch pieces.
- Break ramen noodle block into 2 layers.
- When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
- Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout.
- Remove saucepan from heat.
- Stir in sesame oil.
Nutrition Facts : Calories 352.8, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 1036.5, Carbohydrate 32.5, Fiber 2.8, Sugar 3.3, Protein 30.1
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
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!
RAMEN CHICKEN SOUP
This soup is so quick and easy and great for busy days. When I don't have cooked chicken on hand, I pick up a rotisserie chicken from the store.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
- Break up noodles.
- Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
- Stir in chicken and heat through.
- Ladle into bowls; sprinkle with almonds and serve.
More about "spring ramen chicken soup recipes"
SPRING RAMEN CHICKEN SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine Chinese, JapaneseTotal Time 18 minsServings 1Calories 355 per serving
- In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
- Break ramen noodle block into 2 layers. When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
SPRING RAMEN CHICKEN SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.5/5 (4)Calories 729 per servingServings 2
10 BEST RAMEN CHICKEN NOODLE SOUP RECIPES | YUMMLY
From yummly.com
RECIPE: CHICKEN TSUKUNE SPRING RAMEN WITH SHIITAKE
From blueapron.com
BEST CREAMY CHICKEN RAMEN SOUP RECIPE - DELISH
From delish.com
BAREFOOT CONTESSA | RAMEN CHICKEN NOODLE SOUP
From barefootcontessa.com
EASY SPICY CHICKEN RAMEN NOODLE SOUP RECIPE
From tablespoon.com
QUICK RAMEN SOUP WITH CHICKEN - OR HOMEMADE INSTANT NOODLES!
From mambeno.co.uk
HOMEMADE CHICKEN RAMEN NOODLE SOUP - BETWEEN2KITCHENS
From between2kitchens.com
SPRING RAMEN CHICKEN SOUP - EN.RAFED.NET
From en.rafed.net
CHICKEN AND MUSHROOM RAMEN RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE SPICY CHICKEN SOUP RAMEN WITH …
From themoonworld.com
SPICY CHICKEN RAMEN - THE LEMON BOWL®
From thelemonbowl.com
BAKED CHICKEN NOODLE RAMEN SOUP - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
CAMPBELLS RECIPES: SPRING RAMEN CHICKEN SOUP RECIPE
From campbellsrecipes3.blogspot.com
CREAMY CHICKEN RAMEN SOUP - SIMPLE, TASTY AND DONE IN 5 MINUTES!
From flippedoutfood.com
CHICKEN RAMEN SOUP RECIPE
From pinoyrecipe.net
CHICKEN RAMEN WITH SPRING VEGETABLES - A PERFECT FEAST
From aperfectfeast.com
SPRING RAMEN CHICKEN SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY CHICKEN RAMEN NOODLE SOUP - LEAN BELLAS KITCHEN
From leanbellaskitchen.com
RAMEN CHICKEN NOODLE SOUP - FIT FOODIE FINDS
From fitfoodiefinds.com
LEMON CHICKEN AND RAMEN NOODLE SOUP - THE CURIOUS PLATE
From thecuriousplate.com
CHICKEN RAMEN SOUP RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPRING RAMEN CHICKEN SOUP | RECIPE | CHICKEN SOUP RECIPES, …
From pinterest.co.uk
EASY GINGER CHICKEN AND SPINACH RAMEN. - HALF BAKED HARVEST
From halfbakedharvest.com
SPRING RAMEN CHICKEN SOUP
From recipecircus.com
RAMEN CHICKEN NOODLE SOUP - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
SPRING RAMEN CHICKEN SOUP | RECIPE | EASY SOUP RECIPES, SOUP …
From pinterest.com
CHICKEN RAMEN RECIPE - SERIOUS EATS
From seriouseats.com
SPRING RAMEN CHICKEN SOUP | RECIPE | CHICKEN SOUP RECIPES, …
From pinterest.co.uk
DELISH SPRING RAMEN CHICKEN SOUP RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
GROUND CHICKEN RAMEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAMEN CHICKEN NOODLE SOUP RECIPE - KITCHEN DIVAS
From kitchendivas.com
SPICY GROUND CHICKEN RAMEN - CHEFJAR
From chefjar.com
EASY SPICY CHICKEN RAMEN SOUP - COLLEGE HOUSEWIFE
From thecollegehousewife.com
CHICKEN RAMEN NOODLE SOUP - THE WOODEN SKILLET
From thewoodenskillet.com
CHICKEN SOUP WITH RAMEN RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love