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Chicken Veggie Ramen Bowl Recipe

Delicious way to repurpose Ramen noodles. I LOVE this recipe!
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 496kcal
Author: Megan Porta

Ingredients

  • 3 tbsp olive oil
  • 8 oz mushrooms chopped
  • 2 cups broccoli florets
  • 2 cloves garlic minced
  • 1/4 cup flat-leaf parsley fresh, chopped
  • Salt and pepper to taste
  • 48 oz chicken stock
  • 2 cups chicken shredded, cooked (suggestion: pull meat from a Rotisserie chicken)
  • 2 packages Ramen noodles

Instructions

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add mushrooms, broccoli, garlic, parsley, salt and pepper. Cook for 5 minutes, or until veggies are fragrant and begin to get soft.
  • Add chicken stock and bring to a boil over high heat. Simmer over medium-low heat for 5 minutes. Add chicken and Ramen noodles and simmer for an additional 5-7 minutes, or until noodles are cooked through. Serve warm!

Nutrition

Calories: 496kcal | Carbohydrates: 45g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1391mg | Potassium: 829mg | Fiber: 3g | Sugar: 8g | Vitamin A: 637IU | Vitamin C: 48mg | Calcium: 55mg | Iron: 4mg
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