Chicken Ramen Minestrone - Innit

Ingredients

4 Servings

Meat & Seafood

  • Whole Rotisserie Chicken 1/4 lb

Dry Goods

  • Ramen Noodle 6 oz

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Produce

  • Lemon 1

  • Fresh Oregano 1 bunch

  • Garlic Clove 7 cloves

  • Yellow Onion 1

  • Italian Parsley 4 sprigs

  • Red Tomatoes 2

  • Swiss Chard Leaves 2

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • White Beans 1 can

  • Canned Crushed Tomatoes 1/4 lb

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Spices

  • Kosher Salt 1 pinch

Preparation

  1. Prepare Vegetables

    Prepare ingredients.

    • 2, destemed, chopped Swiss Chard Leaves
    • 7 cloves, chopped Garlic Clove
    • 1/2, diced Yellow Onion
    • 2, diced Red Tomatoes
  2. Build The Soup

    In a medium pot, sauté onions, garlic, oregano & diced tomatoes in oil over medium heat for 2 minutes. Add crushed tomatoes, beans, chard & stock. Simmer for 5 minutes. Mix in lemon zest. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 bunch, hand torn Fresh Oregano
    • 1/4 lb Canned Crushed Tomatoes
    • 1 can, drained White Beans
    • 4 cups Vegetable Stock
    • 1, zested Lemon
    • 1 pinch Kosher Salt
  3. Add Ramen

    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
  4. Add Chicken

    Add chicken to the soup and heat through.

    • 1/4 lb, shredded Whole Rotisserie Chicken
  5. Serve

    Ladle soup into bowls. Garnish with parsley leaves, parmesan & olive oil if desired.

    • 4 sprigs Italian Parsley
    • 1/4 cup Grated Parmesan Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 7.0 g 35%
Unsaturated Fat 13 g  
Low Cholesterol 30 mg 9%
Sodium 1760 mg 80%
Total Carbohydrate 75 g 27%
Excellent Source: Fiber 13 g 46%
Sugars Total 10 g  
Excellent Source: Protein 28 g 56%
Good Source: Vitamin C 35 mg 40%
Good Source: Calcium 338 mg 25%
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By Innit Culinary Team