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Healthy Chicken Ramen Bowl {clean eating}

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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}

Healthy Chicken Ramen Bowl

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.

Healthy Chicken Ramen Bowl

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.

Clean Eating Healthy Chicken Ramen Bowl

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

One Pot Healthy Chicken Ramen Bowl

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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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:
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

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Comments

  1. Hubby is low sodium so this was super handy. I used sodium free bouillon, tossed in some miren and powdered ginger and garlic for the broth. Added carrots, mushrooms, peas and corn in with the noodles and everyone went back for seconds. Very much a win for everyone.

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  2. This is delicious.I sauteed some garlic and fresh ginger than added the broth. I also added a handful of fresh beansprouts Just because I love the crunch with the noodles. I cut back on the quantity because it was just for me. I used one package of ramen noodles sans the flavor pack and two cups of broth. I can see all sorts of possibilities for this basic recipe and will make again and again! Thank you

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  4. Made this tonight. It’s so good!! I took a short cut however and used the breast meat from a family size rotisserie chicken. I shredded it and started at step 3. Definitely will make again. Next time I think I’ll double the broth. The noodles soak up a fair amount of it while cooking and I like a lot of broth with my ramen. Really love the flavor though. Plan to add fresh grated ginger next time! Can’t wait!

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  5. I made this for dinner tonight and it got two thumbs up from both my husband and I! I added minced garlic and ginger to the broth to add to the flavor. This is such a great clean eating recipe that’s easy to build off of and add different flavors to it. Thank you!

    Reply

  7. A perfect recipe! Easy, economical, and a real hit for my whole family (including my six year old). Will definitely become one of our new go-to dinners– especially on chilly fall and winter nights. DELISH!

    Reply

    • Thanks Jaclyn! agree with you…a big bowl of ramen is perfect for chilly fall nights. I’m glad the whole family enjoyed it! & Thanks for taking the time to comment!

      Reply

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