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Egg Drop Ramen Soup with Chicken

(2 reviews)
Egg Drop Ramen Soup with Chicken
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 2
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Introducing your new go-to weeknight wonder. Quick, easy and full of flavor, this combo of ramen and egg drop soup is a match made in soup heaven.

Ingredients

1
carton (32 oz) Progresso™ unsalted chicken stock
1
package (3 oz) chicken-flavor ramen noodle soup mix
4
green onions, sliced on the bias (1/2 cup), greens and whites separated
1
teaspoon soy sauce
1
cup chopped deli rotisserie chicken
2
eggs, beaten
Chili garlic sauce, if desired

Directions

  • 1 In 4-quart saucepan, heat stock, ramen noodles and flavor packet, green onion whites and soy sauce to boiling over high heat. Boil 2 to 3 minutes or until noodles soften. Stir in chicken; slowly stir in eggs, and cook 30 to 60 seconds or until eggs are cooked through.
  • 2 Divide mixture between 2 bowls. Top with green onion greens and chili garlic sauce.
Tips  

Don’t have rotisserie chicken? Any leftover chicken will do – including fried chicken – as long as it’s not heavily seasoned or coated in a sauce.

Go crazy – with toppings, that is! Toasted sesame seed, strips of nori, extra hot sauce or soy sauce are all great options for making your bowl even more beautiful.

Nutrition Information 
No nutrition information available for this recipe
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