Shrimp 'n' Chicken Noodle Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon, optional


  1. 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.
  2. 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

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