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Better For You Chicken and Spinach Ramen. Make this on nights when you want something cozy like ramen, but need something healthier too. This homemade ramen is simple and delicious. All made in the instant pot – with crockpot and stove top directions too. Made using wholesome ingredients and the simplest process. This dish is filled with veggies, chicken, and yummy brown rice ramen noodles. Wonderful on cold chilly nights.

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

I think I make a new ramen recipe every year, it’s my favorite dinner to make at home. Especially once the weather turns cold and the days begin to become shorter.

It’s so warming and comforting!

But the funny thing? There are a handful of recipes I turn to time after time because they’ve become staples in my kitchen. And this ramen is one of those staples! I created this recipe back in 2017 and I still make it to this day!

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

We just love it. It’s simple and super quick, wholesome, and most important of all, delicious. My mom and I actually crave the soup once the weather turns chilly enough for the first frost.

Originally when I created the recipe, using the Instant pot was all the rage. Do you remember when it was really having its moment?

I don’t use the instant pot as often these days, but I will say it does work nicely for this ramen. That said, I have provided the stove top and crockpot variations as well. As always, I want to make sure we can all enjoy a yummy, healthy, ramen dish like this!

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

Here the details

Nothing has changed about this recipe except that I’ll now often add honey-roasted squash to each steaming bowl.

Start out by cooking the bacon. Get it all crisped up. The bacon is used for flavor and nothing else. You’ll only need 2 strips, but of course, if you prefer to not use bacon, you can easily omit it.

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

From here, basically everything goes into the pot. I like to toss in the mushrooms, then fresh ginger and garlic. I then add red curry paste for heat and flavor.

For the liquids –  broth, tamari (gluten-free sauce), and rice vinegar. Then mix in the chicken, dried mushrooms (they’ll add so much flavor to the broth), and acorn squash.

The acorn squash is “extra” and totally optional, but ramen is really so much about the toppings, I love them all! And this squash just makes the soup extra special.

The squash cooks in the broth, then pull it out and drizzle each wedge with honey, and place it under the broiler to crisp up. The roasted squash is such a great, sweet addition to a spicy ramen broth.

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

To finish, shred the chicken, then add the spinach and submerge the noodles into the broth to allow them to cook. It’s so nice not having to boil water for the noodles. For the noodles, I love using Brown Rice and Millet Ramen noodles. You can find them at Whole Foods and in many other grocery stores.

Ladle the soup into bowls, then top with all of your favorite ramen toppings, soft-boiled eggs, green onions, carrots, plus chili crisp sauce. Yum!

This dish is so flavorful and so simple. Thankful for easy dinners like this!

Better For You Chicken and Spinach Ramen | halfbakedharvest.com

Looking for other soup recipes? Here are a few ideas: 

Brie and Cheddar Apple Beer Soup

Slow Cooker Creamy White Bean Noodle Soup

Lighter Creamy Broccoli Cheddar Soup

Creamy White Lasagna Soup

30 Minute Spicy Miso Chicken Katsu Ramen

Lastly, if you make this Better For You Chicken and Spinach Ramen, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Instant Pot Chicken and Spinach Ramen

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 548 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Quick Honey Roasted Squash (optional)

Instructions

Instant Pot

  • 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.
    2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook on high pressure for 8 minutes.
    3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 
    4. To finish the squash, heat the broiler to high. Rub the squash with honey and season with salt, pepper, and chili flakes. Broil 2-3 minutes, until crisp.
    5. To serve, ladle the soup into bowls and top with roasted squash and any other desired toppings. Enjoy!

Crockpot

  • 1. Cook the bacon in a skillet oven set over medium heat until crisp, about 5 minutes. Transfer to the bowl of the crockpot. Stir in the mushrooms, ginger, garlic, and curry paste.
    2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 4-6 hours on low or 2-3 hours high.
    3. Remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 
    4. Finish as directed about through step 4.

Stove

  • 1. Cook the bacon in a large dutch oven set over medium heat until crisp, about 5 minutes. Stir in the mushrooms, let cook 2 minutes. Add the ginger, garlic, and curry paste. Cook another minute, until fragrant.
    2. Pour in the broth, 2 cups of water, the tamari, rice vinegar, chicken, dried porcini mushrooms, and sesame oil. If using, add the squash on top. Cover and cook 15-20 minutes, until the chicken has cooked.
    3. When tender, remove the squash from the soup and place on a baking sheet. Set aside. Shred the chicken. Stir in the noodles and spinach. Let sit 5 minutes or until the noodles are soft. 
    4. Finish as directed about through step 4.
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Better For You Chicken and Spinach Ramen | halfbakedharvest.com

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Comments

    1. Hey Mike,
      I leave the skin but you could totally remove it as well:) I hope you love this recipe, please let me know if you give it a try! xx

  1. 5 stars
    This was perfect for a cold night! Stovetop method – I doubled the chix & add a TON of cilantro & basil because we love them + a squeeze of lime. Chefs kiss! Thanks as always Tieghan!

    1. Hey Erin,
      Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

    1. Hey Emely,
      I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx

    1. Hey Kayla,
      You could skip the bacon or use turkey bacon, that would be great! Please let me know if you have any other questions, I hope you love the recipe! xx

  2. 5 stars
    Really great ramen, and especially rich with the addition of the porcini. I only used three squares of regular noodles, which I boiled for three minutes rather than let sit for five minutes (I just wasn’t sure they’d get done if not in boiling liquid). I also think the soft boiled eggs were the perfect topping. Definitely one I’ll be making again!

    1. Hey Helen,
      Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)

    1. Hey Kristi,
      Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx

    1. Hi there,
      Sure, zucchini would be delicious! I hope this recipe turns out well for you, let me know if you give it a try! xx

  3. 5 stars
    This ramen is so so good! I made extra of the squash and used tofu as my chicken wasn’t thawed…was feeling under the weather and this brought me back to life! Thanks for another amazing recipe!
    xx

    1. Hey Tia,
      Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT