• 3/4 pound skinless, boneless chicken breast halves – cubed
  • 2 medium carrots, sliced
  • 1 small onion, chopped
  • 2 celery ribs, sliced
  • 1 garlic clove, minced
  • 5 cups water
  • 1/4 teaspoon pepper
  • 2 (3 ounce) packages chicken ramen noodles


In a large saucepan coated with nonstick cooking spray, saute the chicken, carrots, onion, celery and garlic until chicken is no longer pink. Add water, pepper and contents of seasoning packets from the noodles. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.

Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender.