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I made this yummy recipe for the first-time last week, and it was a big hit. The original recipe called for me to make my own stock and roast my own chicken. As a busy working Mom, who has time for that! So, I used boxed chicken stock and pre shredded chicken from our local grocery store. The end result was a success, and I will definitely make this again. If you give it a try, please post your pictures! I’ll send you a surprise for the social engagement!
Easy Chicken Ramen Noodle Soup
- 1 medium container of store-bought shredded rotisserie chicken
- 3 TBSP vegetable oil
- 1.5 cups diced yellow onion
- 2 cups sliced carrots (1/2 inch thick)
- 3 TBSP peeled and minced fresh ginger
- 2 TBSP minced/chopped garlic (I use jarred in water)
- 2 32 oz. containers of chicken stock
- 1-2 TBSP soy sauce
- Salt and pepper to taste, optional
- 2 (3oz. packages) ramen noodles – discard the flavor packets
- 1 small can of water chestnuts, drained and diced (optional)
- 8 oz. (1 small bundle) baby bok choy cleaned, separated, trimmed and sliced into ½” slices
- 6 scallions, white and green parts, cleaned, trimmed and sliced diagonally
In a cast iron Dutch-oven, heat oil over low-medium. Add the onion and sauté for 6-8 minutes, until tender. Add the carrots, and sauté for 5 minutes. Add the ginger and garlic and sauté about a minute. Add the chicken stock and bring to a boil, lower the heat and simmer for about 10 minutes.
Add the shredded chicken to the stock and continue to simmer. Add the water chestnuts, soy sauce and salt and pepper if needed. Add the noodles. Add bok choy stems and simmer 2-3 minutes until noodles and bok choy are tender. Remove from the heat. Stir in bok choy leaves and scallions for garnish and serve hot. Enjoy!
