Chickpea and vegetable noodle soup jars
4
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Like instant soup, only homemade and better! Ours is simple to carry with you and ready when you want to eat—just add hot water. Stir up and remember to let the jar stand a few minutes so the flavours come together.
Ingredients
Chicken stock powder
4 tsp
Plain, dry instant noodles
1 nest
Vegetable mix, non-starchy, frozen
2 cup(s), (300g)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Dried oregano
½ tsp
Garlic powder or flakes
½ tsp
Grated parmesan cheese
2 tsp
Instructions
1
Line up two large 1 litre Mason jars. Into each jar, place half the stock powder, noodles, frozen vegetables, chickpeas, oregano and garlic powder. Secure lid and refrigerate.
2
When ready to eat, pour 2 cups (500ml) boiling water into each jar and stir well. Stand 3-5 minutes or until noodles are cooked. Sprinkle with parmesan to serve.
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