Heart-Healthy Chicken Ramen
Experience the ultimate comfort food makeover with our Heart-Healthy Chicken Ramen, a nourishing twist on the classic dish that's both wholesome and satisfying. Packed with lean protein from tender, shredded chicken breasts and vibrant vegetables like baby spinach, julienned carrots, and shiitake mushrooms, this recipe delivers a nutritional punch. The low-sodium chicken broth, infused with the warming flavors of fresh ginger, garlic, and a hint of sesame oil, keeps the sodium in check while maintaining rich, savory notes. Whole-wheat ramen noodles provide a fiber-rich base, and toppings like green onions and colorful edamame add fresh, crunchy textures. Ready in just 45 minutes, this heart-healthy ramen is the perfect balance of flavor, nutrition, and convenience—ideal for cozy nights or quick weeknight dinners. Plus, it’s low in sodium and big on taste, making it a guilt-free indulgence for ramen lovers!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 8 ounces whole-wheat ramen noodles
- 3 cups baby spinach
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 4 pieces green onions, chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 1 cup cooked edamame
Instructions
Season the chicken breasts lightly with black pepper.
In a large pot, bring the low-sodium chicken broth to a boil.
Add the chicken breasts to the boiling broth. Cover, reduce the heat to simmer, and cook for 15 minutes or until the chicken is cooked through.
Remove the chicken from the broth and set it aside to cool slightly. Once cooled, shred the chicken using two forks.
In the same pot, add the grated ginger, minced garlic, julienned carrots, and sliced shiitake mushrooms to the broth.
Stir in the low-sodium soy sauce, sesame oil, and red pepper flakes. Let it simmer for 5 minutes.
Meanwhile, cook the whole-wheat ramen noodles according to package instructions without the seasoning packet. Drain and set aside.
Add the shredded chicken back into the pot along with the baby spinach and cooked edamame. Stir gently until the spinach wilts.
Divide the cooked noodles into serving bowls. Ladle the hot broth, chicken, and vegetables over the noodles.
Top each bowl with chopped green onions and serve immediately.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 26.0 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 401 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3439 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
