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This soup has got good spice from a teaspoon of half-sharp Hungarian paprika, good savory flavor from tomato paste, ginger, chicken broth, sautéed onion and garlic and good substance from a shredded chicken breast and ramen noodles. It’s a wonderful way to get rid of leftover chicken and/or Asian noodles and really couldn’t be easier to make; the whole process takes about 15 minutes!
More delicious hearty soups and stews:
- Chunky Chili
- Chicken and Wild Rice Mushroom Soup
- Chicken Andouille Gumbo
- Nutmeg Gnocchi with Mushrooms or Cinnamon Clove Beef Stroganoff
- Slow Cooker Beef Back Ribs
Spicy Tomato Chicken Noodle Soup
- 4 ounces raw ramen or other Asian-style noodles
- 1 tablespoon vegetable oil
- 1/2 small red onion, diced
- 1 garlic clove, minced or pressed
- 1 teaspoon Hungarian paprika
- 1 teaspoon powdered ginger
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1/2 cup water
- 1 cooked chicken breast or other left-over chicken, shredded
- 1 green onion, sliced
- Cook the noodles according to package instructions. Set aside.
- In a Dutch oven heat the oil until shimmering.
- Add the onion and cook until it starts to soften, about 2 minutes.
- Add garlic, paprika, ginger and tomato paste and cook for 1 minute.
- Add chicken broth and water and bring to a boil.
- Add the chicken and the cooked noodles.
- Garnish with green onion and serve.
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