In a word: salty! I cut back to only 2 of the ramen noodle seasoning packs, but it was still way too salty. You can't really cut down to just 1, because there are other seasonings in those packs other than the salt. The answer must be to use lower sodium cans of soup. Those soups are designed to be diluted with water or milk, and in this recipe, no additional liquid is required. I ended up adding a bit of water at the end, which helped a little bit with the saltiness, and also helped with its way-too-thick consistency. I used frozen chicken breasts right out of the freezer, and they were perfectly done in the 6 hours (put on high for first 30 minutes, then switched to low). I took them out and cut them into cubes while my ramen noodles were cooking. The noodles only took about 15-20 minutes, then I added the chicken back in. Will attempt this again due the ease of it.
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In a word: salty! I cut back to only 2 of the ramen noodle seasoning packs, but it was still...