Chicken Riddle Soup

 Why did the chicken cross the road? To get a cup of soup!


  • 1 small onion
  • 2 medium carrots
  • 2   celery stalks
  • 2 tablespoons snipped parsley
  • 3/4 pound boneless, skinless chicken breasts (about 3 breast halves)
  • 1/4 teaspoon salt
  • 1   garlic clove
  • 2 packages (2.8 ounces each) chicken flavor ramen noodle soup
  • 5 cups water


  1. On Cutting Board, cut onion into small chunks using Quikut Paring Knife then chop using Food Chopper

  2. Peel carrots with Vegetable Peeler. Cut carrots and celery into 1/4-inch-thick slices using Crinkle Cutter. Place parsley in a small, deep bowl. Snip with Professional Shears.

  3. Rinse chicken under cold running water and pat dry with paper towels. Working over cutting board, use Professional Shears to cut chicken into small cubes. 

  4. Lightly spray (4-qt.) Casserole with vegetable oil using Kitchen Spritzer. Heat pan over medium-high heat 3 minutes. Add chicken cubes, onion, salt and pepper. Press garlic into pan using Garlic Press. Cook and stir with Bamboo Spoon 3-4 minutes or until chicken is no longer pink. 

  5. Stir in carrots, celery, seasoning packets from ramen noodles and water. Bring soup to a boil. Reduce heat to low and cover. Simmer 15 minutes. 

  6. Break noodles into small pieces and stir into simmering soup. Increase heat to medium and cook 3 minutes, stirring occasionally with Bamboo Spoon.

  7. Just before serving, stir in parsley. 


  • 6  servings of 1 1/4 cups

Nutrients per serving:

Approximately 190 calories and 9 grams of fat 

Cook's Tips:

When working with raw chicken in a recipe, place chicken on the cutting board only after all other ingredients have been chopped or sliced and moved off of the Cutting Board. Be sure to wash your hands, cutting board and Professional Shears or knives with hot, soapy water after handling raw chicken. 

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