2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water (840 mL)
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot (35 g), fresh or frozen
¼ cup edamame (35 g), fresh or frozen
¼ cup red bell pepper (25 g), fresh or frozen
1 can Campbell’s® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle (115 g), cooked
1 poached egg
How to Make It
1. Step
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. Step
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. Step
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. Step
Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
