Chicken, Ramen And Vegetable Soup

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The ingredient of Chicken Ramen And Vegetable Soup

• 1 litre salt reduced chicken stock
• 2 tablespoons salt reduced soy sauce
• 5cm piece fresh ginger sliced
• 1 garlic clove halved
• 400g chicken breast fillets halved diagonally
• 1 large carrot
• 270g packet hakubaku organic ramen noodles
• 2 cups small cauliflower florets
• 200g green beans cut into 2cm lengths
• 2 green onions thinly sliced

The Instruction of chicken ramen and vegetable soup

• 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
• 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
• 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
• 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

calories: 414 187 calories
calories: 3 grams fat
calories: 0 8 grams saturated fat
calories: 55 2 grams carbohydrates
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calories: n a
calories: 36 8 grams protein
calories: 61 milligrams cholesterol
calories: 1660 milligrams sodium
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