Chicken, ramen and vegetable soup

Chicken, ramen and vegetable soup

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Try this chicken, ramen and vegetable soup for a low fat meal that the kids will love.

The ingredient of Chicken, ramen and vegetable soup

  1. 1 litre salt-reduced chicken stock
  2. 2 tablespoons salt-reduced soy sauce
  3. 5cm piece fresh ginger, sliced
  4. 1 garlic clove, halved
  5. 400g chicken breast fillets, halved diagonally
  6. 1 large carrot
  7. 270g packet Hakubaku Organic Ramen Noodles
  8. 2 cups small cauliflower florets
  9. 200g green beans, cut into 2cm lengths
  10. 2 green onions, thinly sliced

The instruction how to make Chicken, ramen and vegetable soup

  1. Place stock, soy sauce, ginger, garlic and 3 cups water in a large saucepan over medium-high heat. Bring to the boil. Add chicken. Reduce heat to low. Simmer, covered, for 5 minutes. Remove from heat. Stand, covered, for 5 to 7 minutes or until chicken is cooked through.
  2. Meanwhile, cut carrot into flowers. Using a sharp knife, cut out 5 thin wedges along the length of the carrot and discard. Cut carrot into 5mm-thick slices.
  3. Transfer chicken to a plate. Cover to keep warm. Strain stock. Return stock to pan. Discard solids. Bring stock to the boil over medium-high heat. Add noodles and carrot. Boil, partially covered, for 2 minutes. Add cauliflower and beans. Boil, partially covered, for 4 to 5 minutes or until noodles and vegetables are tender.
  4. Thinly slice chicken. Using tongs, divide noodles and vegetables among serving bowls. Ladle over hot soup. Serve topped with sliced chicken and onion.

Nutritions of Chicken, ramen and vegetable soup

fatContent: 414.187 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 0.8 grams saturated fat
sugarContent: 55.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 36.8 grams protein
sodiumContent: 61 milligrams cholesterol

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