This recipe is actually one of my mom’s creations that she shared with us recently, and it is one of those recipes you want to have multiple times a week because its just.that.good. I love that it is a tasty twist on a lot of the soups I typically think up, and that it was quick, simple, and flexible. If you know me at all by now, you know I always have my Better Bone Broth on hand and that I like to keep things simple by meal prepping ahead of time. This recipe is a perfect use of leftover Easy Peasy Chicken. You really could use almost any produce you happen to have on hand, you could substitute the chicken for another protein such as shrimp, or you could make it vegan by using veggie broth and omitting the animal protein. The sriracha provides the perfect touch of heat at the end, which isn’t something I would’ve thought to add! It is on the table in under 30 minutes and loaded with nutritious goodness. Give this one a whirl and let me know what you think!
Loaded Ramen Soup
Ingredients
- 2 T. olive oil
- 3 cloves garlic
- 1/2 onion
- 1/2 bell pepper
- 1 large carrot
- 2 mushrooms
- 1/2 cup broccoli
- 2 radishes
- 1 stalk celery
- 2 T. coconut aminos
- 1 tsp. Trader Joe's "Everything But The Bagel" Seasoning
- 2 squares brown rice ramen noodles
- 1.5 quarts chicken bone broth
- 1 cup chicken, cooked and shredded
- cilantro
- Sriracha hot chili sauce
Instructions
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Begin by bringing a medium sized pot of water to a boil on the stove.
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Mince the garlic and dice all the other produce. Heat the olive oil in a large cast iron skillet, then add the veggies. Season with the coconut aminos and "Everything But The Bagel" seasoning. Allow to saute until tender, approximately 5-10 minutes.
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While the veggies are cooking, boil the ramen noodles in the water according to the package instructions.
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In a separate medium/large pot, warm the broth and cooked chicken.
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When the noodles are done, drain and rinse with cold water. Set aside.
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Add the cooked veggies to the pot of warm broth and chicken. Stir to combine.
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Divide the noodles between 4 serving bowls. Ladle the broth mixture over the noodles. Garnish with cilantro and sriracha to taste.
