Kid Friendly Chicken Ramen Soup

 

This Easy Ramen Chicken Noodle Soup recipe has become one of the go-to soup recipes that I look forward to each fall. The soup uses simple ingredients, is very kid-friendly, comes together in literally a few minutes, and takes some shortcuts. But, still has great flavor!

 

INGREDIENTS

1 tbsp coconut oil

1 medium onion diced

1 red pepper chopped

2 cloves garlic minced

2 inches fresh ginger peeled and minced

1 tbsp green curry not spicy

1 carrot shredded

2 14-oz. cans of coconut milk

1-quart chicken stock

1 lb shredded chicken

1 cup sweet peas

1 package ramen noodles with no seasoning

Salt and pepper

Lime wedges garnish

Fresh cilantro garnish optional

 

For chicken, either use leftover chicken, purchase a rotisserie chicken and shred it, or blanch 1 pound of chicken breasts in lightly salted, barely simmering water, until cooked through 12-15 minutes, and then let cool and shred.

Add coconut oil to a large sturdy pot over medium heat to start soup. Once coconut oil is melted and hot, add onions and peppers and cook for a few minutes until soft.

 

Add garlic, ginger, and curry paste. Cook for one minute.

Add shredded carrot, coconut milk, and chicken stock to a simmer. Simmer for a few minutes to thicken the soup.

Add shredded chicken and peas and turn the heat down to low. Cook for a few minutes to combine flavors. Taste soup and season to taste with salt and pepper.

 

Right before serving, add 1 package of ramen noodles to the soup (discard the flavor packet).

When the noodles are cooked, serve the soup garnished with limes and fresh cilantro.