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A great way to kick your ramen noodles up a notch.
Ingredients
- 1 tablespoon olive oil, or as needed
- 4 stalks celery, diced
- 4 medium carrots, peeled and chopped
- salt and ground black pepper to taste
- 5 cloves garlic, minced
- ½ teaspoon ginger paste
- 10 cups chicken stock
- 1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
- 1 tablespoon soy sauce
- 3 (3 ounce) packages ramen noodles (flavor packets discarded)
Directions
Step 1
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.
Step 2
Add chicken and soy sauce and simmer for 1 hour.
Step 3
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.
Step 4
To serve, ladle ramen into soup bowls, then ladle chicken soup over top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 13% |
| Cholesterol65mg | 22% |
| Sodium1556mg | 68% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein24g | |
| Vitamin C4mg | 21% |
| Calcium54mg | 4% |
| Iron2mg | 8% |
| Potassium440mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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