Chicken Ramen

Recipe in partnership with Food Network Canada Celebrity Host Eden Grinshpan

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth



  • 2 eggs
  • 2 cartons CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 chicken breast
  • 1 clove garlic, minced 
  • 1 tbsp (15 mL) ginger, minced 
  • 6 oz (170 g) Ramen noodles
  • 2 cups (500 mL) baby spinach
  • 1/2 cup (125 mL) frozen corn niblets, thawed
  • 2 green onion, sliced
  • 1 sheet roasted nori, thinly sliced
  • 1 tsp (5 mL) hot sauce (optional)


  1. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, and cook for six minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice in half. Set aside.
  2. Pour broth into a large saucepan over medium high heat. Add chicken, garlic and ginger, and bring to a boil. Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes. Remove chicken and transfer to a board to slice.
  3. Add noodles and baby spinach to broth. Cook until noodles are al dente. 
  4. Divide noodles and snow pea leaves among 4 bowls. Ladle in broth and top with sliced chicken, corn and egg halves. Sprinkle with green onions, nori and a drizzle of your favourite hot sauce if desired.

Ratings & Reviews

  • Deborah S.

    February 6, 2018

    Quick, filling and tasty

    I left out the corn and made it with store bought precooked chicken breast to save time. Found I was plenty full and satisfied.

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Amount Per Serving
Calories 250
Fat 4 g
Sodium 580 mg
Carbohydrate 39 g
Dietary Fibre 4 g
Protein 15 g
Vitamin A 3 %DV
Calcium 4 %DV

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