Chicken Vegetable Ramen with Egg Flower Soup

Submitted By: David Johnstone
Submitted From: Wasilla, Alaska

  • 2 Pkg Chicken Flavor Ramen
  • 1 boneless Chicken Breast, Chunked and seasoned With Johnny's seasoning. (about 1/2" x 3/4" chunks)
  • 1 16oz pkg Frozen California style vegetables
  • 1/4 onion Chopped
  • 1 celery stock sliced in 1/4" pieces
  • 1/2cup frozen peas
  • 3 small green onions sliced in 1/4" pieces
  • 1 egg
  • 2 tablespoons oil

In large fry pan with lid, saute chicken on high heat in oil until brown, place chicken in bowl for later. Saute celery and chopped onion until onion is clear, add vegetables from frozen pkg, Put lid on. (it may be necessary to add a little water to keep veggies from sticking) When vegetables are cooked to liking, stir in prebrowned chicken, add drained Ramen, stir to mix all ingredients. Serves 4. For Ramen preparation see below.

While vegetables are cooking, Bring 6 cups of water to boil. Add Ramen, cook for 3 minutes. Add seasoning from Ramen package, mix in before draing. Drain broth off Ramen. Put broth back on stove, Bring to Boil, add green onions, 1/2 cup peas. While Boiling,slowly pour in beaten whole egg to make "Egg Flower Soup"

Note: Be conservative on salt, the Ramen seasoning has a high sodium content. The Chicken Ramen Dish may be varied by adding your favorite oriental sauce.