Meat & Seafood
Whole Rotisserie Chicken 1/4 lb
Vegetable Stock 4 cups
Garlic Cloves 7
Yellow Onion 1
Kale Leaves 5
Yellow Corn on the Cob 1
Kosher Salt 1 pinch
Ramen Noodle 6 oz
Extra Virgin Olive Oil 2 Tbsp
Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).
- 5, destemed, chopped Kale Leaves
- 2, sliced diagonally Carrots
- 1/2, diced Yellow Onion
- 7, chopped Garlic Cloves
- 1, shucked, kernels removed Yellow Corn on the Cob
Build The Soup
In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.
- 2 Tbsp Extra Virgin Olive Oil
- 4 cups Vegetable Stock
- 1 pinch Kosher Salt
Add noodles to soup, stir. Let simmer for 2 to 3 minutes, depending on type of noodles, or until tender.
- 6 oz, fresh or dry Ramen Noodle
Add chicken to the soup and heat through.
- 1/4 lb, shredded Whole Rotisserie Chicken
Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.
|Daily value percentage|
|Total Fat||20 g||25%|
|Total Saturated Fat||6 g||31%|
|Unsaturated Fat||14 g|
|Low Cholesterol||25 mg||8%|
|Total Carbohydrate||59 g||22%|
|Fiber Total Dietary||8 g||27%|
|Sugars Total||13 g|
|Good Source: Protein||22 g||45%|
|Excellent Source: Vitamin C||137 mg||150%|
|Calcium Ca||207 mg||15%|
By Innit Culinary Team