Monday, April 17, 2017

Chicken Ramen Noodle Soup

Lorelei had a sore throat today and requested homemade chicken noodle soup for dinner. I've never written the recipe down - I usually just throw ingredients together - but tonight's combination of flavors hit the spot, so I'm recording the recipe here for future reference. Lorelei devoured it.
Chicken Ramen Noodle Soup
Rotisserie chicken breast, chopped into small cubes (I get ours at Sam's Club and save the rest of the meat for another recipe)
48 oz. low sodium chicken broth
1 small onion, chopped
1 c celery, chopped
1-2 carrots, chopped
1 pkg. oriental ramen noodles
2 T butter
pepper to taste
sprig of parsley (optional)

In large saucepan, melt butter. Stir in onion, celery and carrots; saute until onion is clear. Add chicken broth, bring to a boil, then cover and simmer about 20-30 minutes or until carrots soften.

Spend said 20-30 minutes constructively, like painting your front door a shocking coral-red to match your hanging dala horse.

Break up ramen noodles; add noodles, chicken and 1/4 oriental ramen seasoning packet. Add pepper to taste.

Ladle into bowls, garnish with fresh parsley from the herb garden, gather your people, and enjoy!

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