Name: Asian Chicken Noodle Soup
Ingredients: 1 immi ramen packet; ¼ yellow onion, diced; 1 celery rib, diced; 2 inch piece of carrot, diced; ½ cup rotisserie chicken, shredded; 2 cups chicken stock; 1 tsp freshly grated ginger; 1 tsp minced lemongrass; 1 tsp chopped fresh thyme; 1 tsp chopped fresh rosemary; 1 bay leaf; ¼ tsp turmeric; 1 ½ tbsp lemon juice; Green onion, thinly sliced; Salt and pepper, to taste

Ingredients

Servings: 1

1 immi ramen packet
¼ yellow onion, diced
1 celery rib, diced
2 inch piece of carrot, diced
½ cup rotisserie chicken, shredded
2 cups chicken stock
1 tsp freshly grated ginger
1 tsp minced lemongrass
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 bay leaf
¼ tsp turmeric
1 ½ tbsp lemon juice
Green onion, thinly sliced
Salt and pepper, to taste

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Instructions

Heat a small pot over medium heat. Add 1 tablespoon olive oil and sauté onion, carrots and celery. Cook until tender, about 3-4 minutes.
Add garlic, thyme, rosemary, ginger and lemongrass and cook until fragrant, about 1-2 minutes.
Add chicken stock, bay leaf, turmeric and ½ cup water. Bring to a boil, then reduce heat and simmer.
On a flat surface, use the back of a spoon to smash the immi ramen noodles into small pieces. Add noodles to the pot along with the rotisserie chicken. Simmer for 5 minutes or until noodles are cooked.
Add lemon juice and adjust seasoning with salt and pepper, to taste.
Garnish with green onions and enjoy!