Monsters University: A Screaming Good TIme
Monsters U Homemade Ramen
A college favorite made healthier! Keep the noodles we all know and love from the Top Ramen package, but chuck the seasoning packet and use fresh ingredients to make this delicious soup. Enjoy your ramen in an oversized mug with a slice of lime.
Sauté the leeks and garlic in a stock pot with the olive oil. Once soft, remove from the pot and brown the chicken on both sides. Once browned, add the leeks and garlic back into the pot with the chicken stock. Simmer for 2 hours until the chicken is tender. Remove the chicken from pot and allow it to cool. While the chicken is cooling, bring the stock to a boil and add the vegetables and the ramen noodles. Cook for 8 minutes. While the noodles and vegetables are simmering, shred the chicken. After the soup has finished cooking, add the chicken back into the ramen and stir to combine.
Serve hot out of your favorite mug with a wedge of lime.
- 2 leeks, sliced into rounds
- 3 tablespoons olive oil
- 2 cloves of garlic, skinned
- 3 chicken thighs with bone and skin
- 1 chicken breast with bone and skin
- 1 teaspoon salt
- 3 quarts chicken stock
- ¼ teaspoon black pepper
- 2 cup carrot, diced
- 2 cup peas
- 2 ears of corn, cut off the cob
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 4 packages Top Ramen
- Lime wedges (optional)