Creamy Chicken Instant Ramen

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Instructions

1. 1

   Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8–10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.

2. 2

   Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3–4 minutes, until the vegetables are starting to become tender.

3. 3

   Stir in the Campbell’s® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3–4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.

4. 4

   Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.

5. 5

   Enjoy!

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