Low Sodium Chicken Ramen Soup
Savor the comforting flavors of this *Low Sodium Chicken Ramen Soup*, a nourishing twist on a classic favorite that's perfect for heart-healthy eating! This vibrant recipe features tender shredded chicken, nutrient-packed veggies like bok choy, carrots, and shiitake mushrooms, and slurp-worthy low sodium ramen noodles in a flavorful, aromatic broth infused with garlic, ginger, and a touch of low sodium soy sauce. Ready in just 45 minutes, this one-pot meal is light yet satisfying, with a fragrant combination of sesame oil and green onions adding the perfect finishing touch. Whether you're looking for a mindful weeknight dinner or a cozy bowl of comfort, this low sodium ramen soup delivers big flavor with minimal salt.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 6 cups low sodium chicken broth
- 2 cups water
- 4 garlic cloves
- 1 inch piece ginger
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 large carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 2 cups bok choy, chopped
- 2 packs low sodium ramen noodles
- 2 green onions, sliced
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
Instructions
Begin by preparing the ingredients: finely mince the garlic cloves and grate the ginger.
In a large pot over medium-high heat, combine the low sodium chicken broth and water.
Add the garlic, ginger, and the pound of chicken breast to the pot, bringing the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and cook the chicken for about 15 minutes or until thoroughly cooked.
Remove the chicken from the pot and let it cool slightly before shredding it using two forks.
Return the shredded chicken to the pot.
Add the low sodium soy sauce, rice vinegar, and ground black pepper to the pot and stir to combine.
Next, introduce the julienned carrot, sliced shiitake mushrooms, and chopped bok choy to the broth.
Cook the vegetables for about 5 minutes, until they are just tender and the bok choy is bright green.
Add the low sodium ramen noodles and cook for an additional 3-5 minutes, or until the noodles are tender.
Finish the soup by stirring in the sesame oil and fresh green onions.
Ladle the hot soup into bowls and serve immediately. Enjoy your low sodium chicken ramen!
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 17.4 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 591 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4457 mg | 95% | |
*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.
