Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 servings of ramen noodles
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh green onions and cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown and cooked through. Remove and shred.
- In the same pot, sauté garlic until fragrant. Pour in chicken broth and bring to a simmer.
- Add soy sauce and heavy cream to the broth, stirring well to combine. Season with salt and pepper.
- Cook ramen noodles in boiling water separately according to package instructions. Drain and set aside.
- Add shredded chicken to the broth and heat through. Serve the broth over cooked noodles, garnished with green onions and cilantro.
Notes
- Adjust the amount of cream for a richer or lighter broth.
- Vegetarian version: substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg