Homemade “Cup of Soup”

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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