I’m sure you’ve heard of ramen noodles. In the US, it seems like ramen noodles and mac and cheese are college student staples, or at least that’s the stereotype (I never did like macaroni and cheese out of a box).
But ramen noodles aren’t just for broke college kids. Growing up, my mom always had ramen noodles on hand for chicken soup.
Of course, she pitched the sauce packet and used real (homemade) chicken broth instead, then we added shredded chicken, onions, hard boiled eggs and other steamed veggies to make a chicken noodle soup.
It was one of my favorite meals growing up, and I think it was one of hers too. She knew we all loved it, it was easy and it was healthy.
I used carrots, bell pepper and green onions in mine, but you can add any vegetables you want to it, or serve your steamed vegetables on the side.
Give it a try with some leftover roast chicken, it’s simple, quick and delicious and the whole family will love it.
RAMEN CHICKEN SOUP
- 2 3 oz packages of ramen noodles (discard sauce packet)
- 6 cups fat free chicken broth
- 1 lb roast chicken breast (shredded or cut into chunks)
- 2 medium carrots (chopped)
- 1 red bell pepper (chopped)
- 1/2 cup green onions
- 2 tbsp reduced sodium soy sauce
- In a large pot, combine the broth, chicken, carrots and soy sauce.
- Bring to a boil and cook until carrots begin to soften.
- Add the noodles and cook for 4 – 6 minutes, or until tender.
- Garnish with green onions and serve.