Low Carb Chicken Ramen Soup

Transform your ramen night with this irresistible Low Carb Chicken Ramen Soup, a healthier take on the classic comfort food that’s loaded with flavor and perfect for keeping things light. This recipe swaps traditional noodles for zucchini spirals, or “zoodles,” making it an ideal low-carb option without sacrificing texture or taste. Tender strips of chicken breast simmer in a fragrant broth infused with soy sauce, ginger, garlic, and a touch of chili flakes for a savory and slightly spicy kick. Fresh spinach adds a boost of nutrients, while perfectly boiled eggs and a squeeze of lime juice bring richness and brightness to every bowl. Ready in just 45 minutes, this easy and wholesome dinner is sure to become a favorite for busy weeknights or cozy weekends. Perfect for those on keto, low-carb, or gluten-free diets, this soup is satisfying, delicious, and packed with feel-good ingredients!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Chicken breast
• 6 cups Chicken broth
• 3 tablespoons Soy sauce
• 2 teaspoons Ginger
• 3 cloves Garlic
• 1 tablespoon Sesame oil
• 2 medium Zucchini
• 2 cups Spinach
• 2 Eggs
• 3 Green onions
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Chili flakes
• 1 Lime

Directions

Step 1

Start by slicing the large chicken breast into thin strips. This will allow it to cook quickly and evenly.

Step 2

Peel and grate the ginger, and finely mince the garlic cloves.

Step 3

In a large pot, heat the sesame oil over medium-high heat.

Step 4

Add the grated ginger and minced garlic to the pot. Stir frequently for about 1-2 minutes until fragrant.

Step 5

Pour the chicken broth into the pot, then add the soy sauce, sliced chicken breast, salt, black pepper, and chili flakes. Stir everything together and bring the soup to a gentle boil.

Step 6

While the soup is coming to a boil, spiralize the zucchinis to create zucchini noodles (zoodles). Alternatively, you can use a julienne peeler to make long strips.

Step 7

Once the soup starts boiling, reduce the heat to a simmer and let it cook for about 10-15 minutes, or until the chicken is fully cooked through.

Step 8

Meanwhile, boil the eggs in a separate pot for about 7-8 minutes for semi-soft yolks. Once done, peel and slice them in half.

Step 9

When the chicken is cooked, add the zucchini noodles and spinach to the soup. Let them cook for about 2-3 minutes, just until the zucchini noodles are tender but not mushy.

Step 10

Taste the soup and adjust seasoning with more salt or soy sauce if needed.

Step 11

To serve, ladle the soup into bowls, and garnish each bowl with halved boiled eggs.

Step 12

Sprinkle with thinly sliced green onions and a squeeze of lime juice for an added fresh flavor.

Nutrition Facts

Serving size	(2323.6g)

Amount per serving	% Daily Value*
Calories	817.7

Total Fat 30.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 7.1g
Cholesterol 501mg	0%
Sodium 10662.9mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 33.6g
Protein 86.0g	0%

Vitamin D 82IU	0%
Calcium 375.6mg	0%
Iron 10.4mg	0%
Potassium 3367.7mg	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: 33.1%

Protein: 41.1%

Carbs: 25.8%