Best Easy Chicken Ramen Soup Recipes

EASY, SPICY CHICKEN RAMEN NOODLE SOUP

Easy, Spicy Chicken Ramen Noodle Soup image

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

Provided by KKraft

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

4 eggs
6 cups chicken stock
2 cups diced rotisserie chicken meat
2 cups fresh spinach
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 (1 inch) piece ginger, grated
1 (12 ounce) package ramen noodles
1 cup finely crumbled dried seaweed, or to taste
4 green onions, chopped, or to taste
2 Thai chile peppers, stemmed and coarsely chopped, or to taste
2 tablespoons sriracha sauce, or to taste

Steps:

Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g

EASY CHICKEN-RAMEN SOUP

Easy Chicken-Ramen Soup image

A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.

Provided by Jubes

Categories Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, finely minced (can use bottled minced garlic)
2 teaspoons sesame oil
1/2 cup frozen cut green beans
1 carrots, finely julienned or 1 carrot, very finely sliced
1 small onion, finely chopped
2 cups chopped cabbage (chinese cabbage) or 2 cups wombok cabbage (chinese cabbage)
1 tablespoon vegetable oil or 1 tablespoon peanut oil
2 cooked chicken breasts, shredded
1 tablespoon soy sauce
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
6 cups chicken stock
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup chopped cilantro leaf (optional)
salt and pepper

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!