Low Sodium Chicken Ramen Soup
Savor the comforting warmth of this Low Sodium Chicken Ramen Soup, a health-conscious twist on the beloved noodle classic. Bursting with flavors from tender shredded chicken, fragrant garlic, fresh ginger, and a medley of vibrant vegetables like shiitake mushrooms, bok choy, and julienned carrots, this nourishing soup is both wholesome and satisfying. The broth, made with low sodium chicken stock, a hint of soy sauce, and rice vinegar, strikes the perfect balance of savory and tangy, while low sodium ramen noodles add a comforting texture without the extra salt. Ready in just 45 minutes, this easy-to-make recipe is an ideal weeknight dinner that delivers rich, umami-packed flavor while supporting heart-healthy eating. Garnish with a drizzle of sesame oil and fresh green onions, and serve this steaming bowl of goodness to warm both body and soul.
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Ingredients
- 1 pound boneless, skinless chicken breast
- 6 cups low sodium chicken broth
- 2 cups water
- 4 garlic cloves
- 1 inch piece ginger
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 large carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 2 cups bok choy, chopped
- 2 packs low sodium ramen noodles
- 2 green onions, sliced
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
Directions
Step 1
Begin by preparing the ingredients: finely mince the garlic cloves and grate the ginger.
Step 2
In a large pot over medium-high heat, combine the low sodium chicken broth and water.
Step 3
Add the garlic, ginger, and the pound of chicken breast to the pot, bringing the mixture to a gentle boil.
Step 4
Once boiling, reduce the heat to a simmer and cook the chicken for about 15 minutes or until thoroughly cooked.
Step 5
Remove the chicken from the pot and let it cool slightly before shredding it using two forks.
Step 6
Return the shredded chicken to the pot.
Step 7
Add the low sodium soy sauce, rice vinegar, and ground black pepper to the pot and stir to combine.
Step 8
Next, introduce the julienned carrot, sliced shiitake mushrooms, and chopped bok choy to the broth.
Step 9
Cook the vegetables for about 5 minutes, until they are just tender and the bok choy is bright green.
Step 10
Add the low sodium ramen noodles and cook for an additional 3-5 minutes, or until the noodles are tender.
Step 11
Finish the soup by stirring in the sesame oil and fresh green onions.
Step 12
Ladle the hot soup into bowls and serve immediately. Enjoy your low sodium chicken ramen!
Nutrition Facts
| Serving size | (3210.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1549.5 |
| Total Fat 46.1g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 385.6mg | 0% |
| Sodium 5217.5mg | 0% |
| Total Carbohydrate 95.8g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 17.4g | |
| Protein 183.1g | 0% |
| Vitamin D 58.7IU | 0% |
| Calcium 591.2mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 4457.2mg | 0% |
Source of Calories