Paleo Chicken Ramen Soup
Warm, comforting, and entirely grain-free, this Paleo Chicken Ramen Soup is a healthy twist on the classic Japanese favorite. Packed with tender shredded chicken, nutrient-rich bok choy, shiitake mushrooms, and julienned carrots, this recipe swaps traditional noodles for light and flavorful zucchini noodles, making it perfect for those following a paleo or low-carb lifestyle. The broth, infused with the umami of coconut aminos, the zing of fresh ginger, and the heat of red pepper flakes, is simmered to perfection to create a deep and satisfying flavor. Ready in just about an hour, this wholesome soup is an easy yet impressive option for a nourishing weeknight dinner. Garnished with vibrant green onions, it’s a delightful balance of hearty, healthy, and utterly delicious!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 6 cups chicken bone broth
- 0.25 cup coconut aminos
- 1 tbsp ginger, grated
- 3 garlic cloves, minced
- 1 cup shiitake mushrooms, sliced
- 1 head bok choy, chopped
- 2 carrots, julienned
- 4 cups zucchini noodles
- 2 green onions, thinly sliced
- 0.25 tsp red pepper flakes
- 1 tbsp olive oil
- to taste salt
- to taste pepper
Instructions
Season the chicken breast with salt and pepper on both sides.
Heat olive oil in a large pot over medium-high heat. Add the chicken breast and sear until golden brown on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
In the same pot, add the garlic and ginger, sautéing for 1 minute until fragrant.
Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits. Add coconut aminos and red pepper flakes.
Return the chicken breast to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes until the chicken is cooked through.
Remove the chicken from the broth. Shred the chicken with two forks and set aside.
Add the shiitake mushrooms, bok choy, and carrots to the broth. Simmer for 5 minutes until the vegetables are tender.
Stir in the zucchini noodles and shredded chicken. Cook for an additional 3-5 minutes until the noodles are just tender.
Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls, garnishing with green onions. Serve hot.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 47.1 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 595 mg | 46% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4359 mg | 93% | |
*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.
