Ingredients
Scale
- 2 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 fresh vegetables (like broccoli, carrots, and bell peppers)
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a pot, heat the olive oil over medium heat until it shimmers. Toss in the minced garlic and let it cook until it’s fragrant — about 30 seconds.
- Add the chicken breasts to the pot, cooking them until both sides are golden brown, about 7-8 minutes per side. Remove the chicken and let it rest before slicing.
- Pour the chicken broth into the same pot and bring it to a gentle boil. Toss in your fresh vegetables and ramen noodles. Cook until the noodles are tender, about 3-4 minutes.
- Reduce the heat and stir in the heavy cream and soy sauce, mixing until well combined and slightly thickened.
- Slice the rested chicken and return it to the pot. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For the best flavors, use fresh veggies and high-quality broth. To maintain noodle firmness, rinse them under cold water after cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg