Description
A cozy, flavorful bowl blending rich creaminess with bright garlic and tender chicken for an easy weeknight meal.
Ingredients
- 2 cups chicken breast, cooked and shredded
- 4 cups chicken broth
- 2 cups fresh vegetables (e.g., spinach, carrots, bell peppers)
- 4 servings ramen noodles
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat, then add minced garlic and sauté until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded chicken and fresh vegetables, cooking until the vegetables are tender.
- Stir in the heavy cream and soy sauce, simmering for an additional 5 minutes.
- Meanwhile, cook the ramen noodles according to package instructions.
- Drain and add noodles to the soup, stirring gently to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions.
Notes
For a lighter version, substitute heavy cream with half-and-half. Use leftover roasted chicken or the vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion