A delicious way to repurpose Ramen noodles. The broccoli and mushrooms make this lunch bowl fantastic!

Chicken Veggie Ramen Bowl

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 tablespoons olive oil
  • 8-oz. package mushrooms, chopped
  • 2 cups broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Salt and pepper, to taste
  • 48 oz. chicken stock
  • 2 cups shredded, cooked chicken (suggestion: pull meat from a Rotisserie chicken)
  • 2 packages Ramen noodles
  1. Instructions
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add mushrooms, broccoli, garlic, parsley, salt and pepper. Cook for 5 minutes, or until veggies are fragrant and begin to get soft.
  3. Add chicken stock and bring to a boil over high heat. Simmer over medium-low heat for 5 minutes. Add chicken and Ramen noodles and simmer for an additional 5-7 minutes, or until noodles are cooked through. Serve warm!