Low Fat Chicken Ramen Soup

Savor the comforting flavors of our Low Fat Chicken Ramen Soup—a wholesome twist on a classic favorite that's perfect for a light yet satisfying meal. This nutrient-packed recipe features tender shredded chicken breast, vibrant baby spinach, earthy shiitake mushrooms, and crisp matchstick carrots, all nestled in a fragrant broth infused with fresh ginger, garlic, and low-sodium soy sauce. Perfectly tender ramen noodles bring it all together, while a finishing touch of sesame oil, cilantro, and a squeeze of lime adds a burst of freshness. Ready in just 40 minutes, this simple one-pot dish is ideal for busy weeknights or a cozy weekend lunch. Low in fat, high in flavor, and brimming with wholesome ingredients, this chicken ramen soup is both nourishing and satisfying for the whole family.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece (about 8 ounces) boneless, skinless chicken breast
• 6 cups low-sodium chicken broth
• 2 cups water
• 2 tablespoons low-sodium soy sauce
• 1 inch piece, peeled and sliced fresh ginger
• 3 cloves, minced garlic
• 2 medium, peeled and sliced into matchsticks carrots
• 2 cups baby spinach
• 2 stalks, sliced green onions
• 1 cup, sliced shiitake mushrooms
• 2 packets (about 6 ounces, discard seasoning packets) ramen noodles
• 1 teaspoon sesame oil
• 0.25 teaspoon white pepper
• 0.25 cup, chopped cilantro
• 1 cut into wedges lime

Directions

Step 1

Begin by preparing the chicken. Place the chicken breast in a medium-sized pot with 2 cups of water. Bring to a gentle boil over medium heat, cover, and simmer for 15 minutes or until the chicken is fully cooked.

Step 2

Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

Step 3

In a large pot, combine the chicken broth, soy sauce, sliced ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.

Step 4

Add the sliced carrots and shiitake mushrooms to the pot, reducing the heat to medium. Cook for approximately 5 minutes or until the vegetables are tender.

Step 5

Add the shredded chicken, ramen noodles, and white pepper to the pot. Continue cooking for 3-5 minutes or until the noodles are tender.

Step 6

Stir in the baby spinach and sesame oil. Cook for an additional 1-2 minutes until the spinach is wilted.

Step 7

Serve the soup hot, garnished with sliced green onions and chopped cilantro. Accompany with lime wedges for a zesty finish.

Nutrition Facts

Serving size	(2862.3g)

Amount per serving	% Daily Value*
Calories	1967.4

Total Fat 30.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 6.0g
Cholesterol 192.8mg	0%
Sodium 2984.1mg	0%
Total Carbohydrate 294.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 23.4g
Protein 137.2g	0%

Vitamin D 23.9IU	0%
Calcium 203.7mg	0%
Iron 6.5mg	0%
Potassium 1422.8mg	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: 13.6%

Protein: 27.5%

Carbs: 59.0%