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Egg Drop Ramen Soup with Chicken

Prep 15 min
Total 20 min
Servings 2

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. ...MORE+ LESS-

By Tablespoon Kitchens

September 25, 2017

Ingredients

carton (32 oz) Progresso™ unsalted chicken broth

package (3 oz) chicken-flavor ramen noodle soup mix

green onions, sliced on the bias (1/2 cup), greens and whites separated

teaspoon soy sauce

cup chopped deli rotisserie chicken

eggs, beaten

Chili garlic sauce, if desired

Steps

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1

In 4-quart saucepan, heat broth, 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 245mg; 82%
Sodium: 1580mg; 66%
Potassium: 460mg; 13%
Total Carbohydrate: 33g; 11%
Dietary Fiber 2g 9% Sugars 7g
Protein: 32g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;