Chicken Ramen Noodle Soup
Ingredients
- 3 quarts water
- 3 lb bone-in, skin-on chicken breasts
- 3 stalks celery, cut into 1-inch pieces
- 1¼ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg frozen mixed vegetables, thawed
- ¼ cup chopped fresh parsley
- 2 (3-oz) pkg chicken ramen noodle soup mix
Instructions
- Bring water, chicken, celery, salt and pepper to a boil in a large Dutch oven over medium-high heat.
- Cover, reduce heat, and simmer 30 minutes or until chicken is done.
- Remove chicken, reserving broth; skin, bone, and shred chicken.
- Add mixed vegetables and parsley to broth; cover and cook over medium heat 20 minutes.
- Uncover; add ramen noodles and seasoning packet.
- Cook, stirring occasionally, 5 minutes; stir in chicken, and cook 2 minutes.
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