Quickest Chicken Noodle Soup

By ErinLayton

Ingredients

• 8 cups water
• 2 tablespoons oil (I like to use sesame oil)
• 2 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 carrot, shredded
• 1 cup thinly slivered cabbage (like for coleslaw)
• 2 cloves garlic, minced or crushed
• 1 teaspoon peeled and grated fresh ginger (optional)
• 4 packages chicken- or oriental-flavor ramen noodles
• Soy sauce to taste

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Bring water to a boil in a soup pot. While water comes to a boil, heat oil in a large skillet over medium-high heat until hot. Sauté chicken until browned on all sides and cooked through.

2. Once water comes to a boil, add sautéed chicken, carrot, cabbage, garlic, and ginger to pot. Cook 2 minutes, then add ramen noodles along with only 3 of the flavor packets that come with the noodles. Cook 3 minutes and not a second longer – ramen is best when not cooked to death. Taste, then add a slosh of soy sauce if you like. (I like.)

Note: My kids love the taste of ramen noodles, and I love how quickly they cook. One hint: Never use all the seasoning packets if you're using multiple packages of ramen. I set them aside and use them to make broth for other recipes or to flavor veggies.