Whole30 Chicken Top Ramen
Transform your favorite comfort food into a nourishing, Whole30-compliant delight with this Whole30 Chicken Top Ramen recipe. Packed with tender shredded chicken, vibrant vegetables, and spiralized zucchini noodles, this paleo-friendly soup is a wholesome twist on the classic ramen bowl. The rich, umami-laden broth is infused with coconut aminos, garlic, ginger, and a hint of sesame oil, delivering bold flavors without any added sugars or grains. A perfectly swirled egg adds a touch of indulgence, while red pepper flakes provide a gentle heat. Ready in just 40 minutes, this satisfying one-pot meal is perfect for anyone seeking a healthy, gluten-free, and Whole30-approved dinner that doesn't skimp on flavor. Garnished with fresh green onions, this ramen is sure to become a weeknight staple!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 cup carrots, julienned
- 3 pieces green onions, sliced
- 2 large zucchini, spiralized into noodles
- 1 large egg
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by placing the chicken breasts in a medium saucepan and covering with the chicken broth.
Step 2
Bring to a boil over medium-high heat, then reduce the heat to low and let simmer for 15 minutes, or until the chicken is cooked through.
Step 3
While the chicken simmers, heat sesame oil in a large pot over medium heat. Add the ginger and garlic, sauté for 1-2 minutes until fragrant.
Step 4
Add the julienned carrots and half of the sliced green onions to the pot, cook for another 2 minutes.
Step 5
Once the chicken is cooked, remove from the saucepan and shred using two forks.
Step 6
Pour the chicken broth from the saucepan into the large pot with the vegetables. Stir in coconut aminos, adding the sea salt, black pepper, and red pepper flakes.
Step 7
Bring the broth to a gentle simmer, then add the shredded chicken back into the pot along with the spiralized zucchini noodles.
Step 8
Let the noodles cook for 2-3 minutes until they are just tender.
Step 9
Crack the egg into the simmering soup and stir gently to create strands of egg. Cook for an additional 1-2 minutes.
Step 10
Serve the Whole30 Chicken Top Ramen hot, garnished with the remaining green onions.
Nutrition Facts
| Serving size | (2073.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1082.5 |
| Total Fat 36.4g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 515.3mg | 0% |
| Sodium 4466.8mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 27.4g | |
| Protein 136.0g | 0% |
| Vitamin D 57.2IU | 0% |
| Calcium 325.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 3664.1mg | 0% |
Source of Calories