October Recipes

Quick Chicken Ramen Soup

Bowl of Quince Chicken Ramen Soup
Hands On:
10 minutes
Total Time:
20 minutes


  • 1 (32-oz.) container Hy-Vee 33%-less-sodium chicken broth
  • 2 cups water
  • 1 cup fresh snow peas, halved
  • ¾ cup sliced carrots
  • ½ cup sliced green onions
  • 1 ½ tbsp grated gingerroot
  • 2 (3-oz.) pkg. chicken flavor ramen noodle soup
  • 2 cups shredded Oven-Roasted Chicken Leg Quarters with skin and bone removed
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Combine chicken broth, water, snow peas, carrots, green onions and ginger in a large saucepan. Bring to a boil.
Stir in ramen noodles and 1 packet ramen seasoning (reserving remaining packet for another use), and shredded chicken. Cook for 3 to 4 minutes or until noodles are tender, stirring gently to separate noodles.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 14g 18%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 1170mg 51%
Total Carbohydrate: 32g 12%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 19g 38%

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