CHICKEN MUSHROOM RAMEN RECIPES

Name: Creamy Chicken and Mushroom Ramen
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 serving(s)
Ingredients: 1 (3 ounce) package chicken-flavored ramen noodles; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (3 ounce) can chicken

CREAMY CHICKEN AND MUSHROOM RAMEN RECIPE - FOOD.COM

Creamy Chicken and Mushroom Ramen Recipe - Food.com image

For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (3 ounce) package chicken-flavored ramen noodles
1 (10 3/4 ounce) can cream of mushroom soup
1 (3 ounce) can chicken

Steps:

Cook noodles without seasoning and drain.
Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
Top over noodles and serve.

Nutrition Facts : Calories 203.4, FatContent 11, SaturatedFatContent 3.5, CholesterolContent 15.9, SodiumContent 990.1, CarbohydrateContent 18.6, FiberContent 0.5, SugarContent 1.4, ProteinContent 7.5

CHICKEN AND MUSHROOM RAMEN | SHAPE

Chicken and Mushroom Ramen | Shape image

Enjoy a hot, aromatic bowl of Asian-style noodles by substituting spiralized zucchini for wheat noodles.

Provided by Shape

Categories Healthy Eating

Number Of Ingredients 12

Ingredients

1 medium zucchini
4 skinless, boneless chicken thighs
1 teaspoon salt-free Chinese five-spice powder
½ teaspoon black pepper
8 cups unsalted chicken stock
1 1-inch piece ginger, peeled and cut into matchstick-size pieces
2 cloves garlic, peeled and thinly sliced
4 ounces shiitake mushrooms, stems removed and sliced
5 ounces fresh baby spinach, roughly chopped
2 hard-cooked eggs, halved lengthwise
Sliced scallions
Crushed red pepper (optional)

Steps:

To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set aside.
Preheat broiler. Rub chicken thighs with five-spice powder; sprinkle with black pepper. Place on a foil-lined baking sheet and broil 4 to 5 inches from the heat for 8 to 10 minutes or until done (175°), turning once halfway through. Let stand 10 minutes. Slice chicken and set aside.
Meanwhile, in a large saucepan combine stock, ginger, and garlic. Bring to boiling; reduce heat. Add mushrooms; simmer, uncovered, 2 minutes. Add zucchini noodles; simmer 1 minute. Remove saucepan from heat. Add spinach; stir just until wilted. Stir in chicken.
Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.

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