Chicken Ramen And Vegetable Soup Recipe

Recipe By Slurrp

Chicken Ramen and Vegetable Soup is a comforting and flavorful dish that combines tender chicken, fresh vegetables, and delicious ramen noodles. This hearty soup is packed with nutrients and is perfect for a cozy meal on a chilly day. The chicken adds protein, while the vegetables provide vitamins and minerals. The ramen noodles add a satisfying texture to the soup. This recipe is easy to make and can be customized with your favorite vegetables and seasonings.

4.4
23 Rating -
Rate
Non Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Chicken Ramen And Vegetable Soup
plan
Bookmark

ingredients serve

Ingredients for Chicken Ramen And Vegetable Soup Recipe

  • 1/2 Boneless, Skinless Chicken Breasts, Diced
  • 1/4 tablespoon Oil
  • 1/4 Onion, Chopped
  • 1/2 Carrots, Sliced
  • 1/2 Celery Stalks, Chopped
  • 1 cup Chicken Broth
  • 1/2 Packs Ramen Noodles
  • 1/2 tablespoon Soy Sauce
  • 1/4 teaspoon Garlic Powder
  • 0.13 teaspoon Black Pepper
  • as needed Chopped Green Onions Or Cilantro For Garnish

Directions: Chicken Ramen And Vegetable Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add diced chicken and cook until browned.
  • STEP 2.Add chopped onions, carrots, and celery to the pot. Cook until vegetables are tender.
  • STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  • STEP 4.Add ramen noodles and cook according to package instructions.
  • STEP 5.Stir in soy sauce, garlic powder, and black pepper for added flavor.
  • STEP 6.Serve the soup hot and garnish with chopped green onions or cilantro, if desired.

Cooking Tips

  • You can use boneless, skinless chicken breasts or thighs for this recipe.
  • Feel free to add other vegetables like mushrooms, bell peppers, or spinach.
  • For a spicier kick, add a dash of hot sauce or red pepper flakes.
  • If you prefer a thicker soup, you can add a cornstarch slurry to the broth.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup with a side of crusty bread or a fresh salad for a complete meal.
Nutrition
value
481
calories per serving
10 g Fat29 g Protein66 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    29g
  • Carbs
    66g
  • Fiber
    6g

MacroNutrients

  • Carbs
    66g
  • Protein
    29g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    128mg
  • Iron
    3mg
  • Vitamin A
    530mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    352mg
  • Selenium
    30mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp