Do you love soup but wish it was more convenient to bring to work? While you could grab one of those freeze dried, sodium loaded cup of soups, this easy to make mason jar option sounds like a much better idea. Fill the mason jars with shredded chicken, vegetables and some spices and screw on the lids (it is easy to make a few of these at a time and have your meals prepped for the week!). Fill the jar with hot water when you are ready to eat and enjoy a comforting, homemade soup from just about anywhere!

 

Ingredients:

2Mason jars 1L

1chicken breast boiled and shredded

1tsp soy sauce or tamari

1tsp Sriracha chili garlic hot sauce

1/2tsp lime juice

2vegetable bouillon cubes

1/2cup each julienned broccoli stems carrots, yellow peppers, green onions

Half red chili pepper thinly sliced (optional)

1/2package rice vermicelli noodles

Sunflower sprouts and cilantro for garnish

 

Instructions:

To shred chicken, boil in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.

Divide the shredded chicken into each mason jar evenly, then add soy sauce, Sriracha and lime juice.

Layer in vegetables, then drop in bouillon cubes. Sprinkle in chili pepper if desired. Finally, finish with vermicelli noodles and keep in fridge until ready to eat.

Pour boiling water up to about two-thirds of the jar and stir contents, making sure to dissolve bouillon cube completely and saturate noodles. Microwave jar for 1-2 minutes if you’re looking to eat the noodles right away.

Pour contents into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Chicken bouillon cubes also work great and add more chicken flavor to the soup.

Recipe and image courtesy of The Girl On Bloor