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Chicken & Vegetable Ramen

Tuscan Bean Soup

Prep time: 15 minutes
Cook Time: 15 minutes
Serves: 4

  • 1 pound boneless skinless chicken breasts, sliced ½-inch thick
  • 1 box (32 ounces) less-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 green onions, thinly sliced, divided
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 package (8 ounces) brown rice stir fry noodles
  • 1 medium carrot, shaved with vegetable peeler
  • 2 cups chopped bok choy
  • 4 refrigerated hard-cooked eggs, sliced
  • 1 teaspoon crushed red pepper (optional)


  1. In large saucepot, heat chicken, broth, garlic, half the onions, soy sauce, ginger and 1 cup water to a boil over high heat; reduce heat to low. Cook 5 minutes or until internal temperature of chicken reaches 165°; remove saucepot from heat. Stir in noodles, carrots and bok choy; cover and let stand 5 minutes. Makes about 10 cups.
  2. Serve ramen topped with eggs, remaining onions and red pepper, if desired.

Per serving:430 Calories, 9g Fat (2g Saturated), 249mg Cholesterol, 341mg Sodium, 50g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 36g Protein

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