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Roasted Chicken Ramen Noodle Soup


  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour

Ingredients

Scale
  • 4 chicken breast, boneless, skinless
  • 6 cups chicken broth, low sodium
  • 6 cups beef broth , low sodium
  • 45 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

  1. Preheat oven to 375 degrees.
  2. Mix seasoning blend and set aside.
  3. 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.
  4. While chicken is roasting prepare soup.
  5. 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.
  6. Pour in beef and chicken stock, bring to boil, then allow mixture to simmer for about 15 minutes.
  7. Remove chicken from oven and allow to rest for about 5 minutes, slice thinly and set aside.
  8. 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.
  9. Add chicken and cilantro to soup, mix well. Serve garnished with green onions.

Nutrition

  • Serving Size: 4-6