Healthy Chicken noodle Bowl

Ingredients

• Eggs

  Great Value

  2 egg or 116g

• Chicken broth

  canned, reduced sodium

  4 cup or 960g

• Soy sauce

  regular sodium, shoyu

  1 ½ tsp or 8g

• Chicken breast

  raw

  2 full small breast (both fillets) or 348g

• Yolkless Extra Broad Noodles

  President's Choice

  1 ½ cups or 56g

• Red cabbage

  raw

  1 cup, shredded or 70g

• Carrots

  raw

  1 cup grated or 110g

• Scallions

  raw

  2 medium or 30g

• Hot Chili Oil

  Roland

  1g

Directions

1. Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
2. Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
3. Add 2 pkg. ramen noodles (or 1.5 cups egg noodles) to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-8 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
4. Peel and halve eggs, set aside.
5. Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.
6. Recipe by: Susan | SimpleHealthyKitchen.com (source: https://www.simplehealthykitchen.com/healthy-chicken-ramen-bowl-clean-eating/)