3267. BACON, MUSHROOM and EGG RAMEN CHICKEN NOODLE SOUP

6 packages of chicken ramen
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry

In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.


bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014