Soup warms us when we’re cold, and helps us feel better when we’re sick. When you prepare my spicy ramen-style chicken soup, you can experience new flavors, and still enjoy a classic comfort.
Elevate Your Soup-Making Beyond Opening A Can
In 1962, at the suggestion of a friend, Andy Warhol turned the Campbell’s soup can into a work of art.
What began as one work of art became a collection, and made the already familiar label into something iconic.
To some, it spoke of the growing acceptance of consumer culture.
For too many people, the idea of making soup at home begins and ends with heating up something from a can.
As our consumer culture has advanced, we’ve embraced this ease and convenience at the sacrifice of taste, comfort, and nourishment.
It’s time for a change.
Soup-making is neither difficult nor complicated. And can be one of the most quick and satisfying approaches to the evening meal.
Enjoy a Mix of New and Classic Flavors With Spicy Ramen-Style Chicken Soup
What’s the best-known soup around?
So try my Spicy Ramen-Style Chicken soup.
Looking to ramen for kitchen inspiration means incorporating spices and other ingredients to keep your tastebuds interested.
Additions like Sriracha and jalapeno add a welcome heat that stimulates your palate, and delivers an extra bit of warmth.
This homemade ramen-style soup can boast more flavor, and provide you with a more nourishing meal than something you find on store shelves.
You can even retain the convenience of a packaged product by making extra, and freezing what you don’t eat for ready-made meals later.
Enjoy the Perks of Homemade Meals
If you rely on packaged products for your soups you’re losing out on precious nutrients, while consuming more preservatives and salt.
Don’t sacrifice nutrition or accept the myth that you can save money or time by leaning on soup in a can, pre-packaged meals, or dining out.
In reality, dedicating time to cooking your own meals can be good for your wallet and your health, while also giving you a chance to experiment with recipes, and create something that perfectly suits your taste buds (2).Print
This ramen-style soup is delicious and inexpensive. Make a large batch to freeze in smaller quantities. When you’re hungry, defrost what you need for a quick, satisfying, and spicy meal!
- 1 chicken breast
- 5 cups water
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 3 garlic cloves, whole
- 3 sprigs parsley
- 1 teaspoon black peppercorns, whole
- 1/2 onion, cut into chunks
- 3 garlic cloves, minced
- 1/2 tablespoon Sriracha
- 1 teaspoon onion powder
- 3/4 teaspoon turmeric
- 3 ounces dried ramen noodles, cooked according to package directions olive oil
- fresh jalapeños,
- sliced fresh ginger,
- grated cilantro, chopped
- In a 2.5 quart pot, combine the chicken breast, water, carrot, celery, onion, 3 whole cloves of garlic, parsley, and black peppercorns.
- Bring to a boil, then quickly reduce to just a simmer, where bubbles break gently on the surface. Simmer for 15-20 minutes.
- Remove chicken breast from the pot and set aside to cool.
- Strain the vegetables from the poaching liquid, reserving the liquid (toss the vegetables – they’ve given everything they have to the broth).
- When the chicken breast has cooled, shred or chop it.
- Heat another 2.5 quart pot until just hot.
- Add enough olive oil just to coat the bottom of the pot.
- Next, add the minced garlic and sauté just until garlic is fragrant.
- Add the onion powder and turmeric followed by the reserved poaching liquid.
- Then, add the Sriracha sauce.
- Return the chicken to the mixture and and add the cooked ramen noodles.
- Gently reheat.
- Ladle into bowls and garnish with fresh, sliced jalapeños, fresh grated ginger, and chopped cilantro.
This soup can easily be extended by throwing in your favorite roasted or sautéed
- Serving Size: 1 cup
- Calories: 260
- Sugar: 8.4 g
- Sodium: 707.4 mg
- Fat: 2.1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.2 g
- Fiber: 7 g
- Protein: 10.9 g
- Cholesterol: 10.3 mg
See Also: Jalapeño Cream Soup