Oriental Chicken Ramen Soup for Six
- Number of Servings: 6
Ingredients
Chicken:3 frozen boneless skinless chicken breasts, approx. 3 oz each (I used Trader Joe's)3 large garlic cloves, sliced in half horizontally and paperskin removed4 tbsp Yamasa Less Salt Soy SauceSoup: 4 packages Maruchan Oriental flavor Ramen Noodles2 cups bagged shredded coleslaw, w/out the dressing if that is included1 (14.5 oz.) can sliced carrots6 tbsp green onion, sliced (white & green parts), for garnishing
To prepare the chicken: Preheat oven to 400 degrees Farenheit. Spray shallow roasting pan, preferably glass. with cooking spray and place chicken breasts in pan. Place two garlic halves on each breast. Pour soy sauce over chicken breasts. Cover pan with foil and bake for 20 minutes.
Flip breasts with tongs, pierce skin of chicken and insert cloves in slits. Bake uncovered for 20 more minutes. Remove from oven and set aside to cool slightly.
After 10-15 minutes, use tongs to remove chicken breasts from roasting pan to a cutting board. Discard garlic cloves. Carefully slice chicken in thin slices, and remove to a small bowl or dish. Set aside.
To make soup: Rinse and drain carrots in a colander in the sink. This will reduce sodium by 40%. Separate the flavoring packets from the noodles. Keep three flavoring pkts for the soup and either discard or save the fourth packet for another use. Pour 8 cups of water into a 3-4 quart saucepan. Add coleslaw. Bring to a boil.
Add noodles to boiling water and boil for 3-4 minutes until noodles are tender. Turn off stove heat and add the three flavoring packets to the soup, stirring to completely mix. Add chicken slices, ladle soup into bowls, and serve immediately. Just before serving, sprinkle each bowl with 1 tbsp of sliced green onion.
Serving Size: Makes 6 generous servings of soup.
Flip breasts with tongs, pierce skin of chicken and insert cloves in slits. Bake uncovered for 20 more minutes. Remove from oven and set aside to cool slightly.
After 10-15 minutes, use tongs to remove chicken breasts from roasting pan to a cutting board. Discard garlic cloves. Carefully slice chicken in thin slices, and remove to a small bowl or dish. Set aside.
To make soup: Rinse and drain carrots in a colander in the sink. This will reduce sodium by 40%. Separate the flavoring packets from the noodles. Keep three flavoring pkts for the soup and either discard or save the fourth packet for another use. Pour 8 cups of water into a 3-4 quart saucepan. Add coleslaw. Bring to a boil.
Add noodles to boiling water and boil for 3-4 minutes until noodles are tender. Turn off stove heat and add the three flavoring packets to the soup, stirring to completely mix. Add chicken slices, ladle soup into bowls, and serve immediately. Just before serving, sprinkle each bowl with 1 tbsp of sliced green onion.
Serving Size: Makes 6 generous servings of soup.
Nutritional Info Amount Per Serving
- Calories: 351.4
- Total Fat: 10.6 g
- Cholesterol: 22.5 mg
- Sodium: 609.6 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.0 g
- Protein: 21.4 g
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