This tasty ramen chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger, and colorful vegetables, and it's ready in less than 30 minutes.
Ingredient
3 ½ cups chicken broth (such as Swanson Original, Natural Goodness, or Organic Chicken Broth)
½ red bell pepper, cut into 2-inch-long strips
2 green onions, sliced diagonally
1 medium carrot, sliced diagonally
1 stalk celery, sliced diagonally
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon ground ginger
1 pinch black pepper
1 cup cooked, shredded boneless, skinless chicken breast meat
4 ounces uncooked ramen noodles, broken into pieces
Direction
Combine broth, bell pepper, green onions, carrot, celery, garlic, soy sauce, ginger, and pepper in a 2-quart saucepan over medium-high heat; bring to a boil.
Stir chicken and noodles into the pan, reduce the heat to medium, and cook until noodles are tender, about 10 minutes.
