Ingredients
Scale
- 4 chicken breast, boneless, skinless
- 6 cups chicken broth, low sodium
- 6 cups beef broth , low sodium
- 4–5 packs ramen noodles, seasoning packet discarded
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 stalks celery, diced
- 2 cups mushrooms
- 2 cups organic corn
- 1/2 cup water chestnuts
- 1/4 cups cilantro
- 1 tablespoon ginger, minced
- 2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- extra virgin olive oil
- green onions to garnish
Instructions
- Preheat oven to 375 degrees.
- Mix seasoning blend and set aside.
- Rinse chicken and pat dry, coat with 2 tablespoons of olive oil and 2 tablespoons of seasoning blend, rub in well, roast at 375 degrees for 20 minutes.
- While chicken is roasting prepare soup.
- In a large stock pot, add about 2 tablespoons of olive oil, saute onions, ginger, carrots, celery and corn for about 5 minutes, season with 1 tablespoon of seasoning blend, add rinsed mushrooms, water chestnuts and garlic, cook 2 minutes more.
- Pour in beef and chicken stock, bring to boil, then allow mixture to simmer for about 15 minutes.
- Remove chicken from oven and allow to rest for about 5 minutes, slice thinly and set aside.
- Add ramen noodles to stock, bring to boil and cook about 4 minutes until ramen noodles are tender.Taste seasoning level and add remaining seasonings if needed.
- Add chicken and cilantro to soup, mix well. Serve garnished with green onions.
Nutrition
- Serving Size: 4-6