Ramen Soup with Chipotle Chicken

Prep 5 min
Total 25 min
Ingredients 10
Servings 4

My first experience with ramen soup was in college. I was always searching for something quick to prepare and one time I was invited to eat at a friend's house. When I saw how quickly she combined the pasta with the broth and vegetables, I knew I had to add it to my list of recipes. I've prepared it regularly since then, especially on these cold afternoons when I'm craving broth more than anything. Today I present you with a recipe for ramen soup with chicken and chipotle that gives it a delicious taste without being to spicy. I love chicken thigh, but you can use your favorite piece of the chicken. You'll find that this soup will leave you satisfied and your family will love it. MORE + LESS -

Ingredients

Roma tomatoes

1/4

white onion

garlic

chipotle in adobo

cube of chicken bouillon

cups of water, divided

tablespoons of canola oil

4-5 chicken thighs, cooked and shredded

packages (3 ozs each) of ramen noodles

Salt to taste

Directions

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1

Blend the tomatoes, onion, garlic, chipotle, bouillon and two cups of water until everything is well combined.
2

Heat the oil in a pot and add the tomato mixture. Let boil for two to three minutes. Add the other two cups of water and the shredded chicken. Once it begins to boil again, lower the temperature a bit making sure that it boils for 10 more minutes.
3

Open the packages of ramen, take the noodles with your hands and break them into pieces and then add to the boiling broth, add salt to taste and let cook for 3 more minutes. You can put away or throw away the packages of seasoning that come with the ramen, as this recipe does not need them.
4

After 3 minutes, remove from the fire and let it cool a bit. Serve immediately.

Expert Tips

If you do not have chipotle in adobo you can use dry chipotle, just rehydrate before using.
If you have leftover soup you'll notice that the pasta absorbs a lot of water, add more water, salt and pepper when you reheat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

My first experience with ramen soup was in college. I was always searching for something quick to prepare and one time I was invited to eat at a friend's house. When I saw how quickly she combined the pasta with the broth and vegetables, I knew I had to add it to my list of recipes. I've prepared it regularly since then, especially on these cold afternoons when I'm craving broth more than anything. Today I present you with a recipe for ramen soup with chicken and chipotle that gives it a delicious taste without being to spicy. I love chicken thigh, but you can use your favorite piece of the chicken. You'll find that this soup will leave you satisfied and your family will love it.