Chicken noodle soup
Please log in to save or rate. Serves: 1Time to make: 10 mins
Total cost: $6.20 (at time of publication)
1/2 teaspoon reduced-salt chicken stock powder
1/4 teaspoon crushed garlic
2–3 slices dried mushrooms, eg. shiitake or porcini (optional)
1/3 cup frozen corn kernels
1/2 carrot, finely julienned
2 Brussels sprouts, finely sliced
1/2 cup shredded cooked chicken
175g packet precooked Singapore noodles
1/4 cup fresh chopped parsley, to garnish
Nutritional information (per serve)
Instructions
Step 1Layer all ingredients (except parsley) in a 750ml capacity or larger jar in the order above. Store jar in fridge until ready to eat. Keep parsley in a separate container or zip-lock bag.
Step 2Prior to serving, remove the jar from fridge and leave out for 10 minutes. Then fill with boiling water; close and seal the lid. Leave to soak for two minutes.
Step 3Open the jar, stir contents well and serve in a bowl, if desired. Garnish with chopped parsley.
Variations
- Experiment with any combination of vegies you have in the fridge – it’s a great way to use up vegies that are slightly wilted, too.
- Instead of stock powder, you can use liquid stock. Just half-fill the jar with stock and top up with boiling water when it comes time to eat.
HFG tip
- Use ‘shelf-fresh’ noodles – these are precooked and just need boiling water for reheating. Loosen them with a fork before placing in the jar.
- Eat this meal straight out of the jar if your jar is wide enough!
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