Low Carb Chicken Ramen Soup
Satisfy your comfort food cravings without breaking your low-carb goals with this irresistible Low Carb Chicken Ramen Soup. Packed with tender strips of chicken, aromatic garlic and ginger, and a flavorful broth infused with soy sauce and sesame oil, this recipe delivers all the umami goodness of classic ramen while keeping it light and healthy. Instead of traditional noodles, spiralized zucchini "zoodles" take center stage, complemented by fresh spinach for added nutrients. Topped off with creamy soft-boiled eggs, vibrant green onions, and a squeeze of zesty lime, this wholesome soup is ready in under 45 minutes and perfect for cozy dinners. Keto-friendly, gluten-free, and bursting with flavor, it’s a nourishing bowl of comfort you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 large Chicken breast
- 6 cups Chicken broth
- 3 tablespoons Soy sauce
- 2 teaspoons Ginger
- 3 cloves Garlic
- 1 tablespoon Sesame oil
- 2 medium Zucchini
- 2 cups Spinach
- 2 Eggs
- 3 Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes
- 1 Lime
Instructions
Start by slicing the large chicken breast into thin strips. This will allow it to cook quickly and evenly.
Peel and grate the ginger, and finely mince the garlic cloves.
In a large pot, heat the sesame oil over medium-high heat.
Add the grated ginger and minced garlic to the pot. Stir frequently for about 1-2 minutes until fragrant.
Pour the chicken broth into the pot, then add the soy sauce, sliced chicken breast, salt, black pepper, and chili flakes. Stir everything together and bring the soup to a gentle boil.
While the soup is coming to a boil, spiralize the zucchinis to create zucchini noodles (zoodles). Alternatively, you can use a julienne peeler to make long strips.
Once the soup starts boiling, reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the chicken is fully cooked through.
Meanwhile, boil the eggs in a separate pot for about 7-8 minutes for semi-soft yolks. Once done, peel and slice them in half.
When the chicken is cooked, add the zucchini noodles and spinach to the soup. Let them cook for about 2-3 minutes, just until the zucchini noodles are tender but not mushy.
Taste the soup and adjust seasoning with more salt or soy sauce if needed.
To serve, ladle the soup into bowls, and garnish each bowl with halved boiled eggs.
Sprinkle with thinly sliced green onions and a squeeze of lime juice for an added fresh flavor.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 10663 mg | 464% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 33.6 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3368 mg | 72% | |
*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.
