Skinny Asian Chicken and Noodle Bowl

There is something magical about main-course noodle bowls. They seem to be everywhere these days. And everywhere you try them, they tend to be a little different. But the key is the broth and this broth tastes fantastic!  Plus, it’s loaded with assorted veggies, chicken, and ramen noodles. Each large, very satisfying serving has only 240 calories, 6 grams of fat. Here’s a soup I think everyone will enjoy. I know my family loves it!
Skinny Asian Chicken and Noodle Bowl

Helpful Tips About this Recipe

Makes 8 main-course servings. Each serving, 1⅔ cups.

Healthy Tips
If you’re on a low-sodium diet, this soup would not be a good choice for you.
Even though I used reduced-sodium chicken broth and soy sauce and throw out the seasoning packet from the ramen, this type of Asian soup is still very high in sodium.

Shopping Tips

Swanson’s reduced-sodium broth is available in 32 and 48-ounce size cartons. You would use 1 of each to get 10 cups of broth.
To save time, I like to use a bag of already shredded carrots. You’ll find it in the produce section of most supermarkets. I buy it at Trader Joe’s.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 main course serving (1⅔ cups each)
240 cal, 6g fat, 1g sat. fat, 28mg chol, 21g prot, 27g carbs, 4g fiber, 1,301mg sodium, 4g sugar
FACTS: for Freestyle SmartPoints
114 calories, 1g sat. fat, 1g sugar, 6g protein


Skinny Asian Chicken and Noodle Bowl

Skinny Asian Chicken and Noodle Bowl

5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Asian
Servings 8
Calories 240 kcal


  • 1 cup onions, chopped
  • 1 cup red bell pepper, diced
  • 1 cup celery, sliced into small pieces
  • 2 teaspoons olive oil, divided
  • 16 ounces chicken breast (boneless, skinless), cut into very small pieces
  • 1 tablespoon garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips
  • ⅓ cup + 1 tablespoon rice vinegar or cider vinegar
  • ⅓ cup + 1 tablespoon reduced-sodium soy sauce
  • 1 cup frozen corn, not thawed
  • 1 (10-12 oz) package broccoli slaw or cabbage
  • 1 cup carrots, shredded
  • 2 (3 oz) packages of Top Ramen noodles (throw away the seasoning packet)
  • 2 cups spinach leaves, packed


  • Add the onions, red peppers, and celery to a microwave-safe bowl. Cook vegetables in the microwave for 4 minutes, to soften.
  • Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add chicken. Cook for 3 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. When chicken is white inside, remove cooked chicken to a plate. Set aside.
  • Keep the chicken drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, garlic, and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, and corn. Bring to a boil. Stir in broccoli slaw or cabbage, shredded carrots, and ramen noodles (throw away the seasoning packet). Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked chicken and spinach. Continue to cook for 1 minute, until heated through.
  • To serve: remove the ramen noodles with a fork and divide among 8 servings. Pour broth, with vegetables and chicken, among each serving.  Serve with a spoon and chopsticks, if desired. The extra servings freeze great.


Serving: 1.66cupsCalories: 240kcalCarbohydrates: 27gProtein: 21gFat: 6gSaturated Fat: 1gCholesterol: 28mgSodium: 1301mgFiber: 4gSugar: 4gBlue Smart Points: 3Green Smart Points: 5Plus Points: 6
Tried this recipe?Let me know how it was!


  1. Thanks for sharing this recipe… I enjoyed it a lot.
    I added some black pepper and an extra splash of vinegar to my bowl. Yuuuu-meee

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