High Protein Chicken Ramen Soup
Boost your mealtime protein intake with this hearty High Protein Chicken Ramen Soup! Perfectly seasoned chicken breasts, tender ramen noodles, and a richly flavored broth infused with garlic, ginger, and miso paste come together to create a soul-warming, healthy meal. Packed with vibrant veggies like baby spinach, julienned carrots, and protein-rich edamame, this recipe offers a balanced mix of nutrients that’s as satisfying as it is delicious. Topped with creamy soft-boiled eggs and fresh green onions, this dish is ideal for anyone seeking a wholesome, high-protein comfort food. Quick to prepare in under an hour and perfect for meal prep or family dinners, this chicken ramen soup is sure to be your new go-to recipe for a cozy, nutritious bowl.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups chicken broth
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon sesame oil
- 2 teaspoons ginger, minced
- 4 cloves garlic, minced
- 4 stalks green onions, sliced
- 2 cups baby spinach
- 3 packets ramen noodles
- 1 cup edamame, shelled
- 2 tablespoons miso paste
- 2 medium carrots, julienned
- 4 pieces soft boiled eggs
- to taste salt
- to taste black pepper
Instructions
Start by seasoning the chicken breasts with salt and pepper.
In a large pot, bring the chicken broth to a simmer over medium heat.
Add the chicken breasts to the pot and cook for about 15-20 minutes or until fully cooked and tender. Remove the chicken and set aside to cool, then shred using two forks.
In the same pot, add the soy sauce, sesame oil, ginger, and garlic. Stir well and let it simmer for a couple of minutes.
Add the miso paste, stirring to dissolve completely in the broth.
Bring the broth back to a low simmer and add the ramen noodles, cooking according to package instructions, typically around 3-4 minutes.
In the last 2 minutes of the noodles cooking, add the edamame, julienned carrots, and shredded chicken back into the pot.
Add the baby spinach and half of the sliced green onions to the pot, stirring until the spinach wilts, then remove the pot from heat.
Season the soup to taste with additional salt and black pepper, if necessary.
Ladle the ramen into bowls and top with a halved soft boiled egg, and sprinkle with the remaining green onions before serving.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 11182 mg | 486% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 25.4 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 603 mg | 46% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4593 mg | 98% | |
*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.
