Spring Ramen Chicken Soup Recipe

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This was a really mediocre recipe as listed.  I’ll post the original recipe and then post an improved version.

Ingredients

• 5 cups water
• 2 packages of (3 ounces each) chicken flavour or oriental flavour ramen noodle soup mix.
• 6 ounces of snow peas (about 2 cups)
• 2 green onions
• 1 large carrot
• 1 pound skinless, boneless, chicken breast
• 1 teaspoon Asian sesame oil

Directions

1. In a 4 quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.  Meanwhile, remove strings from snow peas and cut each diagonally in half.  Slice green onions and shred carrot.  Cut chicken into 3/4 pieces.  Break ramen noodle block into 2 layers.
2. When water mixture boils, a snow peas, green onions, carrot, chicken an noodles.  Cook 3 to 5 minutes over high heat or until chicken just loses it’s pink color, throughout.  Remove saucepan from heat.  Stir in sesame oil.

Note: We all found the recipe really bland and it’s because it uses 5 cups of water instead of a combination of soup stock and water.  I would suggest going with 2 1/2 cups of beef soup stock and 2 1/2 cups of water.

Sources: Good Housekeeping: Budget Dinners