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Shrimp 'n' Chicken Noodle Soup

 Shrimp 'n' Chicken Noodle Soup
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.