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Chicken, ramen and vegetable soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious low-fat chicken and vegetable ramen soup, kid-approved!
Ingredients:
  • 1 litre salt-reduced chicken stock
  • 42.00 gm salt-reduced soy sauce
  • 5cm piece fresh ginger, sliced
  • 1 garlic clove, halved
  • 400g Free Range Chicken Breast, halved diagonally
  • 1 large carrot
  • 270g packet Organic Ramen Noodles
  • 500.00 ml small cauliflower florets
  • 200g green beans, cut into 2cm lengths
  • 2 green onions, thinly sliced
Instructions:
  • In a large saucepan over medium-high heat, combine stock, soy sauce, ginger, garlic, and 3 cups water. Bring to a boil, then add the chicken. Reduce heat to low and simmer covered for 5 minutes. Remove from heat and let it stand covered for 5 to 7 minutes until chicken is fully cooked.
  • Create carrot flowers by slicing the carrot into thin 5mm-thick rounds, discarding the outer wedges.
  • Place the chicken on a plate and cover to keep warm. Strain the stock, discarding solids. Return the stock to the pan and bring to a boil over medium-high heat. Add noodles and carrot and boil partially covered for 2 minutes. Add cauliflower and beans and continue to boil partially covered for 4 to 5 minutes until noodles and vegetables are tender.
  • Slice the chicken thinly. Use tongs to evenly distribute the noodles and vegetables among the serving bowls. Pour hot soup over the ingredients. Top with sliced chicken and onion before serving.

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