Food

Chicken Noodle Ramen Soup

Recipe created by Tyler Florence

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 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.

Published 03/11/2009