Did anyone else spend their childhood living off ramen noodles? I know I sure did. I would make it for lunch all of the time (because it was one of the few things I could cook, and even then it was still sometimes questionable!). I would always chop up carrots, have a glass of milk and sit at the table and read a book with my bowl of ramen. Always and only chicken ramen. That stuff was so addicting. And oh so bad for you. Of course, I didn’t realize how much sodium was actually in that little flavor packet until I was older. By then, I was attempting different things in the kitchen and could actually make myself a healthy lunch.
But, that doesn’t mean the occasional craving went away! I think I allowed myself one a year for a little while. This pregnancy, I had a crazy craving for it, but really didn’t want to eat the processed package. So, I set out to make my own! I looked around on the internet for a while, got some ideas of flavors. Then, I went for it!
My daughter was in total heaven (never having the “real” thing). She ate her whole bowl for lunch. I was so excited. It was amazing. I would definitely make this again and again! It was a great, quick lunch.
DIY Chicken Ramen
Yield: 2-3 servings
- 6 oz. thin spaghetti
- 4-5 cups low sodium chicken broth
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon soy sauce
In a large pot, bring 4 cups of chicken broth to a boil. Stir in the spaghetti and cook until al dente. If the liquid level gets too low, add 1 more cup chicken broth. Stir in the rest of the ingredients. Dish into bowls, including the liquid. Serve immediately.
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