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Ramen Chicken Noodle Soup

Ramen Chicken Noodle Soup

5
(6)

This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.

serves 4 (about 1 1/4 cups each)

Ingredients

cost per recipe: $4.92

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth

  • 1

    teaspoon soy sauce

  • 1

    teaspoon ground ginger

  • 1

    dash ground black pepper

  • 1

    medium carrot, diagonally sliced

  • 1

    stalk celery, diagonally sliced

  • 1/2

    red bell pepper, cut into 2 inch long strips

  • 2

    green onion, diagonally sliced

  • 1

    clove garlic, minced

  • 4

    ounces (about 1/2 cup) broken-up uncooked Ramen noodles

  • 1

    cup shredded cooked boneless, skinless chicken breast

view nutrition info

How to Make It

Step 1

Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.

Step 2

Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

Recipe Tips

  • Tip: For an Interesting Twist: Use 1 cup sliced bok choy for the celery and 2 ounces uncooked cellophane noodles for the curly Asian noodles. Reduce the cook time to 5 minutes.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(6)
  • mirgeato

    February 21, 2007

    Ramen Chicken Noodle Soup

    This is as good as what I use to eat while living in Japan.

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  • riconnie

    October 14, 2015

    this recipe is nutrious

    I made this delicious soup- a double batch- my 19 year old had so much of it there was only about 3 cups left. He asked me to make it again so he could take it for his meals at work. In two weeks I have made it 3 times I used 2TBLS of dried celery leaves for the stalk of celery and 1/4 of a green pepper for the red pepper, also use half of a small onion for the green onion , these are the things I had on hand so I didn't have to run to the store

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  • BriJon13

    April 30, 2015

    Restaurant Quality

    Made this soup for me and my husband yesterday evening for dinner. I would recommend this recipe. Delicious and refreshing. I did use baby bok choy instead of celery per the suggestion for "interesting twist". My husband commented that it was probably the best homemade soup he's ever had - and called it restaurant quality. Having leftovers for lunch today at work.

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  • Roger P.

    January 12, 2010

    Ramen Chicken Noodle Soup

    I made this for my wife and she loves it. I've sent it to friends and they all raved about it.

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    (0) (0)
  • tinks1121

    October 29, 2009

    Ramen Chicken Noodle Soup

    Lovely clear soup with a wonderful flavor!

    Was this helpful?

    (0) (0)

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