Ingredients

• 2 egss
• 4 cups chicken broth, low sodium
• 1½ teaspoon soy sauce, reduced sodium
• 2 chicken breast fillets, boneless and skinless
• 6-8 ounces ramen noodle
• 1 cup sliced red cabbage
• 1 cup shredded carrots
• 2 celery stalks, chopper
• 2 green onions, chopped
• Sriracha to taste

Directions

1. Add whole eggs to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat. Cover saucepan and let sit for 7 minutes. Remove eggs and submerge in a bowl of ice water. Set aside.
2. Meanwhile, in a separate soup pot, add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked about 8-10 minutes. Remove chicken breasts from broth and shred with forks. Return shredded chicken to broth.
3. Add ramen noodles to pot with broth and shredded chicken. Cook noodles per the time indicated on package. Add additional chicken broth or water as necessary.
4. Peel and halve eggs, set aside.
5. Remove soup from heat. Add cabbage, carrots and celery.
6. Garnish with one egg half and chopped green onions. Drizzle sriracha on top.

Enjoy!