15-Minute Chicken Ramen Soup

You're *this* close to ordering unhealthy take-out? STOP! I have a healthy alternative for you: 15-Minute Ramen Noodle Soup. With ramen egg, chicken and tons of vegetables!

Course Main Course, Soup

Cuisine Asian, International

Prep Time 3

Cook Time 12

Total Time 15

Servings person

Calories 279kcal

Ingredients

1 large egg
100 g chicken breast
1 ramen noodle square
1 very small carrot
1/8th red bell pepper
1 leaf Swiss chard
2 cups chicken broth or stock

Instructions

Bring water to the boil in a small pot. Enough water to submerge a large egg.
In the meantime, heat a large pan over medium heat, peel carrot, wash bell pepper and wash and destalk Swiss chard leaf. Then thinly slice or julienne or even chop vegetables. This should only take about 2 minutes because it's so little.
Once egg water is boiling, very carefully add egg with a slotted spoon to avoid any cracks. Set timer for 7 minutes and once water is boiling again reduce heat to medium.
Prepare an ice bath for the egg by adding 2 cups of water to a bowl and at least 15 ice cubes.
Add a splash of flavorless oil to by now hot pan. Cut chicken into bite-sized pieces and add to hot pan. Make sure pieces don't touch each other.
Fry chicken pieces for about 30 seconds per side or until gold brown. Use thongs to keep turning. Add salt if desired. Remove from pan once golden.
Once egg alarm goes off, remove egg from boiling water with slotted spoon and immediately submerge in ice bath. Let sit in ice water for at least 1 minute.
Add chicken broth or stock to the pan you fried the chicken in and bring to the boil. Once boiling, add ramen noodles and let water boil for 1 minutes, then reduce heat to simmer and use a fork to carefully break apart the noodles.
Now build your bowl by adding noodles first, then thinly sliced vegetables, then chicken, peel egg and cut in the middle and place on noodles and lastly add the hot broth over everything. YUUUUMMMM!!!

Nutrition

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