- 6
Ingredients
- 1/2 tablespoon vegetable oil
- 1/2 pound boneless, skinless chicken breasts, cooked and shredded
- 2 green onions, sliced thin with greens separated from whites
- 1/4 teaspoon ground ginger
- 1 garlic clove, minced (I use my garlic press)
- 3 1/2 cups low-sodium chicken broth
- 1 tablespoon soy sauce, plus extra as needed
- 1 3-ounce package ramen noodles, flavor packet discarded
- 1 1/2 cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
- 1 1/2 cups fresh baby spinach, roughly chopped
- 1/2 tablespoon sesame oil, plus extra as needed
- salt and pepper
Preparation
Step 1
Makes 6 1-cup servings
1 1/2 cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer).
Stir in ramen noodles and coleslaw and cook for 4 minutes. Add chicken and spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves 4.
(Cook the chicken however is easiest for you – grill, sauté, boil, whatever!)
I do something similar but sub a handful of extra-thin egg noodles which cook up very quickly [or pastina] for the ramen [never been a fan]. Trader Joe's has frozen veg. potstickers and a recipe on their site that is also close to this and very tasty. Also, when someone is ailing in my family or when a cold day is just screaming for chicken soup [i.e., I want it fast], I boil 1 or 2 diced or shredded carrots in about 6cups of water, add enough ''Better Than Bouillon'' organic chicken paste to taste, parsley, and 1/2-3/4c pastina, and a couple packets of cooked chicken [usually I manage to squirrel away some leftover cooked/cubed chicken for the freezer for a quick chicken salad/soup.] If other vegs are around, like broccoli or spinach, they might get thrown in too. I like the asian flair to this dish, it reminds me to use up some of the fresh ginger I picked up last week! Today is a good day for a quick chick soup! :)
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