Ingredients
Scale
- 4 cups chicken broth
- 1 cup heavy cream
- 1 whole head garlic
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup mushrooms (sliced)
- 1 cup baby spinach
- Salt and pepper (to taste)
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes until soft.
- While the garlic is roasting, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a little olive oil. Cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink inside.
- Remove the chicken from the skillet and let it rest. In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes until they soften.
- Once the garlic is roasted, squeeze the cloves out into a bowl and mash them with a fork. Add the chicken broth and heavy cream to the skillet, along with the roasted garlic and soy sauce. Stir well.
- Bring the mixture to a simmer and add the ramen noodles. Cook according to package instructions, usually about 3-4 minutes.
- While the noodles are cooking, slice the chicken. Once everything is cooked, add the baby spinach and stir until wilted.
- Serve hot, topped with sliced chicken and chopped green onions.
- Prep Time: 10
- Cook Time: 30