Simple Way to Progresso Gluten Free Chicken Noodle Soup

Ramen Chicken Noodle Soup

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Recipe Summary Ramen Chicken Noodle Soup

This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.

Ingredients | Progresso Gluten Free Chicken Noodle Soup

3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth

1 teaspoon soy sauce

1 teaspoon ground ginger

1 dash black pepper

1 medium carrot, sliced diagonally

1 stalk celery, sliced diagonally

½ red bell pepper, cut into 2-inch-long strips

2 green onions, sliced diagonally

1 clove garlic, minced

4 ounces broken-up uncooked ramen noodles

1 cup cooked, shredded boneless, skinless chicken breast meat

Directions

Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

Tip: For an Interesting Twist: Use 1 cup sliced bok choy for the celery and 2 ounces uncooked cellophane noodles for the curly Asian noodles. Reduce the cook time to 5 minutes.

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Info | Progresso Gluten Free Chicken Noodle Soup

prep: 5 mins additional: 20 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Ramen Chicken Noodle Soup

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