Instant Classic Chicken Noodle Soup for One
This six-ingredient, 10-minute soup is perfect for those days when a craving hits (or you’re under the weather) but you don’t want tons of leftovers. It’s also an ideal portable lunch option, particularly if you have leftover chicken sitting in your fridge. Fresh pasta, couscous, and Asian noodles that only require a soak (like rice sticks) all work well in mason jar noodle soups. Another option: leftover cooked dried pasta and noodles. Fresh dill really is worth it here for the bright flavor it adds as well as its pretty delicate leaves. But, you can substitute 1/4 teaspoon of dried dill, if you have that on hand.
Reduced-sodium chicken stock base
1 Tbsp, chopped, finely chopped
Frozen peas and carrots
¼ cup(s), (no need to thaw)
Cooked boneless skinless chicken breast
2 oz, chopped
Cooked egg noodles
1 tsp, fresh, chopped
- 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