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This recipe was an “on-the-fly” concoction I came up with when my mom and my sister got sick at the same time! I had to have enough soup to feed them all day without having to spend an hour in the kitchen for each different meal. “That’s easy!” you say. “Just whip out your giant 16 quart stainless steel stock pot and your good to go.” I am a college student. My cooking gear includes a pot that barely holds 6 cups. So, you see my dilemma. I have ramen and something tiny to cook it in. Here we go!