Try chef Tyler Florence's recipe for Chicken Noodle Ramen Soup, a lunch dish from his complete, seven-day menu .
Servings: Serves 4–6
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 2 medium carrots , cut diagonally into 1/2-inch-thick slices
  • 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 quart organic chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces instant Ramen noodles
  • 1 1/2 cups shredded, cooked chicken
  • 1 handful fresh flat-leaf parsley , finely chopped
  • Directions
    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.


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