Chicken ramen-noodle soup from Go-To Dinners (page 87) by Ina Garten

  • scallions
  • ramen noodles
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    You may use the Homemade chicken stock recipe on p. 83.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Homemade chicken stock recipe on p. 83.

  • aceedubs on May 07, 2023

    Can microwave boneless/skinless chicken thighs using David Chang's recipe and use that instead of roasting the chicken if you are short on time.

  • anya_sf on January 06, 2023

    I made about 1/2-2/3 recipe to serve 2 for a more filling dinner, using 8 oz cooked chicken, 6 cups broth, 6 oz bok choy, 1 package ramen. Didn't have green onions, but added some peas and diced avocado at the end. Easy and good, gingery (maybe didn't chop finely enough). We really enjoyed this, but my son wanted more noodles. If making the full recipe to serve 6, I'd double the noodles unless you want very light servings.

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