Homemade Ramen… kinda

Get a rotisserie chicken each week – so versatile & quick!

I adapted this recipe from one called “Chicken Ramen with Ginger and Egg” in the “weightwatchers five-ingredient 15-minute recipes” magazine, dated 3/24/17.

It’s delicious, fairly low sodium, and overall darn healthy!

Here’s what you’ll need:

  • 1 (3 oz.) package Ramen noodles – the one-serving pack style, like you at in college
  • About 1/2 a rotisserie chicken, chopped (I used a leg, thigh, wing, and part of a breast because that’s what I had left)
  • 1 (32 oz.) carton chicken stock (low sodium would be an even healthier option)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 piece of fresh ginger, about 3 inches long (I buy a big chunk, break it up, and store it in the freezer for easy use when I need it)
  • 2 eggs (You may want to cook 3, because you know one always breaks!)
  • 1 Tbsp rice wine vinegar
  • Salt and pepper to taste
  • Sriracha (optional)

Here’s how you do it:


  • Pour the carton of chicken stock into a large saucepan and turn on medium high (about a 7 out of 10) to heat it up
  • Grate the ginger into the stock, skin and all (I like to use my lemon zester for this, and it can be frozen!)
  • Grind a very healthy dose of fresh black pepper into the stock
  • Pull about half the meat from the rotisserie chicken, chop it up, then put it in the stock
  • Add the peas and corn
  • When the mixture starts to boil, reduce to the heat to simmer
  • When just ready to serve, stir in 1 Tbsp rice wine vinegar


  • While the stock is heating, fill a medium saucepan about half way with water and bring to a boil
  • Once boiling, put in one package (3 oz.) of Ramen noodles (THROW AWAY the spice pack – we won’t be using that!) and boil them for 3 minutes
  • When done, scoop them out with a large slotted spoon and set them aside



  • When your noodles come out of the water, add the eggs to the used noodle water, keeping the heat high so they boil
  • Boil the eggs from about 7 minutes (I did 5 minutes this time around, but would have liked them a little firmer. Turn the heat down a bit if the boil gets really rapid.)
  • Take the eggs out of the water and put them in a bowl with VERY cold water and a few ice cubes to stop the cooking

Putting it all together:

  • Get 2 deep bowls
  • Put about 1/2 the noodles in each bowl
  • Peel two eggs, cut them in half
  • Add two halves to each bowl
  • Put a large ladle of chicken and broth in each bowl, adding more broth if you like
  • Add a sprinkle of dried parsley (…or fresh parsley… cilantro would also be amazing!)
  • Top with a generous squeeze of Sriracha if you like spice


Interesting note: I did a little math… one cup of this stock has about half the sodium of 1/2 of a tiny Ramen spice pack, and my stock wasn’t even low sodium! This is truly food you can feel good about!

Pasta Fagioli – spicy… or not!

My hubby didn’t add hot sauce… heed my warning!

If you love spice – I mean, really love it, follow the main recipe. If you don’t, lessen the spice by choosing all or some of the modifications in parentheses.

You’ll need:

  • 1 Tbsp olive oil
  • 1/2 red onion, chopped (or 1/2 sweet onion)
  • 2 cloves garlic, minced
  • 10 or so baby carrots, sliced thin
  • 1 lb ground hot sausage, casings removed if necessary (or 1 lb sweet sausage)
  • 1 Tbsp Italian seasoning – I didn’t have this, so I added 1/3 each dried parsley flakes, dried oregano, and dried rosemary to fill up a 1 Tbsp measure
  • 1 tsp red pepper flakes (or less, or none)
  • 1 can (14.5 oz) chili-style diced tomatoes (or 1 can regular diced or crushed tomatoes)
  • 4-5 cups chicken stock, divided – this means this ingredient gets used at different steps of the recipe for a total of 4-5 cups used
  • 1 cup water
  • 1 – 1 1/3 cups dried pasta – a short-cut pasta like spirals, bow ties, small shells, or the little tubes you traditionally see in pasta fagioli work well
  • 1 can cannellini beans, rinsed
  • 1 can dark red kidney beans, rinsed
  • Parmesan cheese for topping, if desired


  • Put a dutch oven, or other heavy pot, on medium-high heat (7 out of 10), heat for about a minute.
  • Add 1 Tbsp olive oil to the pot, and let heat about 1 more minute
  • Add 1/2 onion, chopped, to the pot and cook about 2 minutes
  • Add the sliced carrots and cook about another 2 minutes
  • Add the minced garlic and give a quick stir
  • Add the sausage, breaking it up with a spatula, as it cooks, until there is no pink left



  • Add the canned tomatoes, Italian seasoning, red pepper flakes, and 4 cups chicken stock
  • Bring to a boil – you may have to turn up the heat a bit – then reduce the heat to simmer and cook for 30 minutes
  • Add 1 cup water
  • Add pasta, cannellini beans, and kidney beans
  • Turn the heat to medium-high to high and bring to a boil again
  • Once boiling, reduce to simmer and cook 8 minutes, or until the pasta is tender – yep, stick in your fork and try some of that pasta!


Serve with Parmesan cheese on top!


Note: I added a final cup of chicken stock because there was not enough broth to cover the solid ingredients once I dished out a couple of bowls.

Recipe based off of this one found on Pinterest: https://www.pinterest.com/pin/382806037054134223/