Sophie's Simple Chicken Noodle Soup
Dress Up the Ordinary
One of our family favorites. Throw away the can and gain flavor without all the salt and additives. This is the simple chicken noodle soup Brad's daughter Sophie grew up on and still eats every week. Great chicken stock and packaged ramen noodles (throw away the spice packet) make it work. For a Thai flair, add Sriracha chili sauce and a bit of Thai fish sauce. Amazing and healthy.
6 cups water
2 packages (1 1/2 ounces each)Fond de Poulet Gold®
1 package (10 ounces) mixed frozen vegetables
2 packages chicken ramen noodles, seasonings discarded
2 cups cooked chicken, shredded or diced into 1/2-inch pieces
Salt and ground black pepper
In a large saucepan, bring the water to a boil and whisk in the Fond de Poulet Gold®,, stirring until it is dissolved.
Add the vegetables, bring to a simmer, reduce the heat to medium, and cook for 20 to 25 minutes, until vegetables are tender.
Add the ramen noodles, stirring to separate them, and simmer for another 5 to 8 minutes, until the noodles are cooked.
Stir in the chicken and simmer another 2 minutes. Season to taste with salt and pepper and serve.