CHICKEN RAMEN SOUP

Chicken Ramen Soup image

A great way to kick your ramen noodles up a notch.

Provided by sweaver

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
4 stalks celery, diced
4 medium carrots, peeled and chopped
salt and ground black pepper to taste
5 cloves garlic, minced
½ teaspoon ginger paste
10 cups chicken stock
1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
1 tablespoon soy sauce
3 (3 ounce) packages ramen noodles (flavor packets discarded)

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.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 11.5 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 1555.5 mg, Sugar 3.3 g