Chicken and Ramen Soup Recipe

Chicken and Ramen Soup Recipe

Ramen is a Japanese noodle soup often flavored with fish or meats. Our Chicken and Ramen Soup recipe is an easy quick dish that combines fresh vegetables and shredded chicken. This is an easy mid-week recipe!

This recipe is property of GreatChefRecipes.com

Ingredients:
1 tablespoon vegetable oil
1-pound boneless, skinless chicken breasts
Salt and pepper
5 scallions (white and green parts separated), sliced thin
2 tablespoons grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 tablespoons dry sherry
2 tablespoons soy sauce (plus extra for seasoning)
2 (3-ounce) packages ramen noodles (discard the seasoning packets)
3 cups shredded green coleslaw mix
3 ounces baby spinach
1 tablespoon toasted sesame oil (plus extra for seasoning)

Directions:
1. Heat vegetable oil in a Dutch oven over medium-high heat until just smoking.
2. Pat the chicken dry with paper towels and season with salt and pepper.
3. Brown the chicken lightly on both sides (about 5 minutes); transfer to a plate.
4. Add scallion whites, ginger, and garlic to the fat left in the pot and cook over medium heat until fragrant (about 1 minute).
5. Stir in broth, sherry, and soy sauce, scraping up any browned bits, and bring to a simmer.
6. Add the chicken back into the pot, alongside any accumulated juices.
7. Reduce heat to low, cover, and cook until the chicken registers 165°F (about 10 minutes).
8. Transfer chicken to a cutting board, let it cool slightly, then shred it into bite-size pieces using 2 forks.
9. Return the soup to a simmer, stir in noodles and coleslaw mix, and cook until noodles are tender (about 4 minutes).
10. Stir in chicken and spinach, cooking until spinach is wilted (about 1 minute).
11. Stir in scallion greens and sesame oil.
12. Season with salt, pepper, and any additional soy sauce or sesame oil.

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