Easy Creamy Chicken Ramen Recipe 445
PANTRY CREAMY CHICKEN RAMEN SOUP
A 1-serving portion of delicious, creamy soup that's perfect for dorm rooms, cubicles, or wherever the microwave lives.
Provided by Michelle
Categories Easy Comfort Food Recipes
Time 6m
Number Of Ingredients 5
Steps:
- Pour the broken-up noodles into a deep, BPA-free, microwave-safe bowl. I add enough water to cover the noodles, and then put the bowl in the microwave. Cook for 4 minutes on high.
- Add the seasoning packet, seasoning mix, half and half (or cream, or evaporated milk), and the chicken broth, along with any extras (see Recipe Note #2).
- Grate Parmesan cheese on top and serve.
Nutrition Facts : Calories 704 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 38 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1 bowl, Sodium 2024 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
- Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
- Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
- Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
- Enjoy!
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- In a medium bowl add the chicken breasts, combine chili garlic sauce, oil, brown sugar, ground pepper, and salt. Coat the chicken well and marinate for at least 1 hour.
- Heat a skillet and cook the marinated chicken breasts for 12-14 minutes until the chicken is completely cooked. Once done remove the chicken to a cutting board and slice and keep it aside.
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