Chicken-Veggie Soup With Ramen |
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Prep Time: 4 Minutes Cook Time: 6 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Talk about quick and easy - this recipe is IT! And it features the college favorite: ramen noodles to make it extra filling. Recipe comes from College Kids Cook by Carol Field Dahlstrom. Ingredients:
1 (10 3/4 ounce) can condensed chicken vegetable soup |
1 (10 1/2 ounce) can chicken broth |
1 soup can water |
1 (3 ounce) package ramen noodles, discard seasoning packet |
fish cracker (for garnish) (optional) |
Directions:
1. In a large saucepan combine the soup, broth and water. Heat over medium-high heat until the soup is boiling, stirring occasionally. Boil one minute.
2. Add the uncooked ramen noodles and turn down the heat to medium-low. Heat and stir until the noodles are tender, about 2 minutes.
3. Turn off the heat and pour into bowls. Add some fish crackers if you wish.
4. NOTE: If you have leftover cooked vegetables or chicken on hand, cut into small pieces and add to the soup!
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