Creamy Chicken Instant Ramen
featured in 8 Ways To Enjoy Ramen
Shop Campbell's® Soup to try this recipe for yourself!
90% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 1 serving
- 1 boneless, skinless, chicken breast
- 2 scallions, whole, plus 1, sliced on the bias, divided
- 3 ½ cups water (840 mL)
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
- ¼ cup diced carrot (35 g), fresh or frozen
- ¼ cup edamame (35 g), fresh or frozen
- ¼ cup red bell pepper (25 g), fresh or frozen
- 1 can Campbell’s® Cream of Chicken Soup
- 1 tablespoon soy sauce
- 4 oz ramen noodle (115 g), cooked
- 1 poached egg
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Preparation
- Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8–10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
- Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3–4 minutes, until the vegetables are starting to become tender.
- Stir in the Campbell’s® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3–4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
- Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
- Enjoy!
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