Gluten-Free Chicken Ramen

A flavorful and comforting gluten-free version of classic chicken ramen soup.

Ingredients:

• 4 cups gluten-free chicken broth
• 2 chicken breasts, thinly sliced
• 2 packages gluten-free ramen noodles
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 2 large eggs
• 1 cup sliced mushrooms
• 1 cup baby spinach
• Salt and pepper to taste

Instructions:

In a large pot, bring the chicken broth to a boil

Add the sliced chicken breasts and cook until they are no longer pink, about 5 minutes

Add the gluten-free ramen noodles and cook according to the package instructions

Stir in the gluten-free soy sauce, sesame oil, grated ginger, minced garlic, and sliced green onions

In a separate pot, boil water and add the eggs

Cook for 6-7 minutes for soft-boiled eggs or longer for hard-boiled eggs

Once cooked, peel and slice the eggs in half

Add the sliced mushrooms and baby spinach to the ramen soup and cook for an additional 2-3 minutes until the vegetables are tender

Season with salt and pepper to taste

Serve the gluten-free chicken ramen in bowls, topped with halved boiled eggs

Enjoy your delicious gluten-free chicken ramen!