June 6, 2023
Chicken Ramen-noodle Soup
“When the pandemic started, we all stocked our pantries because we never knew when we’d be able to get to a grocery store. I bought some ramen noodles on one of those shopping trips and, one day, I discovered they make an easy and delicious addition to chicken soup.” – Ina Garten
Yield: Serves 6
- Preheat the oven to 350 degrees. Place the chicken on a sheet pan, skin side up, rub with oil, sprinkle with salt and pepper, and roast for 30 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and shred the meat in large pieces.
- Meanwhile, heat the oil in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion and sauté for 6 to 8 minutes, until tender. Add the carrots and sauté for 5 minutes. Add the ginger and garlic and sauté for one minute. Add the chicken stock, bring to a boil, lower the heat, and simmer for 10 minutes.
- Add the shredded chicken to the stock and bring to a simmer. Add the soy sauce and taste for seasonings. Add the noodles. Cut the bok choy in ½-inch-thick diagonal slices and add just the stems to the soup, simmering for 2 to 3 minutes, until the noodles and bok choy are tender. Off the heat, stir in the bok choy leaves and scallions and serve hot.
Recipes excerpted from the book GO-TO DINNERS: A Barefoot Contessa Cookbook by Ina Garten. ©2022 by Ina Garten. Photographs ©2022 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC