CHICKEN NOODLE SOUP WITH TOP RAMEN FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN NOODLE SOUP WITH TOP RAMEN FOR THE SOUP KITCHEN

                                                                                         By CHEF DAN:

Serves 20

INGREDIENTS:

6 celery stacks, chopped

1 onion, chopped

3 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 tablespoon olive oil

14 cups water

1 red bell pepper, chopped

1 head cabbage, cupped

3/4-teaspoon EACH dried tarragon, dried fennel and lemon pepper

A splash of cayenne pepper

4 (3 Oz) packages of chicken top ramen

2 chicken breasts, pouched, and sliced

DIRECTIONS:

1.    In a skillet add oil over medium-high heat when sizzling.

2.   Add celery, onion, garlic and ginger and sauté for 4 minutes.

3.   Stir in water and next 6 ingredients, bring to a boil.

4.   Coarsely crush the noodles.

5.   Add the noodles with the contents of seasoning packets to the skillet.

6.   Bring to a boil: reduce heat; and simmer for 5 minutes.

7.   Add the pouched chicken and heat through.

ENJOY DAN:                                         PLANT SEEDS & SING SONGS: