Chicken Ramen
This comfort dish is versatile, easy and delicious! A flavorful broth with chicken, vegetables, noodles, and don’t forget the egg!
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Chicken Ramen
This comfort dish is versatile, easy and delicious! A flavorful broth with chicken, vegetables, noodles, and don’t forget the egg!
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| Servings |
| 4 |
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|
Ingredients
- 2ea large eggs
- 1cup cabbageshredded
- 1cup carrotschopped
- 4cups low sodium chicken broth
- 1pack/block instant ramen noodlesdiscard seasoning packet
- 1 1/2tsp low sodium soy sauce
- 2ea boneless skinless chicken breastsabout 3oz each, cooked
- 2ea green onionschopped
- hot chili oilto taste
Instructions
- Place eggs in a small pot and fill with enough water to cover the eggs. Let the eggs sit over high heat. Once the water reaches a boil, take the pot of eggs off the stovetop. Let the eggs sit uncovered for 7 minutes, then take the eggs out of the water using tongs or a large spoon and place them in a bowl of ice water for 7 minutes.
- Fill a large saucepan or pot with enough water to cover cabbage and carrots and allow to boil for 2 minutes.
- Once finished, drain and immediately place vegetables in ice water for the same length of time to stop the cooking process.
- Add chicken broth to a pot. Place the pot on the stove over medium-high heat and bring to a boil.
- Add the instant ramen noodles and reduce the heat to medium. Then cook the noodles for 3 minutes, stirring occasionally, until the noodles are partially cooked.
- Add the soy sauce. Stir and remove from heat.
- Pour the ramen into bowls. Add vegetables, cooked chicken, one egg half and a sprinkle of green onion to each bowl. Add chili oil if you want extra spice and flavor. Serve hot.
Recipe Notes
Recipe courtesy of Aramark Dietitian Chiung Lien, RDN, LDN
