Cupid Comfort Chicken Ramen
In a separate pot add 4 C. of water, 1 t. salt and boil chicken for 15 minutes, remove and slice thin. Strain off any foam from the chicken and keep the broth. In a large pot add 1 T. of oil and sauté onions for 2-3 minutes. Add in the broth container plus 2 C. of broth from the cooked chicken. Bring to a low boil. I like to crack an egg into the broth at this point and let cook. Don’t stir. Divide noodles into 4. Dip each portion into hot broth for 15 seconds using a slotted spoon and add to a bowl. Top with sliced chicken. Add veggies to the hot broth and let cook for 2-3 minutes. Divide the veggies and broth into each bowl. Squeeze lime juice over the ramen. Serve.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 70 mg |
| Sodium | 980 mg |
| Total Carbohydrates | 75 g |
| Dietary Fiber | 4 g |
| Total Sugars | 6 g |
| Added Sugars | 0 g |
| Protein | 34 g |
Key Micronutrients:
Vitamin D 2% • Calcium 6% • Iron 18% • Potassium 12%
Ingredients
Chicken, ramen noodles (wheat), napa cabbage, onion, chicken broth, soy sauce, snap peas, carrots, fresh ginger, garlic, sesame oil, chili garlic sauce, lime.
Allergen Statement
Contains: Wheat, Soy, Sesame