Soups
LEMON CHICKPEA RAMEN
Chickpeas, please! Add chickpeas, chicken and lemon for an unexpected twist on ramen.
30 min
Prep Time
2
Servings
Top Ramen Chicken
Ingredients
- 1 ¼ lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1 onion, chopped (about 1 ½ cups)
- 1 celery rib, chopped (about ⅓ cup)
- 4 cloves garlic, minced (about 1 ½ tbsp)
- 1 tsp powdered ginger
- 6 cups chicken broth
- 2-3 strips lemon zest from one lemon
- 2 tbsp lemon juice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
- Parsley for garnish
- 2 packets of Top Ramen® Chicken
Instructions
Cook Top Ramen® noodles and set aside.
Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.
Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.
Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
Add the chicken pieces back to the pot. Add the stock and lemon zest strips. Bring to a simmer and simmer for 15 minutes.
Add the noodles, chickpeas, and lemon juice. Bring to a simmer and cook for 5-7 minutes.
Top with parsley and serve.
