Try chef Tyler Florence's recipe for Chicken Noodle Ramen Soup, a lunch dish from his complete, seven-day menu.
Ingredients:
Serves 4–6- 2 Tbsp. extra-virgin olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 2 medium carrots , cut diagonally into 1/2-inch-thick slices
- 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 quart organic chicken stock
- Kosher salt
- Freshly ground black pepper
- 8 ounces instant Ramen noodles
- 1 1/2 cups shredded, cooked chicken
- 1 handful fresh flat-leaf parsley , finely chopped
Place
a soup pot over medium heat, and coat with the oil. Add the onion,
garlic, carrots, celery and thyme. Cook and stir for about 6 minutes,
until the vegetables are softened but not browned. Pour in the chicken
stock and season with salt and pepper; bring the liquid to a boil. Add
the Ramen noodles and simmer for 3 minutes until tender. Fold in the
chicken, and continue to simmer for another couple of minutes to heat
through. Sprinkle with chopped parsley before serving.
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