Whole30 Chicken Top Ramen
Satisfy your craving for a comforting bowl of ramen with this Whole30 Chicken Top Ramen—a wholesome, nutrient-packed twist on the classic dish. This recipe skips the traditional noodles and delivers a flavorful broth brimming with tender shredded chicken, spiralized zucchini noodles, and vibrant julienned carrots. Infused with the umami richness of coconut aminos, fragrant sesame oil, fresh ginger, and garlic, every spoonful is both nourishing and delicious. Ready in just 40 minutes, this Whole30-compliant ramen is a gluten-free, low-carb, and paleo-friendly option that doesn't skimp on the cozy, soul-warming flavors you love. Perfect for meal prep or a quick family dinner, it's topped with a silky egg swirl and a sprinkle of green onions for that authentic ramen-house experience.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 cup carrots, julienned
- 3 pieces green onions, sliced
- 2 large zucchini, spiralized into noodles
- 1 large egg
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by placing the chicken breasts in a medium saucepan and covering with the chicken broth.
Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 15 minutes, or until the chicken is cooked through.
While the chicken simmers, heat sesame oil in a large pot over medium heat. Add the ginger and garlic, sauté for 1-2 minutes until fragrant.
Add the julienned carrots and half of the sliced green onions to the pot, cook for another 2 minutes.
Once the chicken is cooked, remove from the saucepan and shred using two forks.
Pour the chicken broth from the saucepan into the large pot with the vegetables. Stir in coconut aminos, adding the sea salt, black pepper, and red pepper flakes.
Bring the broth to a gentle simmer, then add the shredded chicken back into the pot along with the spiralized zucchini noodles.
Let the noodles cook for 2-3 minutes until they are just tender.
Crack the egg into the simmering soup and stir gently to create strands of egg. Cook for an additional 1-2 minutes.
Serve the Whole30 Chicken Top Ramen hot, garnished with the remaining green onions.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 27.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 325 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3664 mg | 78% | |
*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.
