Spicy Chili Garlic Ramen with Chicken + Veggies [Soy-Free]
Get ready to fire up your taste buds with our Spicy Chili Garlic Ramen with Chicken + Veggies! This mouthwatering dish features tender chicken, crisp veggies, and hearty ramen noodles, all bathed in a spicy chili garlic broth. It's a flavor-packed meal that's perfect for satisfying your craving for something bold + comforting.
Servings: 2 servings
Calories: 172kcal
Ingredients
RAMEN:
- 4 (2.5 oz) pacakages organic ramen noodles
- 2 Tbsps Extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 Jalapeño, chopped
- 2 medium carrots, peeled + thinly sliced
- 4 garlic cloves, minced
- 3 Tbsps coconut amino (This is a great soy-free option; But you can use Tamari sauce or regular soy sauce, if desired)
- 1-2 Tbsps chili oil or sauce
- 4 cups chicken or veggie stock, organic (You can also use chicken bone broth as well)
- 2 green onion stalks, chopped
- 2 tsps sesame seeds
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cooked chicken breasts, sliced (You can follow the steps of my Easy Shredded Chicken recipe and slice them instead of shredding them!)
- 1 cup broccoli florets, optional
Instructions
TO PREP + COOK THE CHICKEN:
- You can follow the steps of my Easy Shredded Chicken recipe and slice them instead of shredding them!
TO MAKE THE RAMEN:
- In a medium dutch oven over medium-high heat, add the olive oil. Once heated, add the minced garlic, chopped bell peppers, carrots, jalapeños, and green onions, sautéing until fragrant and translucent, about 1-2 minutes.
- Add the salt, black pepper, garlic powder and stir together until combined and veggies are coated.
- Add in the chicken stock, coconut aminos, and ramen noddles, stirring everything together until combined. Bring everything to a boil. NOTE: If using broccoli florets, you would add them in at this point!
- Once boiling, reduce the heat to low and simmer for 5-6 minutes or until the ramen noddles are separated and softened. Add the chili oil or sauce and additional salt, to taste if necessary. NOTE: There shouldn't be a lot of liquid left once the noddles and veggies are cooked through and tender. If you'd like more broth, add additional chicken stock and simmer for another 5 minutes or so.
- Remove from heat and serve immediately into prepared bowl(s) and top with sesame seeds, chili oil (if using), sliced cooked chicken breasts, and enjoy with a side of crackers, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- BONE BROTH: Bone broth has incredible health benefits which include: immune boosting properties, good for digestion + gut health, joint health, etc.; However, if you'd like to make this soup vegan----be sure to omit the bone broth and sub with additional veggie stock.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- GLUTEN-FREE: To ensure that this ramen is GF, be sure to use GF-friendly noodles as well as chicken or veggie stock.
Nutrition
Calories: 172kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1092mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 79IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg