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The Batch Lady’s Chicken Noodle Soup Jars
These noodle soup jars are excellent for batch cooking ahead of a busy week at work; simply combine all the ingredients in a jar and add boiling water when ready to eat.
Introduction from Suzanne Mulholland
These are great to prep ahead for a quick take-to-work lunch. These are not freezable but can be made in advance and stored in the fridge for up to 3 days.
Ingredients
2 nests of
vermicelli noodles
80g
chopped mushrooms
200g
drained sweetcorn
1 head of
pak choi, trimmed and sliced
handful
fresh coriander
200g
cooked chicken, shredded
4 tbsp
soy sauce
2
chicken stock cubes
Method
IF MAKING AHEAD FOR THE FRIDGE
Take 4 jars and add ½ nest of noodles to each one.
Distribute the chopped mushrooms, sweetcorn, pak choi, coriander and cooked chicken between the 4 jars. Add 1 tablespoon of soy sauce to each one.
Grate ½ chicken stock cube into each jar, then pop into the fridge.
READY TO MAKE
When needed, pour over boiling water and leave to sit for 5 minutes before stirring everything together. Enjoy!
Reviews
4 out of 5 stars
2 Ratings
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