Making the Most of What’s in Your Pantry with Alyson Hickman
6 oz cooked and shredded chicken breast
3 cups low sodium chicken broth
1 packet plain Ramen
1/2 cup chopped carrots
1/2 white onion
1 stalk celery
1/2 cup sliced peppers
2 cloves garlic
1 Tbsp grated ginger
1/4 cup low sodium soy sauce
4 Tbsp scallion greens
1 Tbsp sesame seeds
Sriracha to taste
1. Bring broth to boil in a pot on the stovetop. Meanwhile, chop carrots, onion, and celery. Mince garlic, and grate ginger.
2. Spray pan with olive oil and add in all veggies. Sautè for ~5-8 mins until they start to soften, then add soy sauce to pan with veggies. When broth starts to boil, add ramen block to pot along with vegetable mixture and remove from heat.
3. Spoon into bowl, top with scallions, sesame seeds, and sriracha and enjoy!