How do you make Creamy Chicken Instant Ramen?
Here's a recipe for Creamy Chicken Instant Ramen:

Ingredients:

• 1 boneless, skinless, chicken breast
• 2 scallions, whole, plus 1, sliced on the bias, divided
• 3 1/2 cups water
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• 1/4 cup diced carrot, fresh or frozen
• 1/4 cup edamame, fresh or frozen
• 1/4 cup red bell pepper, fresh or frozen
• 1 can Campbell’s® Cream of Chicken Soup
• 1 tablespoon soy sauce
• 4 oz ramen noodle, cooked
• 1 poached egg

Instructions:

1. Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8–10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 11/2 cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
2. Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3–4 minutes, until the vegetables are starting to become tender.
3. Stir in the Campbell’s® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3–4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
4. Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.

Enjoy your Creamy Chicken Instant Ramen!