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Nutrition Facts
Serving Size 1 (393g) Recipe makes 4 servings
Calories 362
Calories from Fat 120		(33%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 1230mg		51%
Potassium 493mg		14%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 2.2g	8%
	Sugars 1.6g
Protein 27.7g		55%
detailed view... how is this calculated?

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Ramen Chicken Soup

Recipe #88037 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Hey Jude
Apr 1, 2004

This soup is so quick and easy and great for busy days. When I don't have cooked chicken on hand, I pick up a rotisserie chicken from the store.

SERVES 4 (change servings and units)

Ingredients

2 (14 ounce) cans chicken broth
2 (3 ounce) packages chicken-flavored ramen noodles
1/2 teaspoon dried oregano or basil, crushed
1 (10 ounce) package frozen chopped broccoli
2 cups cooked chicken or turkey, shredded or cubed
1/4 sliced almonds, toasted

Directions

1
In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
2
Break up noodles.
3
Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
4
Stir in chicken and heat through.
5
Ladle into bowls; sprinkle with almonds and serve.

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Featured Reviews for This Recipe

From: newspapergal

On Feb 14, 2006

Hey Jude, I'm sorry, but I just thought this was OK. I used fresh broccoli & left out the almonds, but basically there wasn't enough liquid - the Ramen noodles really just soaked it up, and even after adding another cup, it was mostly just noodle. I like ramen noodles ok — and I didn't think this recipe really changed the flavor of ramen noodles. The added broccoli didn't really meld with the flavor for me. It was quick & easy, using leftover chicken, but I'm not likely to prepare this again. Thanks.

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From: AmyMCGS

On Jun 6, 2005

I was pleasantly surprised with how good this soup was. I halved the recipe, used a 10oz can of cooked chicken, and left out the almonds. My two year-old daughter and I enjoyed this for lunch, garnished with a bit of Parmesean cheese.

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From: Browntrees

On Apr 27, 2005

Hey Jude! This soup was Gooood!! I used 4 cans of Fat Free Chicken Broth (I like really brothy soup) and added 1/4 tsp. Basil, 1/4 tsp. crushed Garlic, 1/4 tsp. ground Ginger, 1 (4 ounce) can of mushrooms and 1 cup of canned Asparagus (drained) as I didn't have any Broccoli. ***This soup turned out to be a such a winner!! The sliced Almonds really gave the soup a Gourmet look and tasted Pretty Good too! I will definitely make this soup again very, very soon! Hey Jude, Thanks!!

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From: bullwinkle

On Jan 17, 2005

This made a easy and flavorful soup. I used basil for the seasoning. I like a lot of broth on my soup so next time I would use another can of broth. I don't use a lot of salt when I cook so for me it was a little salty. Which is just me since I am asked often if I have forgotten what a salt shaker is used for. Thanks Hey Jude for such a easy soup recipe.

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