Chicken and Ramen Soup

By nlhartman

Ingredients

• 1 T, vegetable or olive oil
• 1# boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 5 scallions, white and green parts separated and sliced thin
• 2 T grated fresh ginger
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 T. dry sherry
• 2 T soy sauce, plus extra as needed
• 2(3 ounce)packages ramen noodles, flavoring packets discarded
• 3 cups shredded coleslaw mix
• 3 ounces baby spinach
• 1 T seasme oil, plus extra as needed

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate

Step 2

Add scallion whites, ginger and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute. Stir in broth. sherry, and soy sauce, scraping up any browned bits.

Step 3

Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bit-size pieces.

Step 4

Meanwhile, return soup to simmer; stir in noodles and coleslaw mix, and cook until noodles are tender, about 4 minutes. Stir in shredded chicken and spinach and cook until spinach is wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce and sesame oil to taste. Serve.