This is the beginning of a beautiful friendship. Everyone’s favorite, easy-peasy “fast” food partners up with the #1 most comforting dish in this ramen chicken noodle soup. This mash-up is a step above the originals because it features organic ingredients, fresh vegetables and low-sodium broth. Guaranteed to please a crowd, this recipe will serve a flock of hungry college students or a gaggle of discerning children. Now, here’s looking at you – because you’ve discovered a soon-to-be classic.
Chicken & Ramen Noodle Soup
Heat soup pot to medium-high. When hot, sear chicken on both sides for 5 minutes. Chicken does not have to be cooked through yet.
Remove chicken from pot and set aside to cool. Cut into bite-sized pieces and discard excess fat.
Lower heat of soup pot to medium and saute veggies for 10 minutes.
Add chicken broth, spice and cooked, chopped chicken. Lower heat to simmer until chicken is cooked through.
Bring to boil, then add ramen noodles. Simmer again and use fork to pull apart ramen cakes.
Once noodles are separated, pour soup into separate bowls and serve.
If you’re keeping leftovers, store the noodles separate from the soup. If not, the noodles get too soft and mush and fall apart.
Looking for more cozy recipes? See more soup recipes.
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