Creamy Garlic Chicken Ramen
450kcal
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 packs ramen noodles
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 cup mixed vegetables (such as bell peppers, carrots, and green onions)
- to taste Salt and pepper
- Chopped parsley for garnish
Method
Cooking
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the chicken breasts to the pot and cook until browned on both sides, approximately 5-6 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken from the pot and let it rest for a few minutes before slicing it into strips.
- Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3-4 minutes.
- In the last few minutes of cooking, add the mixed vegetables and heavy cream to the pot.
- Stir in the soy sauce and season with salt and pepper to taste.
- Serve hot, topped with the sliced chicken and garnished with chopped parsley.
Nutrition
Serving1gCalories450kcalCarbohydrates40gProtein25gFat20gSaturated Fat10gSodium800mgFiber2gSugar3g
Notes
For a lighter version, use chicken thighs or tofu instead of chicken breasts. Replace heavy cream with half-and-half or coconut milk for a dairy-free option. Optionally add a soft-boiled egg on top for extra richness, or spice it up with sriracha or red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days.