Asian Chicken Noodle Soup

Ramen noodles are the food of college kids around the globe right? Well that may be true but in the last few years high-end restaurants have created some amazing noodle dishes with ramen. It always amazes me how many layers of flavor they can get into a bowl of noodles.

I originally found this soup in a slow cooker recipe book but adjusted it to be cooked on the stovetop instead. Doing so made it a quick and easy recipe that can be made in 30 minutes.

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The recipe calls for ginger and crushed red pepper which are great options for the soup. The vegetable medley I purchased this time was already seasoned with asian spices so I chose not to add the ginger and crushed red pepper this time. Again, we’re trying to stick with vegetable broth but chicken broth works fine here too.

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Asian Chicken Noodle Soup

Ingredients:

  • 6 cups water
  • 2 (3 oz) packages chicken-flavored ramen noodles
  • 1 teaspoon ground ginger
  • 2 cloves garlic, finely minced
  • 2 cups cooked chicken, chopped
  • 1 (16 oz) bag frozen stir-fry vegetables
  • 1/4 cup (2) green onions, sliced
  • Crushed red pepper (optional)
  • Soy sauce (optional)

Preparation:

  1. Add water to a stockpot and bring to a boil.
  2. Add seasoning packets from noodles, ginger and garlic; stir to combine.
  3. Add chicken and stir-fry vegetables.
  4. Cover and cook on medium heat for 20 minutes.
  5. Stir in noodles.
  6. Cover and cook for 10-15 minutes more or until noodles are just tender.
  7. Ladle soup into bowls and top with green onions.
  8. If desired, sprinkle with crushed red pepper and a dash of soy sauce.

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