Healthy Chicken Ramen Bowl (clean eating

• Meat

  • 2 Chicken breast, fillets

• Produce

  • 1 cup Cabbage
  • 1 cup Carrots
  • 2 Green onions

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1 Chili oil- to taste ** (or sriracha, hot
  • 1 1/2 tsp Soy sauce, reduced sodium

• Pasta & Grains

  • 6 oz Ramen noodles* (or thin spaghetti

• Other

  • 2 Egss

Found on simplehealthykitchen.com

Ingredients

• 2 egss
• 4 cups chicken broth, low sodium
• 1½ tsp soy sauce, reduced sodium
• 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
• 6-8 oz. ramen noodles* (or thin spaghetti)
• 1 cup sliced cabbage
• 1 cup shredded carrots
• 2 green onions, chopped
• hot chili oil- to taste ** (or sriracha)

Directions

• Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
• Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
• Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
• Peel and halve eggs, set aside.
• Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

Nutrition