Mason jar chickpea & vegetable noodle soup
Reduced-sodium chicken base
Dry ramen noodles (without flavour packet)
Frozen mixed vegetables
Canned drained chickpeas
1 cup(s), rinsed and drained
Grated Parmesan cheese
- Line up two large 3- to 4-cup Mason jars. Into each jar, place 2 tsp soup starter (or enough for 2 cups broth), half of noodles, frozen vegetables, chickpeas, oregano, and garlic powder.
- Into 2 small baggies or storage containers, divide Parmesan and pack in refrigerator alongside the filled, sealed, jars.
- When ready to eat, to each jar, add 2 cups boiling water, stir, and let stand 3 minutes for noodles to cook. Garnish with Parmesan.
- Serving size: about 2 1/2 cups