Ramen Chicken Noodle Soup

When we were growing up, Ramen Noodles was both a treat and a necessity–inexpensive, quick to cook, and delicious. It is also decidedly NOT gluten free. I've been missing it and when Randy found a recipe, I was determined to make it. Enter Lotus Foods GF Rice Ramen noodles! They are hearty and delicious and stand up to this recipe perfectly. A quick and easy noodle soup.

Ingredients

  • 3 ½ cups chicken broth

  • 1 teaspoon coconut aminos

  • 1 teaspoon ground ginger

  • 1 dash black pepper

  • 1 medium carrot, sliced diagonally

  • 1 stalk celery, sliced diagonally

  • ½ red bell pepper, cut into 2-inch-long strips

  • 2 green onions, sliced diagonally

  • 1 clove garlic, minced

  • 4 ounces broken-up uncooked Lotus Foods GF Rice Ramen noodles (3 bricks)

  • 1 cup cooked, shredded boneless, skinless chicken breast meat

Directions

  1. Sauteé ginger, black pepper, carrot, celery, red pepper, green onions, aminos, and garlic in a 2-quart saucepan over medium-high heat.

  2. Add the broth, and bring to a boil

  3. Stir the noodles and chicken in the saucepan.

  4. Reduce the heat to medium and cook for 4 minutes or until the noodles are done.

Chicken, Entrees, Soups and ChilisJ.T. EllisonComment