Ramen Chicken Noodle Soup
This ramen chicken noodle soup is fusion of Asian and American-inspired flavors. Put these two classic soups together and you have a hearty, steaming bowl of goodness!
Servings 6 servings
Equipment
- Stock pot
Ingredients
- 2 tablespoon olive oil
- 6 cloves garlic
- 2 chicken breasts
- 1 tablespoon turmeric
- 2 stalks celery
- 3 carrots
- 1 white onion
- 2 green onions
- 1 lime
- 32 oz ramen broth
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon hoisin sauce
- 2 teaspoon red pepper flakes
- 10 oz Ramen noodles
- 1 bunch cilantro
- 2 hard boiled eggs
Instructions
- Get out and measure all of your ingredients.
- Cut chicken into ½” pieces and season with tumeric. Mince garlic. Add 2 tablespoon olive oil to a pan and cook garlic for 30 seconds. Add diced chicken and saute over medium high heat for 5 minutes. Remove from heat and add chicken to a 2 qt stock pot.
- Wash and cut veggies. Dice celery, carrots, white onion, and green onion. Cut lime into wedges, set aside ½ of the lime to be juiced. Add to the stock pan.
- Pour Ramen broth, juice from ½ of lime, sea salt, black pepper, hoisin sauce, and red pepper flakes into the stock pan and stir. Bring to a boil and reduce to a simmer and cook for 15 minutes.
- Add Ramen noodles and cook for 10 more minutes.
- Serve soup.
- Garnished with a hard boiled egg and fresh cilantro. Enjoy every spoonful.
