Description
This Easy Rotisserie Chicken Ramen Noodle Soup is packed with flavor and healthy ingredients and ready in less than 30 minutes.
Ingredients
Scale
- 2 large eggs, gently hardboiled, peeled and halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups homemade or high quality boxed chicken broth
- 4 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons toasted sesame oil
- 4 packages dried ramen noodles, seasoning packets discarded*
- 3 cups baby spinach
- 3 cups rotisserie chicken, shredded
- 1 carrot, grated
- 2 green onions, sliced
Additional optional garnishes: sliced radishes, roasted seaweed snacks, shelled edamame, diced avocado, sesame seeds
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add the mushrooms and saute for an additional 1-2 minutes, until mushrooms begin to soften.
- Whisk in chicken broth, soy sauce, toasted sesame oil and 3 cups water.
- Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in ramen noodles until loosened and cooked through, about 2-3 minutes.
- Stir in spinach and rotisserie chicken and simmer until the spinach begins to wilt, about 2 minutes.
- Serve immediately, with eggs and additional garnishes as desired.
Keywords: Ramen, Noodles, Soup, Weeknight Dinner