Ramen Chicken Noodle Soup
Chicken Noodle Soup is good for the soul. Whether you are sick or just craving a bowl of goodness, Chicken Noodle Soup is a go to for us all. This recipe is made with Gluten Free Ramen Noodles. A classic dish with a twist, Ramen Chicken Noodle Soup.
Ingredients
- 2 32 oz Chicken Stock
- 2 cups Water
- 1 Diced Bell Pepper
- 1 Chunks of White Onions
- Thyme Sprigs Generous bundle
- 4 Smashed Garlic
- Can Corn Drained
- 8 oz English peas
- 2 cups Baby Cut Carrots
- 8 oz Green Beans
- 2 packs Fortune Red Rice Ramen Noodle
- 1 stalk Diced celery stalk
- 2 packs Seasoning from Red Rice Ramen
- 1 Bundle Fresh Parsley
- 2 - 3 Chicken Leg Quarters Cut into halves
- olive oil
- Paprika
- Garlic Powder
- Onion Powder
- Poultry
- Slap Ya Mama
Notes
Ingredients:
- Green Bell Pepper
- Onion
- Thyme Sprigs
- Celery
- Garlic
- Corn
- English Peas
- Baby Cut Carrots
- Green Beans
- Chicken Stock
- Fortune Red Rice Ramen
- Fresh Parsley
- 2 - 3 Leg quarters
- Onion Powder
- Garlic Powder
- Poultry
- Slap Ya Mama
- Water
- Olive oil
Directions:
- Cut and separate the thigh from the leg. Season the Leg Quarters.
- Heat olive oil to soup pot. Brown the chicken legs and thighs until brown on both sides. About 10 minutes.
- Add chicken stock, water, veggies (onions, bell peppers, celery, garlic, sprigs of thyme).
- Cook on medium to high heat, 35 minutes. About halfway through the cooking time, Remove the meat, remove the skin of the chicken and cut the chicken into chunks or shred. Put back into the pot.
- Open the packs of noodles. Set aside seasoning.
- Put a pot of water boiling in a separate pot for the Ramen noodles. Once boiling. Add noodles. Cook 3 minutes.
- Strain noodles, run warm water over the noodles. Strain Set aside.
- Add peas, corn, green beans, carrots. Stir. Cook about 5 -10 minutes. Until vegetables are tender.
- Add fresh parsley to soup. Stir. Turn off the soup.
- Put noodles in a bowl. Top with the delicious soup.
- Yum. Enjoy!