Heart-Healthy Chicken Ramen

Warm up with a bowl of Heart-Healthy Chicken Ramen, a nourishing and flavorful spin on a classic comfort food. This recipe combines the rich taste of low-sodium chicken broth with tender shredded chicken breast, whole-wheat ramen noodles, and vibrant vegetables like baby spinach, carrots, and shiitake mushrooms. Infused with fresh ginger, garlic, and a touch of sesame oil, this light yet satisfying dish is packed with nutrients and heart-friendly ingredients. Topped with fresh green onions and a kick of red pepper flakes, it’s a wholesome meal perfect for busy weeknights or chilly evenings. Ready in just 45 minutes, this recipe is a delicious way to enjoy a guilt-free ramen experience without compromising on bold, savory flavors!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 8 ounces whole-wheat ramen noodles
• 3 cups baby spinach
• 1 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 4 pieces green onions, chopped
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 0.5 teaspoon red pepper flakes
• 1 cup cooked edamame

Directions

Step 1

Season the chicken breasts lightly with black pepper.

Step 2

In a large pot, bring the low-sodium chicken broth to a boil.

Step 3

Add the chicken breasts to the boiling broth. Cover, reduce the heat to simmer, and cook for 15 minutes or until the chicken is cooked through.

Step 4

Remove the chicken from the broth and set it aside to cool slightly. Once cooled, shred the chicken using two forks.

Step 5

In the same pot, add the grated ginger, minced garlic, julienned carrots, and sliced shiitake mushrooms to the broth.

Step 6

Stir in the low-sodium soy sauce, sesame oil, and red pepper flakes. Let it simmer for 5 minutes.

Step 7

Meanwhile, cook the whole-wheat ramen noodles according to package instructions without the seasoning packet. Drain and set aside.

Step 8

Add the shredded chicken back into the pot along with the baby spinach and cooked edamame. Stir gently until the spinach wilts.

Step 9

Divide the cooked noodles into serving bowls. Ladle the hot broth, chicken, and vegetables over the noodles.

Step 10

Top each bowl with chopped green onions and serve immediately.

Nutrition Facts

Serving size	2303.4 grams (2303.4g)

Amount per serving	% Daily Value*
Calories	1745

Total Fat 47.90g	61%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 10.40g
Cholesterol 299mg	100%
Sodium 2004mg	87%
Total Carbohydrate 170.80g	62%
Dietary Fiber 36.40g	130%
Total Sugars 26.00g
Protein 169.80g	340%

Vitamin D 40IU	198%
Calcium 401mg	31%
Iron 19mg	103%
Potassium 3439mg	73%

*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.

Source of Calories

Fat: 24.0%

Protein: 37.9%

Carbs: 38.1%