Instant classic chicken noodle soup for one
Reduced-sodium chicken broth
1 tbsp(s), finely chopped
Frozen mixed vegetables
¼ cup(s), peas and carrots, (no need to thaw)
Cooked skinless boneless chicken breast(s)
2 oz, chopped
Cooked egg noodles
- In a pint-sized mason jar or container with a tight-fitting lid, layer ingredients in order listed. Close jar; refrigerate until ready to use.
- Fill jar with boiling water (about 2 cups). Stir very well, until soup base is fully dissolved. Close jar; let sit for 3 minutes.
- Remove lid; stir once.
- Serving size: 1 jar