Chicken Veggie Ramen Bowl Recipe

A delicious way to repurpose Ramen noodles. The broccoli and mushrooms make this lunch bowl fantastic!


Happy Easter! I love Easter. It holds a special place in my heart and despite being exhausted, Easter-related adrenaline got me through the day. My joy mostly came from spending time with family and praising Jesus, but also from enjoying good food. Easter food is the best, isn't it? Deliciously salty ham, cheesy potatoes and asparagus....Mmmm! And on a completely different end of the food spectrum, Ramen noodles deserve an Mmmm! I have consumed approximately one million packages of Ramen in my lifetime. They never get old and are so dang good. Which is why I got excited about the idea of repurposing them. Ditch the sodium-packed seasoning packet and do your own thing with these unique and yummy noodles!


Be creative as you want to be with the veggies in this recipe. I loved the broccoli-mushroom combo, but carrots would be great, too. Or celery, cauliflower, peppers, zucchini or snap peas. I enjoyed this lunch for four consecutive days and it became more enjoyable each time. This will be a new lunch go-to!

Enjoy the remainder of your Easter, friends! I'm praying that you all enjoyed your day, as well. Thank you so much for reading. Have a wonderful week! Also check out this delicious Chicken and Veggies Ramen Bowl!

Veggie, Chicken, Noodles
Main dish
Yield: 4


prep time: 10 minscook time: 15 minstotal time: 25 mins

Delicious way to repurpose Ramen noodles. I LOVE this recipe!


  • 3 tablespoons olive oil
  • 8-oz. package mushrooms, chopped
  • 2 cups broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Salt and pepper, to taste
  • 48 oz. chicken stock
  • 2 cups shredded, cooked chicken (suggestion: pull meat from a Rotisserie chicken)
  • 2 packages Ramen noodles


  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add mushrooms, broccoli, garlic, parsley, salt and pepper. Cook for 5 minutes, or until veggies are fragrant and begin to get soft.
  2. Add chicken stock and bring to a boil over high heat. Simmer over medium-low heat for 5 minutes. Add chicken and Ramen noodles and simmer for an additional 5-7 minutes, or until noodles are cooked through. Serve warm!
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