Try chef Tyler Florence's
recipe for Chicken Noodle Ramen Soup, a lunch dish from his complete, seven-day menu
Servings: Serves 4–6
Ingredients 2 Tbsp. extra-virgin olive oil1 medium onion , chopped3 cloves garlic , minced2 medium carrots , cut diagonally into 1/2-inch-thick slices2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices4 sprigs fresh thyme1 bay leaf1 quart organic chicken stockKosher saltFreshly ground black pepper8 ounces instant Ramen noodles1 1/2 cups shredded, cooked chicken1 handful fresh flat-leaf parsley , finely chopped
Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.