Ramen Chicken Noodle Soup

Swanson

1 can (14.5 oz) chicken broth (about 1 ¾ cups)

½ tsp. soy sauce

½ tsp. ground ginger

¼ cup peeled carrot cut into matchstick-thin strips

¼ cup sliced celery

¼ cup red bell pepper, cut into 2”-long strips

1 green onion, sliced

1 small clove garlic, minced

2 oz. uncooked ramen noodles, broken up (about ¼ cup)

½ cup shredded cooked chicken

Tidy little portions of veggies!

Heat broth, soy sauce, ginger, carrot, celery, red pepper, green onions and garlic in 1-qt. saucepan over medium-high heat to a boil.

It's certainly an attractive combination.

Stir noodles and chicken into saucepan. Reduce heat to medium and cook 10 min. or until noodles are tender, stirring occasionally. 

Confession: I used all three ounces of ramen in the block instead of just the two. It felt wasteful not to.

Season to taste. Sprinkle with toasted sesame seeds, if desired.

Served with some very fancy celery and peanut butter.

My Rating: 3/5 "I was hype about the Asian accents in this and thought it was going to be a fun spin on Western chicken noodle soup. Disappointingly, in the end the most noticeable flavor in the whole thing was salt. The taste boils out of the vegetables and the chicken broth kind of takes over everything. The ramen is its usual substantial self, though, so if you like ramen you'll still enjoy this. And my salt-loving husband thought this was delicious."