PANTRY CREAMY CHICKEN RAMEN SOUP
A 1-serving portion of delicious, creamy soup that's perfect for dorm rooms, cubicles, or wherever the microwave lives.
Provided by Michelle
Categories Easy Comfort Food Recipes
Time 6m
Number Of Ingredients 5
Steps:
- Pour the broken-up noodles into a deep, BPA-free, microwave-safe bowl. I add enough water to cover the noodles, and then put the bowl in the microwave. Cook for 4 minutes on high.
- Add the seasoning packet, seasoning mix, half and half (or cream, or evaporated milk), and the chicken broth, along with any extras (see Recipe Note #2).
- Grate Parmesan cheese on top and serve.
Nutrition Facts : Calories 704 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1 bowl, Sodium 2024 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CREAMY CHICKEN RAMEN NOODLES FOR 2
Make and share this Creamy Chicken Ramen Noodles for 2 recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in small saucepan.
- Add dry noodles and flavor packet (optional) and cook until tender.
- Drain noodles.
- Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
- Heat on low until combined and chicken and broccoli are heated through.
- Add noodles and stir together until noodles are coated.
- Season with salt and pepper if seasoning packet is not used.
Nutrition Facts : Calories 481.6, Fat 26.6, SaturatedFat 13.5, Cholesterol 97.9, Sodium 668.8, Carbohydrate 32.6, Fiber 1.2, Sugar 0.5, Protein 28
CHICKEN RAMEN NOODLE DUMP DINNER
Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
- Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.
CHICKEN RAMEN STIR-FRY
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
- In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
- Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
- Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.
CHEAT'S CHICKEN RAMEN
This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Provided by Chelsie Collins
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 255 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.4 milligram of sodium
CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Yield 1 serving
Number Of Ingredients 13
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!
CREAMY RAMEN NOODLES
A really special friend shared this recipe with me several years ago. It was his trick for dressing up those inexpensive noodles for his kids, and I think it is very good. This is great on its own as a quick meal, but can be an easy side for many dishes. We prefer the chicken or beef flavored noodles for this.
Provided by Ms B.
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to boil in a small sauce pan.
- Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
- Drain away water. Return noodles to sauce pan.
- Add butter, milk and contents of seasoning packet.
- If your tastes desire, you may not use all of the seasoning packet.
- Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
- Serve.
Nutrition Facts : Calories 306.7, Fat 19.3, SaturatedFat 11.2, Cholesterol 34.8, Sodium 989.2, Carbohydrate 28.4, Fiber 1, Sugar 0.7, Protein 5.6
CREAMY CHICKEN AND MUSHROOM RAMEN
For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.
Provided by Charlotte J
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook noodles without seasoning and drain.
- Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
- Top over noodles and serve.
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