The production procedure is extremely simple, you just require to adhere to the methods that we have actually written on this page. The adhering to are the phases of how to cook Blackened Chicken Ramen Noodle Soup Recipe.
Hearty and Healthy, this Blackened Chicken Ramen Noodle Soup is loaded with carrots, kale, and a TON of flavor! Make this the next time you’re craving cozy comfort food – it does the trick every time.
yield 1 large pot of soup; 4 servings
Ingredients
For the Chicken:
1 pound skinless, boneless chicken breast tenders
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
For the Ramen Noodle Soup:
2 tablespoons olive oil
2 tablespoons sriracha hot sauce
1 small onion, diced
2 tablespoons tomato paste
1 tablespoon ginger, grated
3 small carrots, peeled and chopped into small chunks
2 cups kale, roughly chopped
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
4 cups chicken stock
2 cups water
1 tablespoon soy sauce
1 teaspoon rice vinegar (optional; only if you like tang)
3 packages ramen noodles
1/2 cup scallions, chopped
Instructions
For the Chicken:
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, slice the chicken into thin strips. While the chicken is roasting, make the soup.
- Visit Sunday Suppers: Blackened Chicken Ramen Noodle Soup @ bakerbynature.com for full instructions.
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