The last time I had ramen I was in an airport awaiting my flight. I was a bit chilly and was craving something comforting and warm. Oh, and noodley. I wanted something noodley.
So I bopped on over to a ramen stand and ordered me a bowl. And no, it wasn’t the best ramen I’ve ever had, but it did the trick and satisfied that ramen craving.
It got me thinking that ramen is easy enough to make and I wanted to find a way I could make it at home in a few simple steps and load it up with both veggies and flavor.
So here it is, you guys! A one pot cozy meal that satisfy your slurpy ramen cravings. The other really cool thing is you can customize your toppings if you want to add a soft boiled egg, some cilantro or sliced jalapeño. Take this recipe and get creative with it!
It’s one of those recipes that perfect for the end of the week when you have a bunch of leftover random veggies in your fridge you don’t know what to do with. Make the chicken and broth, and cut up some veggies to throw in your bowl.
So, let’s make this deliciously satisfying One Pot Chicken Ramen Bowl + Zoodles!
Heat the oil in a large stock pot or a Dutch oven over medium heat. Once hot, add the chicken breasts to the pan and sprinkle them with the salt and pepper.
Cook for about 16 minutes, flipping halfway through. Once the chicken is fully cooked, remove it from the pot and set aside.
Deglaze the pot with the chicken stock and add the coconut aminos, fish sauce, and ground ginger. Bring the broth to a boil, cover and reduce heat to low. Let the broth simmer for 10 minutes to develop the flavors.
Meanwhile, slice the chicken breasts.
Divide the zoodles evenly between 4 bowls. Top with the sliced chicken and any desired toppings. If you’re using soft boiled eggs, wait to add the eggs until after you’ve added the broth.
When the broth has finished cooking, ladle the hot broth evenly between each of the bowls. Add the eggs if using and enjoy!
Recipe
One Pot Chicken Ramen Bowl + Zoodles
This One Pot Chicken Ramen Bowl + Zoodles comes together in a few simple steps and is so cozy and comforting. Pack it with your favorite veggies!
Ingredients
- 1 Tbsp. avocado oil
- 1 lb. boneless skinless chicken breast
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 8 cups low sodium chicken broth
- 1 Tbsp. and 2 tsp. coconut aminos
- 1 tsp. fish sauce
- 1/2 tsp. ground ginger
- 4 small zucchinis, spiralized
Optional toppings:
- 2 carrots, julienned
- 2 mini red bell peppers, thinly sliced
- 2 jalapenos, thinly sliced
- 1/4 cup cilantro
- 4 soft boiled eggs
- sesame seeds
- lime wedges
Instructions
- Heat the oil in a large stock pot or a Dutch oven over medium heat.
- Once hot, add the chicken breasts to the pan and sprinkle them with the salt and pepper.
- Cook for about 16 minutes, flipping halfway through. Once the chicken is fully cooked, remove it from the pot and set aside.
- Deglaze the pot with the chicken stock and add the coconut aminos, fish sauce, and ground ginger.
- Bring the broth to a boil, cover and reduce heat to low. Let the broth simmer for 10 minutes to develop the flavors.
- Meanwhile, slice the chicken breasts.
- Divide the zoodles evenly between 4 bowls. Top with the sliced chicken and any desired toppings. If you’re using soft boiled eggs, wait to add the eggs until after you’ve added the broth.
- When the broth has finished cooking, ladle the hot broth evenly between each of the bowls. Add the eggs if using and enjoy!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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