Combine chicken broth, water, snow peas, carrots, green onions, and fresh ginger in a large saucepan. Bring mixture to boiling. Stir in Ramen noodles and 1 packet ramen seasoning (reserving remaining packet for another use), and shredded rotisserie chicken. Cook for 3 minutes or until noodles are tender.
Recipe
Soup, Chili & Stew
Quick Chicken Ramen Soup
Primary Media
Description
Chicken noodle soup gets even faster when you use quick-cooking Ramen noodles.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 (32-oz.) container Hy-Vee 33%-less-sodium chicken broth | ||
2 c. water | ||
1 c. fresh snow peas, halved | ||
¾ c. carrots, sliced | ||
½ c. green onions, sliced | ||
1 ½ tbsp. fresh ginger, grated | ||
2 (3-oz. each) pkgs. roasted chicken-flavor Ramen noodles, reserve 1 seasoning packet for another use | ||
2 c. Hy-Vee shredded rotisserie chicken or Oven Roasted Chicken Leg Quarters |
Things To Grab
- Large saucepan or stockpot
Directions
Related Content, Main Dish
Oven-Roasted Chicken Leg Quarters
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 35mg
- Sodium: 1170mg
- Total Carbohydrates: 32g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%