Spring Ramen Chicken Soup

Spring Ramen Chicken Soup

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 728.5
  • Total Fat: 24.8 g
  • Cholesterol: 145.0 mg
  • Sodium: 2,163.4 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 66.5 g

View full nutritional breakdown of Spring Ramen Chicken Soup calories by ingredient


Ready in about 10 minutes, this easy soup is a great way to spice up normal ramen noodles Ready in about 10 minutes, this easy soup is a great way to spice up normal ramen noodles
Number of Servings: 2


    • 5 cup(s) water
    • 2 package(s) ( 3 ounces each) chicken-flavor ramen noodle soup mix, substitute Oriental-flavor
    • 2 cup(s) (about 6 ounces) snow peas
    • 1 cup scallions chopped
    • 1 large carrot
    • 1 pound(s) chicken breasts, skinless and boneless
    • 1 teaspoon(s) Asian sesame oil


• In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
• Meanwhile, remove strings from snow peas and cut each diagonally in half.
• Slice green onions and shred carrot.
• Cut chicken into 3/4-inch pieces.
• Break ramen noodle block into 2 layers.
When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
• Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout.
• Remove saucepan from heat.
• Stir in sesame oil.

Number of Servings: 2

Recipe submitted by SparkPeople user LINATIKGAL.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    tasty - 9/25/19

  • no profile photo

    Very Good
    I made a chicken soup from most of this, however used orzo since I don't eat Ramen from a package ever, so unhealthy~I used soba noodles instead~ - 9/24/19

  • no profile photo

    Yum - 6/29/19

  • no profile photo

    Easy and tasty! - 1/11/18