lemon chicken and ramen noodle soup
Back in the ol’ college days, “cooking” was a relative term.
Cooking, by definition, for a college student is: pressing a button to reheat or the act of pouring liquid into some kind bowl or cup.
So, you could image what my grocery-shopping list looked like as a college student. I was confined to the inner aisles. I would stroll the aisles of the grocery store stopping first in the frozen food section for a DiGiorno pizza. Next, I cruised the cereal aisle for a box of Cinnamon Toast Crunch or Golden Grahams depending on my sugary mood, and lastly a pit stop in the ethnic aisle for Ramen noodles.
Have you ever noticed in the ethnic food aisle is like hoarders-R-us? There’s always 15 different kinds of tortillas (soft taco, carb-lite, whole wheat, etc). How can you possibly choose one? The rice section alone will make you want to cry. If I don’t pick the black wild rice, well, the cajun rice is going to hold a grudge against me. And then there’s Ramen. I swear the grocery stores stock packages of Ramen from 1987. Have you ever seen Ramen not on sale? And, it’s never just one package that is on sale, you have to buy 10 all at once. They must get crate shipments of Ramen everyday because they never run out.
Anyways, my theory of the endless Ramen supply leads me to believe there’s a reason why “Ramen Restaurants” are popping up everywhere. When the world ends, the only thing left on this planet will be those half/half cups they leave on restaurant tables and Ramen noodles. I swear it’s a conspiracy to never exhaust the supply of Ramen noodles.
Well, if my conspiracy theory is true, then I have the perfect way to use up those noodles. With spring in full swing, I figured I would take a classic light soup and give it a fun spin. Traditionally, this lemon chicken soup is made with orzo, but I say, why not use Ramen noodles instead? Brilliant, right? Bueller?
The fun part about this dish is that it keeps with the theme of quick and easy. The soup takes less then 30 minutes to make, but doesn’t require a microwave or those nasty-mcnasty MSG’s. Hip-hip, hooray!
Okay, where did I put the number for DiGiorno delivery?
Lemon Chicken and Ramen Noodle Soup
1 tablespoon olive oil
1 leek, washed, chopped
2 celery stalks, chopped
1.5 pounds boneless skinless chicken thighs
6 cups chicken stock
salt and pepper
2 packages ramen noodles
1/4 cup fresh dill, chopped
Lemon halves (for garnish)
Preheat a large dutch oven to medium heat. Add olive oil. Then add leek and celery, cook for a few minutes until veggies begin to soften. Add chicken thighs and stock, with a sprinkle of salt and pepper. Bring the pot to a boil, cover with a lid, and then turn heat to a simmer. Cook for about 15 minutes or until the chicken is no longer pink. Once chicken has cooked, turn heat off, remove chicken, and set aside to cool. Once the chicken has cooled, cut into bite sized pieces.
Return the pot to a boil and add ramen noodles. Cook for about 5 minutes or until al dente. Remove the pot from the stove and stir in chicken and dill. Serve in bowls and garnish with lemon halves.
recipe adapted from Bon AppetitAll images and text ©
I made homemade chicken stock this weekend with lots of fresh dill – so so good!!!!!
Nice! I haven’t used dill in chicken stock until this recipe, and now, I am hooked! It really adds an extra layer of flavor fo’ sure!
I was thinking about lemon chicken the other day. I use to make it all the time in college. I would marinade the chicken all day, then we’d grill out at night. I went to school in Arizona and it was too blistering hot to cook in the kitchen. Ramen is something else, I don’t think I have had since college, and you just managed to introduce them. Like this recipe!
I didn’t know you went to school in AZ. That’s so fun! I had a bunch of friends go to ASU. And you should definitely buy some ramen. It will be our little secret:)
oh man, I haven’t bought ramen noodles in probably 10 years. I think I am going to break the streak now. This sounds fantastic!
You should totally buy some! I won’t tell anyone:)
Love how light and bright this soup sounds!
Thanks, Kathryn! It really is a light and flavorful soup!
Kid you not, I made a salad this weekend and used a package of ramen. I told Paul that I probably hadn’t bought a package of it since college. I LOVE this!
Ha! YES!!!! I am so glad I’m not the only one that uses Ramen:) It’s not that bad if you just use the noodles!
I second Liz’s call for dill in chicken stock! I do this too….so delicious!
I’m also having scary college flashbacks of cooking nearly everything under the sun in the micorwave. Thanksfull, I’ve moved up in the world since then 🙂
Right?!! I rarely use my microwave nowadays. Strangely, it felt weird to not heat these noodles up in there. Thank goodness we have moved up in this world!
OK for real, BRILLIANT. I ate waaaay too much ramen for my (and my sodium health’s) own good in college, but I still sort of love it. This is a great way to make it more adult and fancy-like!
GAH! It’s crazy how much sodium we inhaled back in the ol’ college days. How I’m not a walking salt lick is beyond me!
Dill in chicken stock is intriguing to me…I haven’t tried it! I love dill though, so I think it is on my list! This recipe looks so yummy.
Dill in chicken stock, life changer. You totally need to make a batch!
I’m a little bit obsessed with all things salty, brothy and chicken soupy. This is right up my alley! Pinning!
Me too! I could live off salty foods. And thanks for the pin!
umm ramen is delicious and yours looks nothing short of it! i ate so much ramen as a kid (haha) that i don’t think i went near it in college. i was kind of the opposite, lol
Dang! So jelly you got to eat ramen as a kid. My Mom never bought it for my brothers and I, which is why I went overboard in college!
Ramen is an old favorite! Your looks totally, crazy delicious!! I need to go buy some ramen now!
You sure do! Wouldn’t it be fun to have an old school ramen party?!!
Sooo I totally craved ramen when I was pregnant! It was super easy for me to make and tasted so GOOD! Love this delicious version ~ would have come in handy about a year ago!
Oh, shoot! Well, if you ever get a hankering again, you should totally whip this up!
You just brought back fabulous memories of my days in the dorm! I always added fresh lime juice to my ramen to spruce it up and definitely should have thought to add chicken and make it all gourmet! I’d eat this soup any day of the week!
Love the addition of the fresh lime juice. We need to get together and have an old school Ramen party some day!!
I have 5 packages of ramen that I got for like 79 cents languishing in the back of my cupboard – you just gave them a second shot at life.
My grilled cheese maker was my go-to in college! I don’t make a lot of homemade soups but I think I can do this!
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I came here for permission to add ramen to my 5 hour chi Ken and dill stock