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Easy, Spicy Chicken Ramen Noodle Soup

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"Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup."
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45 m servings 317 cals
Original recipe yields 4 servings


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  1. Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
  3. Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
  4. Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Nutrition Facts

Per Serving: 317 calories; 16.6 g fat; 14.8 g carbohydrates; 26.5 g protein; 219 mg cholesterol; 2596 mg sodium. Full nutrition

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