- 1
Ingredients
- 32 oz chicken stock
- 5 cups water
- 3 chicken bouillon cubes
- 2 boneless, skinless chicken breasts
- 1/2 cup chopped green onions, plus more for garnishing
- 1 cup thinly sliced mushrooms
- 1 1/2 teaspoons chopped garlic
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
- 3 – 3 oz packages ramen noodles, flavor packets removed.
Preparation
Step 1
Directions:
In a large pot, bring the chicken stock, water and bouillon cubes to a low boil. Add in the chicken breasts and poach them until cooked through, about 10-12 minutes. Add in the green onions. At this point, the stock and chicken can be reduced to a simmer and cooked for 1-2 hours to develop more flavor, or can be moved onto the next step.
Remove the chicken from the stock and set aside. Add the mushrooms, garlic, soy sauce, salt and pepper into the pot and cook until the mushrooms are cooked through, about 5 minutes. Add the ramen noodles into the pot and use a fork to string them apart as they cook. Cook the ramen noodles for 3-4 minutes and reduced the heat to low.
Thinly slice the chicken breasts and place the slices back into the ramen noodles to be warmed through. Serve with green onion garnish.