Appetizers / Soups / Salads

Spring Ramen Chicken Soup takes 15 minutes to prepare.

Spring Ramen Chicken Soup takes 10 minutes to cook.

Spring Ramen Chicken Soup makes 2 servings.

The ingredients for Spring Ramen Chicken Soup are:

• 5 cup(s) water
• 2 package(s) ( 3 ounces each) chicken-flavor ramen noodle soup mix, substitute Oriental-flavor
• 2 cup(s) (about 6 ounces) snow peas
• 1 cup scallions chopped
• 1 large carrot
• 1 pound(s) chicken breasts, skinless and boneless
• 1 teaspoon(s) Asian sesame oil

Here is how you make Spring Ramen Chicken Soup:

• In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat. • Meanwhile, remove strings from snow peas and cut each diagonally in half. • Slice green onions and shred carrot. • Cut chicken into 3/4-inch pieces. • Break ramen noodle block into 2 layers. When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles. • Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout. • Remove saucepan from heat. • Stir in sesame oil. Number of Servings: 2Recipe submitted by SparkPeople user LINATIKGAL.

The nutritional information for Spring Ramen Chicken Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 728.5

• Total Fat: 24.8 g
• Cholesterol: 145.0 mg
• Sodium: 2,163.4 mg
• Total Carbs: 56.9 g
• Dietary Fiber: 2.2 g
• Protein: 66.5 g