Creamy Chicken Ramen Soup

Creamy Chicken Ramen Soup


There are some soups that make you just wanna jump right in the pot—and this Creamy Chicken Ramen is one of them.
  • 1 tbsp. coconut oil
  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 1 large carrot, cut into thin 2"-long pieces
  • 2 cloves garlic, minced
  • 1 tbsp. curry powder
  • ½ tsp. cayenne pepper
  • Kosher salt
  • 2 (13.5-oz.) cans coconut milk (shaken well)
  • 3 c. Swanson Chicken Broth
  • 2 c. shredded rotisserie chicken
  • ⅓ c. chopped fresh cilantro, plus more for garnish
  • 1 package ramen noodles, reserve seasoning for another use
  • Lime wedges, for serving
  1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
  2. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
  3. Garnish with cilantro and serve with lime.

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