Ramen Noodle Stew
6 - 8 chicken pieces, skin removed (drumsticks and/or thighs)
4 carrots, cut into chunks
1 small onion, sliced very thin
2 c. water
2 pkg chicken flavored ramen noodles
Place chicken, carrots, and onion in slow-cooker.
In a large measuring cup, mix water with the two seasoning packets from the noodles. Pour over chicken & vegetables.
Cover and cook on Low for 6 - 8 hours, or until chicken is tender and falling off the bone.
Remove chicken from pot and de-bone so you have large chunks of chicken. Discard bones. As you are de-boning, turn crock-pot on high.
Return chicken to pot.
Break up ramen noodles into large pieces. Put in crock-pot. Stir to make sure noodles are covered in broth.
Cover and cook on High for 5 - 8 minutes, until noodles are cooked.
Serve in deep bowls, making sure each serving has plenty of chicken, carrots, and noodles in each bowl.
***** I don't recommend adding extra salt to this recipe, as the seasoning packets contain plenty of sodium. We like fresh cracked pepper on our individual servings.
*****you can use boneless breasts in this recipe. Just shred the chicken instead of de-boning. I prefer bone-in pieces because I think it gives the broth alot of extra flavor.
*****a small salad and some warm rolls round out the meal.