Easy Chicken-Ramen Soup
photo by Julie Bs Hive
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4-6
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
directions
- 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!
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Reviews
-
Wow, this was great! I made a half recipe (but used a whole garlic clove)for the two of us and made a few changes to the original recipe. I used my own home made turkey stock, 200g turkey breast fillet and as I don't like beans, I subbed them for snow peas. I used the optional fresh coriander and chilli flakes for a delicious dinner.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free