Chicken Ramen Soup Recipe

Ingredients

• 1 tablespoon olive oil, or as needed
• 4 stalks celery, diced
• 4 medium carrots, peeled and chopped
• Salt and ground black pepper to taste
• 5 cloves garlic, minced
• teaspoon ginger paste
• 10 cups chicken stock
• 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
• 1 tablespoon soy sauce
• 3 (3 ounce) packages ramen noodles (flavor packets discarded)

Directions

1. Heat the olive oil in a soup pot over medium heat.
2. Add the diced celery and chopped carrots. Season with salt and pepper, and cook for about 10 minutes, until the vegetables are softened.
3. Stir in the minced garlic and ginger paste. Cook for another minute, allowing the flavors to blend and the garlic to become fragrant.
4. Pour in the chicken stock, bring the mixture to a boil, and then lower the heat to a simmer.
5. Add the shredded rotisserie chicken and soy sauce to the pot. Let it simmer for 1 hour, stirring occasionally.
6. Meanwhile, bring a large pot of water to a boil. Add the ramen noodles and cook, stirring occasionally, until they are tender but still firm to the bite, about 2 to 3 minutes.
7. Drain the noodles and set them aside.
8. To serve, place the ramen noodles into individual soup bowls. Ladle the hot chicken soup over the noodles and enjoy!

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.