Chicken Ramen Noodle Soup
Ingredients
- 3 quarts water
- 3 lb bone-in, skin-on chicken breasts
- 1¼ tsp salt
- ¼ tsp pepper
- 1 (12-oz) pkg frozen mixed vegetables, thawed
- 1 onion, chopped
- ¼ cup chopped fresh parsley
- 2 (3-oz) pkg chicken ramen noodle soup mix
Instructions
- Bring water, chicken, 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, onion, and parsley to broth; cover and cook over medium heat 20 minutes. Uncover; add ramen noodles and seasoning packets.
- Cook, stirring occasionally, 5 minutes; stir in chicken, and cook 2 minutes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
348
|
348
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 38 | 38 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1142 | 1142 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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