Ramen Chicken Noodle Soup
The holidays are calling! The chilly weather and frosted windows are among us and with this comes, colds, stuffy noses, and the need to snuggle by a cozy fire or under warm blankets. And, while we enjoy this hectic season, we could all use a delicious soup to keep us warm. This Ramen Chicken Noodle Soup will help with just that and may become a go-to in your household.
Servings: 6
Ingredients
- 1 tablespoon butter
- 2 carrots sliced
- 2 celery stalks chopped
- 1 onion chopped
- ½ cup mushrooms sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper optional depending on spice level
- ¼ teaspoon pepper
- ¼ teaspoon allspice
- 6 cups low-sodium chicken broth
- 2 teaspoons lemon juice or juice of half a lemon
- 1 tablespoon fish sauce
- 2 3 ounce packages ramen noodles, seasoning packets discarded
- ½ cup fresh spinach chopped
- 2 cups pre-cooked chicken shredded
- optional garnishes: soft boiled eggs sesame seeds, scallions, cilantro
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add in the carrots, celery, onion, and mushroom. Season with the garlic powder, salt, cayenne pepper, pepper, and allspice. Cook until the vegetables have softened.
- Add in the chicken broth, shredded chicken, water, lemon juice, and fish sauce. Bring the stock to a boil.
- Add in the ramen noodles, cooked chicken, and spinach and cook until tender. Serve.
Notes
If you don’t want this to be spicy at all, just remove the cayenne pepper from the recipe.