#1251 - Crockpot Chicken and Ramen

(by Shirley McNevich)

6 boneless/skinless chicken breasts OR skinless chicken thighs
16 oz. baby carrots (washed and cut into coin shaped pieces)
1/2 cup chopped celery
1 - 8oz. can sliced bamboo shoots (drained)
1 - 8oz. can sliced water chestnuts (drained)
2 - 3oz. ramen noodles (chicken flavor)
32oz. chicken broth
1 cup sugar snap peas
2 green onions (chopped)
salt and pepper to taste

Salt and pepper each chicken breast--add carrots, celery, bamboo shoots, water chestnuts, ONE of the ramen noodles seasoning packets, chicken breasts, and chicken broth to the crockpot--put the lid on, turn heat to low and cook 7-8 hours. When ready to serve use tongs to remove the chicken breasts and cut them into bite sized pieces and return them to the crockpot--stir. Break both ramen noodles packages using your hands and put the broken noodles into the crockpot--stir. Add the sugar snap peas and the chopped green onions--turn crockpot heat on high, stir and cook ten minutes or until noodles are done (with lid on the crockpot). Add second seasoning pack if you wish.

#549 - Oriental Noodle Soup

(by Shirley McNevich)

1 medium chopped onion
2 cups water
2 - 14.5oz. cans low salt chicken broth
2 cups frozen stir fry vegetables
1 package Oriental flavor ramen noodles
2 cups chopped cooked chicken

Coat a medium saucepan with Pam cooking spray. Add chopped onion and cook on medium a few minutes until softened. Add chicken broth and 2 cups water--stir, then bring to a boil. Add stir fry vegetables, chicken, ramen noodles and the flavor packet from the noodles--cook and stir until noodles are tender and vegetables are hot.