Chicken Noodle Ramen Soup

By RoketJSquerl

A Tyler Florence Recipe:

Authentic Japanese Ramen? No. Good? Yes! This is a quick, easy and yummy dinner when you want something easy and comforting. Plop in whatever you have in the fridge or whatever sounds good--for me, in addition to Tyler's ingredient list, it was pea pods, loads of garlic, dried chili flakes, fresh mint and some sesame seeds. The broth has lots of good flavor and if you use a good, low-sodium stock, you cut a good portion of the sodium and other junk that is in those instant ramen packets. A keeper recipe for when I am under the weather or needing some chicken soup and need it fast, without a lot of bother.

Ingredients

• 2 Tablespoons Extra-virgin Olive Oil
• 1 Medium Onion, chopped
• 3 Garlic Cloves, minced
• 2 Medium Carrots, cut diagonally into 1/2-inch-thick slices
• 2 Celery Ribs, cut in half lengthwise then cut crosswise into 1/2-inch-thick slices
• 4 Fresh Thyme Sprigs
• 1 Bay Leaf
• 1 Quart Organic Chicken Stock
• Kosher Salt and Freshly Ground Black Pepper
• 8 Ounces Instant Ramen Noodles
• 1 1/2 Cups Shredded Cooked Chicken
• 1 Handful Fresh Flat-leaf Parsley, finely chopped

Preparation

Step 1

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.