Heart-Healthy Chicken Ramen Soup
Warm up your soul with this nutritious and flavorful Heart-Healthy Chicken Ramen Soup, a wholesome twist on a classic comfort dish! This vibrant recipe features lean boneless chicken breast, whole grain ramen noodles, and a medley of nutrient-packed vegetables like baby spinach, shiitake mushrooms, and julienned carrots. Infused with the aromatic goodness of garlic, ginger, and low-sodium soy sauce, this soup boasts layers of umami flavor while remaining heart-conscious. A splash of lemon juice adds a bright, refreshing finish, and garnishes of green onions and sesame seeds bring texture and flair to every bowl. Ready in just 45 minutes, this low-sodium, high-fiber ramen is the perfect meal for a healthy lifestyle without sacrificing taste. Ideal for busy weeknights or cozy weekends, this guilt-free dish is sure to become a favorite.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 4 ounces whole grain ramen noodles
- 2 cups baby spinach leaves
- 1 cup shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 1 tablespoon ginger, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Begin by preparing the chicken: bring a pot of water to a simmer and add the chicken breast. Cook for about 15 minutes or until fully cooked through. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
In a large pot, heat the olive oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
Add the sliced shiitake mushrooms and julienned carrot, and cook for another 2-3 minutes until they start to soften.
Pour in the low-sodium chicken broth and 2 cups of water. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and stir in the shredded chicken, soy sauce, and black pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.
Add the whole grain ramen noodles and the baby spinach to the pot. Cook for 4-5 minutes, or until the noodles are tender and the spinach has wilted.
Before serving, stir in the lemon juice to add a touch of brightness to the soup.
Ladle the soup into bowls and top each serving with chopped green onions and a sprinkle of sesame seeds for garnish.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 16.2 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1837 mg | 39% | |
*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.
