To a pot on medium heat add 3 tablespoons of butter, 1 cup of sliced carrots, 1 cup of sliced celery, 1 cup of diced onions, and 1 tablespoon of finely chopped ginger. Sauté until the onions run clear. Then add 4 cloves of minced garlic and cook for about a minute. Next, add in 4 to 5 cups of unsalted chicken stock or unsalted chicken bone broth (the amount depends on how much broth you like). Cook covered until the vegetables are soft. Get 2 packages of your favorite chicken instant ramen and add in the seasonings. (You can leave out the dry toppings if you've added fresh veggies). Add in both packages of the ramen noodles, and cook as directed on the back of the package. For the chicken, thinly slice a rotisserie chicken breast and heat it in the air fryer for about 5 minutes at 385 degrees (to get the skin crispy). Finish it off with some sliced green onion, and an optional ramen egg.
