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Old School Ramen Chicken Soup

There are so many great dishes you can make using packages of Ramen noodles, but this Old School Ramen Chicken Soup is one of our all-time favorites. With carrots, celery and mushrooms mingling with a hearty helping of shredded chicken, this is one of the most satisfying easy soup recipes you can make. Just follow these simple instructions to make an awesome Ramen noodle soup that's great for fall and winter meals.


  • 1 medium carrot, sliced
  • 1 rib celery, sliced
  • 3/4 cup mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 2 packages ramen, chicken flavor
  • 4 cups water
  • 1 1/2 cup cooked shredded chicken or turkey
  • 2 tablespoons flour
  • 2 green onions, sliced
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons parsley, finely chopped


  1. Saute carrots, celery and mushrooms in butter until tender.
  2. Add noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables. Cook for 3 minutes.
  3. Thoroughly combine flour and remainign 1/2 cup cold water. Stir into soup. Cook and stir until thickened.
  4. Stir in green onions. Serve immediately, garnished with cheese and parsley.



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This is a very quick chicken noodle soup recipe. Perfect to whip up for a lunch. I think I would like to try it. It's the first recipe I have seen with mushrooms in it as well and I think chicken and mushrooms go so well together. I think what I would like to do is fry the sliced mushrooms separately in butter and garlic and then add them to the soup. I think that would be quite tasty.


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