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Chicken Ramen-Noodle Soup

Source of Recipe

From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"When the pandemic started, we all stocked our pantries because we never knew when we'd be able to get to a grocery store. I bought some ramen noodles on one of those shopping trips and one day I discovered they make an easy and delicious addition to chicken soup. I added baby bok choy and ginger for flavor and texture."

List of Ingredients

◦ 2 split (one whole) chicken breasts, skin-on, bone-in
◦ 3 tablespoons canola or vegetable oil, plus extra for the chicken
◦ Kosher salt and freshly ground black pepper
◦ 1 � cups chopped yellow onion (1 large)
◦ 2 cups (�-inch-thick) sliced carrots, scrubbed (3 to 5 carrots)
◦ 3 tablespoons peeled and minced fresh ginger
◦ 1 tablespoon minced garlic (3 cloves)
◦ 10 cups simmering chicken stock, preferably homemade
◦ 1 tablespoon soy sauce
◦ 1 (3-ounce) package ramen noodles (discard the flavor pack)
◦ 8 ounces baby bok choy, leaves separated, trimmed, and cleaned
◦ 6 scallions, white and green parts, trimmed and sliced diagonally


Recipe

Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and shred the meat in large pieces.

Meanwhile, heat the oil in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion and saut� for 6 to 8 minutes, until tender. Add the carrots and saut� for 5 minutes. Add the ginger and garlic and saut� for one minute. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes.

Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in �-inch-thick diagonal slices and add *just* the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot.

Serves 6





❧ Instead of cooking the chicken breasts, you can add shredded leftover roast chicken.