The Easiest Shortcut Chicken Ramen Noodle Soup
It’s not the complicated recipe creation that makes me feel happy and proud so much….it’s the easy ones.
Servings: 4 People
- 1 rotisserie chicken
- 8 cups less-sodium chicken broth or stock
- 2 large carrots peeled and sliced
- 3 stalks celery sliced
- 2 packets ramen noodles any flavor – the flavor packet gets tossed
- 1 teaspoon minced fresh dill 1/2 teaspoon dried or more to taste (optional)
- Coarse or kosher salt and freshly ground pepper to taste
Remove all of the meat from the rotisserie chicken. Place the skin and bones and every other little bit left from the chicken into a pot.
Add the chicken broth to the pot. Bring to a simmer, partially covered. Simmer for about 20 minutes.
Meanwhile, fill another large pot with water, salt it lightly, and bring to a boil on another burner. Cook the ramen noodles (discard the flavoring packet) just until barely tender, stirring so that they separate. Drain and leave in the colander for a moment. Shred the chicken meat.
After 20 to 30 minutes, however much time you have, strain the broth through a sieve into the pot you cooked the noodles in, and discard all of the chicken solids. Add the dill and the carrots and celery and return to a simmer. Simmer for 5 minutes or so, until the vegetables are tender. Add the shredded chicken and the cooked noodles, season with salt and pepper as needed and serve hot in bowls.
Calories: 532.29kcal | Carbohydrates: 9g | Protein: 75.75g | Fat: 22.62g | Saturated Fat: 5.97g | Cholesterol: 230.4mg | Sodium: 1008.04mg | Potassium: 1197.12mg | Fiber: 0.85g | Sugar: 2.17g | Vitamin A: 5207.2IU | Vitamin C: 1.8mg | Calcium: 64.94mg | Iron: 2.4mg