It baffles the mind that you can buy an entire case of ramen noodles at Aldi for less than $3. No wonder they're the official meal of college students across the country. When the only cooking supplies I had consisted of a hot pot and tap water ramen noodles made a daily appearance on my menu and I was perfectly fine with it. Now that my kitchen (and budget) has expanded I still have found a use for them! I always keep several packages of ramen noodles in my pantry. If you break them up and toast them under a broiler they make the best topping for any salad, especially an Asian chopped salad or coleslaw...yum! However they tend to get the most regular use at my house around lunch time. I love to doctor them up a bit and make this chicken soup. You can add any veggies you have in your refrigerator or freezer. I prefer carrots, peas, corn, and/or edamame. Some other great options might be cabbage, broccoli, red pepper, celery, or spinach. Feel free to experiment! The same is true with the chicken, you could easily use shrimp, pork or beef instead of the chicken. Just don't skip the cilantro or the red pepper flakes- they're my favorite part! This soup does not keep well so be sure to eat it as soon as its ready and don't plan on keeping leftovers unless you don't mind eating it as pasta instead of soup! Its a perfect spring lunch, especially on rainy days like we're having here today. So run out to Aldi or Walmart or wherever and take advantage of the $3 special- it will make you lunch for the next two weeks. How do you beat that??
Chicken Ramen Soup
Recipe Type: Soup
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
1 pckg chicken ramen noodle soup
2 c. water
1 c. peas
1/2 c. chopped carrots
1/4 c. chopped cilantro
1 c. chicken breast, chopped
1 Tbsp red pepper flakes
1 Tbsp olive oil
salt & pepper to taste
Instructions
In a large soup pot heat the olive oil over medium-high heat. Add the chicken and cook until slightly browned and cooked through. Season with salt and pepper and remove from the pot, place on a plate and keep warm.
Back in the soup pot add 2 cups of water, bring to a boil. Add the seasoning packet from the ramen noodles. Discard the vegetable packet from the soup package.
Add the ramen noodles, peas and carrots and simmer over medium heat for 5 minutes.
Add in the chicken and red pepper flakes, simmer for another 2-3 minutes.
Remove from heat. Separate into 2 or 3 serving bowls and add in the cilantro and salt & pepper to taste.
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