Ramen served up with chicken and vegetables for the perfect one pot soup meal!
My middle child and I eat ramen pretty often. We like to zhuzh it up with tuna, kale/spinach, eggs, etc. So a ramen soup with more fixings really seemed like it was right up our alley. I wanted a bit more vegetable in it, so I added bok choy, which I absolutely adore. This was a wonderful soup and I know one we’ll eat over and over again. Really love that it’s one pot and the chicken is stewed in the broth!
What You Need:
1 tsp. vegetable oil
1 cup carrot matchsticks
1/2 red bell pepper, finely sliced into strips
4 cloves minced garlic
2 tsp. minced ginger
1/8 tsp. red chili flakes
6 cups low sodium chicken broth
2 boneless, skinless chicken breasts
1 green onion, whites and greens separated
Bok choy, chopped
1/2 tsp. salt
2 pkg. instant ramen (discard seasoning packet), broken up
1 tsp. low sodium soy sauce
Chili crunch, optional
Directions:
In a large pot over medium-high heat, add oil.
Add carrot, bell pepper, garlic, ginger, and chili flakes. Cook for about 3 minutes, until slightly softened, stirring often.
Add broth, uncooked chicken, onion whites, bok choy, and salt.
Bring to a simmer, then cover and reduce heat to medium low.
Cook for 10 to 15 minutes until chicken is cooked through, then remove chicken to a cutting board to shred.
Add chicken back to the pot with ramen. Cook for 3 minutes or until noodles are al dente.
Stir in onion greens, soy sauce, and chili crunch. Serve!
Recipe very slightly adapted from The Recipe Rebel