Chicken Ramen Soup Food

RAMEN CHICKEN SOUP

Steps:

• In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
• Break up noodles.
• Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
• Stir in chicken and heat through.
• Ladle into bowls; sprinkle with almonds and serve.

EASY CHICKEN-RAMEN SOUP

Steps:

• In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
• Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
• Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
• Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
• Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
• Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!

RAMEN CHICKEN NOODLE SOUP

Steps:

• Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

CHICKEN RAMEN SOUP

Steps:

• 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.
• Add chicken and soy sauce and simmer for 1 hour.
• 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.
• To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

RAMEN NOODLE SOUP

Steps:

• Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
• Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
• Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
• Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
• Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
• Toppings Bar
• Take your pick: These taste great in just about any combination.
• Shredded rotisserie chicken
• Sauteed mushrooms
• Nori strips (seaweed)
• Shredded kale
• Cubed firm tofu
• Snow peas
• Toasted sesame seeds
• Sliced radishes
• Sliced scallions
• Bean sprouts
• Kimchi
• Watercress
• Sliced jalapeno
• Pickled ginger
• Wasabi paste
• Fried egg
• Sesame oil
• Sriracha
• Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
• Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
• Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!

SIMPLE CHICKEN RAMEN SOUP

Steps:

• Cut the chicken into strips and pan fry in a oil with a little salt and pepper untill brown. Take the chicken out of the pan leaving the juice behind.
• Cut the Pak Choi bunches length ways to create long strips. Mince the garlic (or finely chop). Finely slice and de-seed a Red Chilli.
• Fry the Pak Choi, Garlic and Chilli over a low heat untill the Pak Choi starts to wilt, be careful not to burn the Garlic.
• Once cooked add the chicken and add the 600ml of Chicken stock. In a seperate pan cook the Udon / Ramen noodles in boiling water for approx 4 minutes (untill soft)
• Drain the noodles and divide into the bowls. Use a slotted spoon to place the Chicken, Pak Choi over the noodle and then ladle the broth over the top. Serve with finely chopped spring onions.

SOUTHWEST SLOW-COOKER CHICKEN RAMEN SOUP

Steps:

• Sprinkle taco seasoning evenly onto both sides of chicken breasts; place in slow cooker sprayed with cooking spray. Top with salsa, beans, carrots and peppers. Pour chicken broth over ingredients in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
• Remove chicken from slow cooker; set aside. Discard Seasoning Packet from soup mix. Break apart Ramen Noodles; stir into remaining ingredients in slow cooker. Cook, covered, 10 min. or until noodles are tender. Meanwhile, shred chicken.
• Return chicken to soup. Add cilantro and 1 cup cheese; stir. Ladle soup into serving bowls; top with remaining cheese.

CHEAT'S CHICKEN RAMEN

Steps:

• Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
• Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.
• Serve in deep bowls topped with coriander leaves and the remaining chilli slices.