Chicken & Ramen Noodle Soup
Course:
Soup
Calories: 1909 kcal
Ingredients
- 1- 1.5 lb. organic chicken thighs
- 2 cups carrots sliced
- 2 cups celery sliced
- 2 cups leeks sliced
- 32 oz. low-sodium chicken broth
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried thyme
- 2 cakes organic ramen noodles
Instructions
-
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.
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Remove chicken from pot and set aside to cool. Cut into bite-sized pieces and discard excess fat.
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Lower heat of soup pot to medium and saute veggies for 10 minutes.
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Add chicken broth, spice and cooked, chopped chicken. Lower heat to simmer until chicken is cooked through.
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Bring to boil, then add ramen noodles. Simmer again and use fork to pull apart ramen cakes.
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Once noodles are separated, pour soup into separate bowls and serve.
Recipe Notes
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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Nutrition Facts
Chicken & Ramen Noodle Soup
Amount Per Serving
Calories 1909
Calories from Fat 1080
% Daily Value*
Fat 120g185%
Saturated Fat 32g160%
Cholesterol 666mg222%
Sodium 3124mg130%
Potassium 3879mg111%
Carbohydrates 74g25%
Fiber 16g64%
Sugar 24g27%
Protein 135g270%
Vitamin A 47360IU947%
Vitamin C 45.2mg55%
Calcium 465mg47%
Iron 17.7mg98%
* Percent Daily Values are based on a 2000 calorie diet.