Ramen Noodle Soup
With a flavorful chicken broth, tender chicken, a medley of vegetables, and silky ramen noodles, it's the ideal remedy for the fall and cooler months.
Servings: 4
Equipment
- 1 Soup Pot
Ingredients
- 1 onion
- 2 carrots
- 2 celery ribs
- 2 cloves garlic
- 1 bay leaf
- 5 cups water
- 5 cups unsalted chicken broth
- salt (to taste)
- 8 boneless skinless chicken thighs (.738 kg)
- 200 grams ramen (see notes below)
Optional Toppings
- 1 tablespoon scallions chopped
- 1 teaspoon sriracha to taste
- 1 teaspoon hoisin sauce to taste
Instructions
The Broth
- Fill a big pot with ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the peeled onion, peeled carrots, celery, garlic and bay leaf. Let it come to a boil.
- Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking.
- Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced.
- Remove the chicken and shred or cube it with a knife. If the chicken has bone or skin, discard and/or compost it.
- In a separate pot add water, season with salt and let it come to a boil. Add in the ramen and cook until fully done.
Assemble and Eat
- In a bowl add the scallions, shredded chicken and cooked ramen. Top it off with broth and optionally stir in sriracha and hoisin sauce to taste. Enjoy!
Video
Nutrition
Calories: 563kcal | Carbohydrates: 42g | Protein: 55g | Fat: 19g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 400mg | Potassium: 365mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5183IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg
