Heart-Healthy Chicken Ramen Soup

Dive into a bowl of comfort and nutrition with this Heart-Healthy Chicken Ramen Soup—a wholesome twist on the classic favorite! Packed with lean, protein-rich shredded chicken and whole grain ramen noodles, this recipe is brimming with fresh, vibrant ingredients like baby spinach, shiitake mushrooms, and julienned carrots. Infused with the aromatic warmth of ginger and garlic, and simmered in a flavorful low-sodium chicken broth, this soup is a guilt-free way to satisfy your cravings. A splash of lemon juice brightens every spoonful, while garnishes like green onions and sesame seeds add the perfect finishing touch. Ready in just 45 minutes, this easy-to-make, nutrient-packed dish is perfect for busy weeknights or meal prep. Enjoy a hearty, low-sodium meal that’s big on flavor and heart health!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece boneless, skinless chicken breast
• 6 cups low-sodium chicken broth
• 4 ounces whole grain ramen noodles
• 2 cups baby spinach leaves
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 1 tablespoon ginger, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon black pepper
• 2 cups water

Directions

Step 1

Begin by preparing the chicken: bring a pot of water to a simmer and add the chicken breast. Cook for about 15 minutes or until fully cooked through. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.

Step 2

In a large pot, heat the olive oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.

Step 3

Add the sliced shiitake mushrooms and julienned carrot, and cook for another 2-3 minutes until they start to soften.

Step 4

Pour in the low-sodium chicken broth and 2 cups of water. Bring the mixture to a gentle boil.

Step 5

Reduce the heat to a simmer and stir in the shredded chicken, soy sauce, and black pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.

Step 6

Add the whole grain ramen noodles and the baby spinach to the pot. Cook for 4-5 minutes, or until the noodles are tender and the spinach has wilted.

Step 7

Before serving, stir in the lemon juice to add a touch of brightness to the soup.

Step 8

Ladle the soup into bowls and top each serving with chopped green onions and a sprinkle of sesame seeds for garnish.

Nutrition Facts

Serving size	(2609.6g)

Amount per serving	% Daily Value*
Calories	974.1

Total Fat 33.9g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 147.9mg	0%
Sodium 2332.6mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 16.6g	0%
Total Sugars 16.2g
Protein 88.2g	0%

Vitamin D 44.7IU	0%
Calcium 172.0mg	0%
Iron 8.8mg	0%
Potassium 1836.6mg	0%

*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: 29.9%

Protein: 34.6%

Carbs: 35.4%