Shrimp 'n' Chicken Noodle Soup Recipe

Shrimp 'n' Chicken Noodle Soup Recipe Rating 3

Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It’s a wonderful way to dress up ramen noodles.

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Shrimp 'n' Chicken Noodle Soup Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
5 20 25

Ingredients

  • 1/4 cup chopped sweet onion
  • 3 green onions, sliced
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 3/4 cup frozen cooked salad shrimp, thawed
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup cubed cooked chicken
  • 1 package (3 ounces) chicken ramen noodles
  • 2 tablespoons crumbled cooked bacon, optional

Directions

  • In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender.
  • Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired. Yield: 4 servings.

Originally published as Shrimp 'n' Chicken Noodle Soup in Simple & Delicious November/December 2007, p30

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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