Meal: Chicken and Ramen Soup

Servings: 2

Prep Time: 60 minutes

Ingredients

1.5 tsps vegetable oil

1 (8 oz) boneless, skinless chicken breast, trimmed

3 scallions, white and green parts separated and sliced thin

1 TBSP grated fresh ginger

1 garlic clove, minced

3 cups chicken broth

1 TBSP dry sherry

1 TBSP soy sauce, plus extra for seasoning

1 (3 ounce) package ramen noodles (discard seasoning packet)

1.5 cups shredded coleslaw mix

1.5 ounces (1.5 cups) baby spinach

1.5 tsp sesame oil, plus extra for seasoning

Directions

1. Heat vegetable oil in Dutch oven over medium-high heat until jus smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes, transfer to plate. (do not overcook chicken)

2. Add scallion whites, ginger, and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute.

3. Stir in broth, sherry, and soy sauce, scraping up any browned bits.

4. Add chicken, cover, and simmer gently until chicken registers 160degrees (about 10 minutes). Do not overcook chicken.

5. Transfer to cutting board and shred into bit size pieces using two forks.

6. Meanwhile, return soup to simmer, stir in noodles and coleslaw mix, and cook until noodles are tender (about 4 minutes).

7. Stir in chicken and spinach and cook until spinach is wilted (about 1 minute). Stir in scallion greens and sesame oil.

8. Season with salt, pepper, extra soy and sesame oil to taste.

Notes

America's Test Kitchen

Source

Soups and Stews for Two