carton (32 oz) Progresso™ unsalted chicken broth
package (3 oz) chicken-flavor ramen noodle soup mix
green onions, sliced on the bias (1/2 cup), greens and whites separated
cup chopped deli rotisserie chicken
Chili garlic sauce, if desired
In 4-quart saucepan, heat broth, ramen noodles and flavor packet, green onion whites and soy sauce to boiling over high heat. Boil 2 to 3 minutes or until noodles soften. Stir in chicken; slowly stir in eggs, and cook 30 to 60 seconds or until eggs are cooked through.
Divide mixture between 2 bowls. Top with green onion greens and chili garlic sauce.
- Don’t have rotisserie chicken? Any leftover chicken will do – including fried chicken – as long as it’s not heavily seasoned or coated in a sauce.
- Go crazy – with toppings, that is! Toasted sesame seed, strips of nori, extra hot sauce or soy sauce are all great options for making your bowl even more beautiful.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- How did we not think of egg drop ramen soup before now? Ramen soup and egg drop soup are irresistible on their own, so it only makes sense that together, they would form the takeout-worthy ramen of your dreams. Unlike your average ramen or egg drop soup, which can be about as filling as a large snack, the satisfying combination of tender noodles, meaty chicken and silky eggs in this ramen qualifies it as a legit option for either lunch or dinner. Once you master this soup, take a look at our other soup recipes. We promise each one is nothing short of a steamy bowl of happiness.