⭐️ Did you watch today’s episode of Delmarva Life?? We made 2 quarantine-ready recipes with mostly shelf-stable ingredients! (If not, that’s okay - you can find it on delmarvalife.com) And I want to give a SUPER SPECIAL shoutout to my awesome bf Austin for being the BEST camera man ever and helping me today
❗️During these uncertain times, finding your ‘normal’ grocery store items can be challenging. Try thinking of this as a kitchen challenge, and step outside your recipe comfort zone!
I’m considering taking this time to post some recipe videos on YouTube to help others find some comfort in the kitchen during this time. If this is something you’d be interested in, drop a comment below! ⬇️
Servings: 4
Calories per serving: 318
Protein per serving: 34g
Carbs per serving: 21g
Fat per serving: 8g
Ingredients:
6 oz cooked and shredded chicken breast
3 cups low sodium chicken broth
1 packet plain Ramen
½ cup chopped carrots
½ white onion
1 stalk celery
½ cup sliced peppers
2 cloves garlic
1 tablespoon grated ginger
¼ cup low sodium soy sauce
4 tablespoon scallion greens
1 tablespoon sesame seeds
Sriracha to taste
Directions:
1. Bring broth to boil in a pot on the stovetop. Meanwhile, chop carrots, onion, and celery. Mince garlic, and grate ginger.
2. Spray pan with olive oil and add in all veggies. Sautè for ~5-8 mins until they start to soften, then add soy sauce to pan with veggies. When broth starts to boil, add ramen block to pot along with vegetable mixture and remove from heat.
3. Spoon into bowl, top with scallions, sesame seeds, and sriracha and enjoy!
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