Lemon Chicken Ramen Soup

Lemon Chicken Ramen Soup
In-N-Out's Special Sauce
istockphoto.com

This soup is hearty but not too heavy. It’s perfect for a quick get together with friends or a family winter meal. 

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4
Servings
879
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 2 cloves garlic, minced
  • 1 ½ pounds boneless skinless chicken breast, cut into strips
  • 6 cups chicken stock
  • Salt and pepper to taste
  • 2 packages instant ramen noodles, without spice packet
  • 1 lemon, cut into quarters

Directions

Heat olive oil in a large pot over medium-high heat. Add leek and garlic and cook, stirring occasionally, for one to two minutes or until soft and fragrant.

Add chicken breast and cook until fully almost fully cooked, about four to five minutes.

Add chicken stock, season with salt and pepper, and bring soup to a boil. Lower heat and simmer soup for about ten minutes, until chicken is cooked through.

Return pot to a boil and add ramen noodles. Cook until firm, about three minutes. Remove from heat and squeeze juice from lemon into soup, avoiding seeds.

Divide soup between four bowls and serve.

Nutritional Facts

Total Fat
24g
34%
Sugar
14g
16%
Saturated Fat
8g
33%
Cholesterol
198mg
66%
Carbohydrate, by difference
95g
73%
Protein
71g
100%
Vitamin A, RAE
17µg
2%
Vitamin B-6
2mg
100%
Calcium, Ca
10mg
1%
Choline, total
183mg
43%
Fiber, total dietary
4g
16%
Iron, Fe
1mg
6%
Magnesium, Mg
53mg
17%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
423mg
60%
Selenium, Se
72µg
100%
Sodium, Na
3329mg
100%
Water
267g
10%
Zinc, Zn
1mg
13%

Lemon Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Lemon Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Lemon Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.