I can remember many a lunch hour pouring the hot water into my brand name “cup o’ soup,” letting it steep, and sitting down to enjoy a hot meal. Of course, now I know that those pre-made packets were full of lots of sodium and disappointingly small doses of freeze dried veggies.
Here is a quick way to have a hot lunch and all you need is a little prep time and 4 Mason Jars. Add the hot water when your ready to eat.
Instant Chicken Noodle Soup
Ready in 15 minutes
makes 4 jars
Ingredients:
2 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red chili flakes
3 ounces brown rice vermicelli noodles (found in oriental section of grocery store)
2 cups sliced cooked chicken
2 tsp grated lemon zest
2 celery stalks, chopped
1 large carrot, thinly sliced
1 cup frozen peas
1/2 cup parsley (fresh or dried)
Directions:
- In small bowl, stir together thyme, garlic powder, onion powder, salt, black pepper, and chili flakes. Divide evenly amongst 4 large mason jars
- Top with noodles, broken slightly to fit into jar
- Layer in next the cooked chicken slices, lemon zest, celery, carrots, peas and parsley in that order.
- Seal jar shut tightly and chill until ready to use
When ready for soup, cover contents of jar 1 1/2 cups boiling water. Stir contents and seal tightly with top (For thicker soup reduce water to 1 cup). Let stand until the noodles are tender, about 10 minutes. Eat and enjoy.
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