Low Fat Chicken Ramen Soup
Warm up with a comforting bowl of Low Fat Chicken Ramen Soup, a flavorful yet guilt-free twist on the classic ramen experience. Packed with tender shredded chicken, vibrant matchstick carrots, baby spinach, and earthy shiitake mushrooms, this soup is a medley of wholesome goodness. Crafted with low-sodium chicken broth and soy sauce, it delivers maximum flavor while keeping the sodium in check. Infused with aromatic ginger and garlic, the broth is perfectly spiced with a hint of white pepper, creating a satisfying depth of flavor. The addition of ramen noodles ensures every bite is hearty, while the garnish of green onions, fresh cilantro, and a squeeze of lime brings brightness and balance. Ready in just 40 minutes, this healthy ramen recipe is ideal for busy weeknights or a nourishing lunch. Boost your soup repertoire with this lightened-up, crowd-pleasing dish!
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons low-sodium soy sauce
- 1 inch piece, peeled and sliced fresh ginger
- 3 cloves, minced garlic
- 2 medium, peeled and sliced into matchsticks carrots
- 2 cups baby spinach
- 2 stalks, sliced green onions
- 1 cup, sliced shiitake mushrooms
- 2 packets (about 6 ounces, discard seasoning packets) ramen noodles
- 1 teaspoon sesame oil
- 0.25 teaspoon white pepper
- 0.25 cup, chopped cilantro
- 1 cut into wedges lime
Instructions
Begin by preparing the chicken. Place the chicken breast in a medium-sized pot with 2 cups of water. Bring to a gentle boil over medium heat, cover, and simmer for 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.
In a large pot, combine the chicken broth, soy sauce, sliced ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
Add the sliced carrots and shiitake mushrooms to the pot, reducing the heat to medium. Cook for approximately 5 minutes or until the vegetables are tender.
Add the shredded chicken, ramen noodles, and white pepper to the pot. Continue cooking for 3-5 minutes or until the noodles are tender.
Stir in the baby spinach and sesame oil. Cook for an additional 1-2 minutes until the spinach is wilted.
Serve the soup hot, garnished with sliced green onions and chopped cilantro. Accompany with lime wedges for a zesty finish.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 23.4 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1423 mg | 30% | |
*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.
