The pandemic was a hard time for all of us. From the rush of stocking up our kitchens to taking care of our health, we had a lot to do. But while struggling with all these, many of us learned so many things. Some learned baking while some took their baby steps in cooking. Famous celebrity chef Ina Garten was no exception.
Known as Barefoot Contessa and host of the show of the same name, Ina Garten is a well-known figure in the world of celebrity chefs and cooking shows. "When the pandemic started, we all stocked our pantries. I bought some ramen noodles on one of those shopping trips, and one day I discovered they make an easy and delicious addition to chicken soup," said the celebrity chef.
In her Go-To Dinners cookbook, Garten shared the recipe of several easy meals and wrote the title when the pandemic was at its peak. Like others, she was also exhausted from making all three meals a day for herself and her husband. In an interview with people.com, she wrote ‘My new book Go-To Dinners came out of being in lockdown and having to cook all the time! She added, "I found easier ways to make delicious dinners with make-ahead, prep-ahead, freeze-ahead recipes plus 'two-fers' -cooking one dish that becomes something totally different the next night."
Among all the quick meal recipes, there is a delicious soup made of shredded leftover chicken paired with ramen noodles. Before you start wondering about the recipe, we have already sorted it out for you. Here you go!!
Ingredients
- 2 bone-in, skin-on chicken split breasts
- 4 tbsp vegetable oil (divided)
- ½ tsp kosher salt
- ½ tsp black pepper
- 1½ cups chopped yellow onion
- 2 cups sliced carrots
- 3 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 10 cups chicken stock
- 1 tbsp soy sauce
- 1 packet of instant ramen noodles
- 2 baby bok choy leaves (separated, trimmed, and cleaned)
- 6 scallions
Method
- Start by preheating an oven to 350 degrees Celcius.
- Keep chicken on a large rimmed baking sheet, skin-side up and rub some oil to it. Sprinkle some salt and pepper and roast in the oven for 30 to 25 minutes.
- Let it cool for 4 to 5 minutes and discard the skin and bones. Shred the meat into large pieces and set it aside.
- Thereafter, heat some oil in a pot over medium-low. Add onion and cook for 5 to 6 minutes. Add carrots and cook for a few more minutes.
- Then, add ginger and garlic and cook for one more minute. Add chicken stock, and bring to a boil.
- Reduce the heat and let it cook for 10 minutes.
- Now, added shredded chicken and soy sauce.
- Increase the flame and add ramen noodles.
- Cut bok choy into ½-inch-thick diagonal slices, and add only the stems to the soup. Cook for 2 to 3 minutes.
- Stir well and serve!