Healthy Chicken Ramen Bowl {clean eating}

Healthy Chicken Ramen Bowls- Super simple to make! You only need one pot and about 20 min. cook time. Before you know it you’ll be slurping up this flavorful soup with tons of noodles, healthy veggies, soft set eggs and a dash of hot chili oil ( or sesame oil if you’re not into spicy). { Clean-eating, healthy, easy}

You know when you are just craving a big ole bowl of warm comfort food ? I don’t know if it’s for the nostalgic appeal or if it’s just because it’s well…comforting?

There’s probably not a college student around (at least here in the USA) who hasn’t at some time slurped their way through copious amounts of ramen noodles. Surrounded by friends in a tiny dorm room, eyes wide open to what the world has in store for them.  The fact that a package of ramen runs around 29 cents (25 cents in my day) makes it a cheap way to fill your belly with a flavorful warm soup base and lots of slurp worthy noodles, and still have some cash to spend on other things.

Fast forward a few years (o.k. quite a few)  I still crave a big bowl of ramen every now and then. However, I know a bit more about nutrition these days and my beloved companion ( a package of ramen noodles) during my college days  unfortunately doesn’t hold much nutritional value. Time for a grown-up healthy alternative.

Luckily making  a Healthy Chicken Ramen Bowl is really easy! This “clean-eating” (read more about “clean eating”  here)  version  features a flavorful broth, lots of noodles, healthy veggies, and soft set eggs (you can use hard-boiled if you prefer).  Being that it’s “One Pot Wednesday” ( a new easy one pot recipe coming at you every Wednesday)…you guessed it! This Chicken Ramen Bowl can be made in one pot. How easy is that?!

You have a few options for the ramen noodles. Many grocery stores carry dry ramen noodles in the Asian section of the store, or you can always use the noodles from those little square ramen packages (just discard the seasoning packets)  Thin spaghetti, soba noodles, or udon would also be great.

Slurp away! … this chicken ramen bowl is flavorful, easy,  healthy and definitely comforting.

Looking for more healthy chicken ramen options? You might also like Healthy Bone Broth Ramen  (Rich seasoned chicken broth chock full of slurp worthy ramen noodles, cremini mushrooms and bok choy, topped with a soft-boiled egg and a dash of hot chili oil (or sriracha). Ready in about 20 mins. {Clean Eating, Healthy, Low Carb/Keto and Gluten-Free options}

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Healthy Chicken Ramen Bowl {clean eating}

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Healthy Chicken Ramen Bowls- Super simple to make! You only need one pot and about 20 min. cook time. Before you know it you’ll be slurping up this flavorful soup with tons of noodles, healthy veggies, soft set eggs and a dash of hot chili oil ( or sesame oil if you’re not into spicy). { Clean-eating, healthy, easy}

Author: SimpleHealthyKitchen.com

Recipe type: Main, Soup

Cuisine: American

Serves: 4 servings

Ingredients

• 2 egss
• 4 cups chicken broth, low sodium
• 1½ tsp soy sauce, reduced sodium
• 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
• 6-8 oz. ramen noodles* (or thin spaghetti)
• 1 cup sliced cabbage
• 1 cup shredded carrots
• 2 green onions, chopped
• hot chili oil- to taste ** (or sriracha)

Instructions

1. Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
2. Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
3. Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
4. Peel and halve eggs, set aside.
5. Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

Notes

* Ramen noodles - you can use 2(3.5 oz) packets of instant ramen noodles (discard seasoning portion) or thin spaghetti
** Hot chili oil can be found in most grocery stores in the Asian section. Substitute sriracha if you cant find hot chili oil. If you prefer something less spicy you could substitute sesame oil for the hot chili oil

Nutritional values based ¼ of recipe ( recipe made with 6 oz. noodles and 12 oz. skinless boneless chicken breast)

Nutrition Information

Serving size: ¼ of recipe Calories: 339 Fat: 5.8 g Saturated fat: 1.6 g Carbohydrates: 38 g Sugar: 2.2 g Sodium: 249.7 mg Fiber: 3.3 g Protein: 31.3 g Cholesterol: 145.7 mg

3.5.3251

• Inspired by Clean Eating Magazine –  “Clean Ramen Bowls“

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