This Asian Chicken Ramen Soup will become a new quick favorite!
Hearty, easy and flavorful it's a fun new twist on traditional chicken noodle.
It's March!
Can you believe it? In what seems like the longest year in the history of all the years, we have made it to March of 2021.
Our snow pack is finally melting {it's still not all gone, but at least we are starting to see some grass underneath!}. Seeing the actual ground gives us all the feels for Spring - which is hopefully here soon. Each March as Spring nears I share ONE LAST soup recipe.
One last warm comforting bowl before the real warm weather hits and all we are thinking about is grilling and salads and cool drinks.
I brought home some packets of ramen noodles from the store last week and my kids thought they finally had the cool Mom would was going to let them eat it for lunch!
Wrong.
Recipe development kids.
As a food blogger Mom, I'm often overheard saying "don't eat that!" or "don't touch that - it's for a recipe!".
The poor darlings.
I absolutely LOVE this Asian Chicken Ramen Soup.
It comes together in just 30 minutes, yet tastes like it's been simmering in it's flavorful broth all day long. Plus, it's loaded with veggies - onions, carrots, garlic, green onions and spinach - there aren't too many bowls of deliciousness that will give you that much greenery.
And let's face it - ramen noodles are fun! They are long and curly and cook up super quick.
All three of my kids slurped up this soup for dinner without complaints. And let's be honest - there is green stuff in here, so I was a bit unsure of how it would go over, but not a soul mentioned the veggies.
I really think it is because the broth has so much flavor. They took one bite and were hooked! It's a jazzed up Asian style chicken noodle - the soy sauce, sesame oil and rice wine vinegar give it a punch - unlike it's more laid back classic chicken noodle cousin.
It can be made any time of the day and reheated later for dinner - that is what I did. If the noodles soak up too much broth and you want it a bit more "soupy", just add more chicken broth before serving to thin it out a bit.
The only problem is...do you eat it with a spoon or a fork?
It was a hot debate in our house.
Asian Chicken Ramen Soup
Yield: 8
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A new twist on chicken noodle soup! Asian flavors, ramen noodles and veggies. This soup will become a new family favorite - it's simple, quick to make and super flavorful.
Ingredients
- 2 T olive oil
- 1 small onion, finely diced
- 1/2 cup shredded carrots, chopped
- 4 garlic cloves, minced
- 3 green onions, chopped
- 2 cups fresh spinach, roughly chopped
- 2 cups rotisserie chicken, shredded
- 6 1/2 cups chicken stock
- 2 1/2 T soy sauce
- 2 T rice wine vinegar
- 1 T sesame oil
- 1 T sugar
- 1/4 t dried ginger
- 3 (4.3 oz) packages dry ramen, seasoning packets discarded
Instructions
- In a large stockpot or dutch oven heat the olive oil over medium-high heat. Add in the diced onions and saute a few minutes until they start to soften. Add in the carrots and garlic and continue to saute for a few more minutes.
- Pour in the chicken stock, soy sauce, vinegar, sesame oil, sugar and dried ginger and bring it to a low boil. Add in the shredded chicken.
- Open the ramen packages and discard the seasoning packets. Break up the noodles just a bit. Add them to the hot soup and let cook 3-5 minutes or until the noodles are softened. Add in the chopped spinach, it will soften and wilt quickly.
- Taste and adjust the seasonings if needed - it may need some salt or pepper.
- Ladel the soup into bowls and top with the chopped green onions, serving warm.
Notes:
Additional veggies can be added to this soup - peas, cabbage, etc. Sometimes people also like to add sliced hard boiled eggs right before serving.
Calories
325.92Fat (grams)
15.97Sat. Fat (grams)
4.59Carbs (grams)
24.96Fiber (grams)
1.64Net carbs
23.33Sugar (grams)
3.97Protein (grams)
21.18Sodium (milligrams)
1885.49Cholesterol (grams)
58.48
So excited to try this! Making it this weekend!
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