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Chicken Ramen Noodle
July 18, 2020
The depth of flavor of this soup tastes as though hours and hours were spent working on it, when in fact, the prep and cook time for this dish is a whopping 30 minutes! How is this possible? I use my secret weapon for soups. Home-made Chicken Bone Broth that is packed with flavor and nutrients. I like making chicken bone broth in advance every week for a few reasons.
#1 I have it ready for when its time to make a soup or have any other brothy needs.
#2 Allowing broth or soup to sit overnight or even a few days allows the soup to build a richer flavor.
#3 Saves time and money because I do not have any additional prep for the chicken or the need to buy an additional package of chicken for this recipe.
If you do not have any broth or meat ready to go. You can simply replace it with store-bought broth and 1 lb of chicken thighs. You will need to cook the chicken before placing it into the soup. I would suggest roasting it to add more depth of flavor to the broth.
Tip: If you put too many noodles in this soup and store in the fridge the noodles will become mushy. Only use the amount of noodles that you plan to eat per serving. To re-heat simply bring the soup to a light boil and add in the preferred amount of noodles.
Ingredients
- 10 cups Chicken Bone Broth
- Meat from a cooked whole chicken or roasted chicken thighs
- vermicelli rice noodles
- 1 tbsp Avocado oil
- 1 onion, chopped
- 3 stalks of celery, chopped
- ½ cup carrots, julienne
- 1 bushel Italian parsley, chopped
- 2 Bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tbsp oregano
- tbsp thyme
- ½ tsp celery salt
Instructions
- In a soup pot place: avocado oil, onion, celery, carrots, bay leaves, and cook on medium heat for 5 minutes. Stirring often.
- Add salt, pepper, white pepper, oregano, thyme, and celery salt. Cook for another 3 minutes.
- Add chicken, broth, and bring to a light boil.
- Once boiling drop in vermicelli rice noodles.
- Cook for an additional 3 minutes or until noodles are ready.
- Taste the soup and adjust salt and pepper according to your preference.
- Use tongs to dish out the noodles into each bowl.
- Ladle remaining soup over the noodles.
- Garnish with Italian Parsley.
It is perfectly acceptable to drink the broth right out of the bowl! I know we sure did.
Enjoy!
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