This soup was born after I’d been sick for a day and needed something hearty to regain strength. Using whatever was in the house I came up with this flavorful lil beauty. I know these are not the healthiest choices, but sometime ya gotta do what ya gotta do! ;-)
Ingredients:
Preparation:
Boil the chicken in salted water (enough to cover the chicken) for 25 minutes, remove from water and set aside to cool. Add onion and sliced mushrooms to hot water and simmer 10-15 min til tender. Add the beaten egg via fork drizzle (egg drop). Add lima beans & carrots and simmer another 10 minutes. During this time skin and shred the chicken. Add the ramen noodles to pot and after 3 min the seasoning packet. Add the chicken to the soup and season with fresh ground black pepper to taste. Simmer another 5 min and serve.
For those who like cheese, a dash of Pecorino Romano or parmesan is really tasty on top.
Ingredients:
- 4-5 chicken thighs with skin
- 1 onion cut up
- Baby Portobello mushrooms
- 8 oz frozen baby lima beans
- a few carrot shavings (use your veggie peeler)
- 1 pkg chicken flavored ramen
- 1 egg
- Salt & pepper to taste
Preparation:
Boil the chicken in salted water (enough to cover the chicken) for 25 minutes, remove from water and set aside to cool. Add onion and sliced mushrooms to hot water and simmer 10-15 min til tender. Add the beaten egg via fork drizzle (egg drop). Add lima beans & carrots and simmer another 10 minutes. During this time skin and shred the chicken. Add the ramen noodles to pot and after 3 min the seasoning packet. Add the chicken to the soup and season with fresh ground black pepper to taste. Simmer another 5 min and serve.
For those who like cheese, a dash of Pecorino Romano or parmesan is really tasty on top.