Ok whoa, we’re really onto something special with this one pot, gluten-free CREAMY CHICKEN RAMEN y’all! It’s simple, simple, simple, packed with flavor, and looks so yummy in my Hestan ProBond Soup Pot! Oh, and it’s ready in under 30 minutes. Make sure to save this recipe to dish out later!
We get 20% off Kettle & Fire broth with code JAYME, click here! And click here for the gluten-free ramen noodles I use!
INGREDIENTS
1 Tbsp extra virgin olive oil
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
1 cup carrots, cut into 1-inch pieces
1 1/2 Tbsp fresh garlic, minced
1 1/2 Tbsp mild curry powder
1/2 tsp cayenne pepper
1 tsp salt, more to taste
1 (13.5 oz) can coconut milk, shaken
3 cups chicken broth (I use Kettle & Fire)
2 cups rotisserie chicken, shredded
1/4 cup fresh cilantro, chopped, more for garnish
2 noodle cakes dried gluten-free ramen (I use Lotus Foods Organic Millet and Brown Rice)
1 Tbsp fresh lime juice, more for serving
HOW TO MAKE
-Heat olive oil in a large pot over medium heat.
-Add in onion, bell pepper, and carrots.
-Cook until tender, about 8 mins.
-Add in garlic, curry powder, cayenne, and salt. Stir to combine, cook for 1 min.
-Stir in coconut milk and chicken broth.
-Bring to a simmer.
-Add in chicken, cilantro, ramen, and lime juice.
-Let simmer for 3 mins.
-Using a fork, separate the softened noodles.
-Garnish with cilantro, and serve with lime.