Paleo Chicken Ramen Soup
Warm your soul with this Paleo Chicken Ramen Soup, a comforting and nourishing twist on a traditional favorite, perfect for those embracing a gluten-free, grain-free, and dairy-free lifestyle. Packed with vibrant, nutrient-dense ingredients like tender shredded chicken breast, shiitake mushrooms, fresh bok choy, and spiralized zucchini noodles, this paleo-friendly ramen is simmered in an umami-rich chicken bone broth infused with garlic, ginger, and coconut aminos. Quick to prepare in just about an hour, this one-pot meal is an ideal weeknight dinner that’s as flavorful as it is wholesome. Garnished with green onions and a pinch of red pepper flakes for a pop of freshness and heat, this satisfying soup delivers all the comforting vibes of classic ramen without compromising on clean eating principles. Whether you're craving a hearty yet healthy bowl of soup or just want an easy, crowd-pleasing meal, this paleo ramen recipe has you covered.
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Ingredients
- 1 lb chicken breast
- 6 cups chicken bone broth
- 0.25 cup coconut aminos
- 1 tbsp ginger, grated
- 3 garlic cloves, minced
- 1 cup shiitake mushrooms, sliced
- 1 head bok choy, chopped
- 2 carrots, julienned
- 4 cups zucchini noodles
- 2 green onions, thinly sliced
- 0.25 tsp red pepper flakes
- 1 tbsp olive oil
- to taste salt
- to taste pepper
Directions
Step 1
Season the chicken breast with salt and pepper on both sides.
Step 2
Heat olive oil in a large pot over medium-high heat. Add the chicken breast and sear until golden brown on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
Step 3
In the same pot, add the garlic and ginger, sautéing for 1 minute until fragrant.
Step 4
Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits. Add coconut aminos and red pepper flakes.
Step 5
Return the chicken breast to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes until the chicken is cooked through.
Step 6
Remove the chicken from the broth. Shred the chicken with two forks and set aside.
Step 7
Add the shiitake mushrooms, bok choy, and carrots to the broth. Simmer for 5 minutes until the vegetables are tender.
Step 8
Stir in the zucchini noodles and shredded chicken. Cook for an additional 3-5 minutes until the noodles are just tender.
Step 9
Taste and adjust seasoning with additional salt and pepper as needed.
Step 10
Ladle the soup into bowls, garnishing with green onions. Serve hot.
Nutrition Facts
| Serving size | (3798.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1652.7 |
| Total Fat 54.8g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 517.9mg | 0% |
| Sodium 3623.6mg | 0% |
| Total Carbohydrate 77.0g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 47.1g | |
| Protein 221.4g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 595.2mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 4359.2mg | 0% |
Source of Calories