Description
Fight off colds and flu with our Immune Boosting Chicken Noodle Soup Jars. This recipe harnesses the power of turmeric, ginger, and garlic for a flavorful and health-boosting meal that’s perfect for the office during flu season
Ingredients
Units
For the Sizzle Oil/Soup Base:
- 3 spring onions, finely sliced spring onions
- 40 ml neutral oil (peanut, canola)
- 1 Tbsp chilli flakes
- 3 cloves garlic
- 1 5cm knob of ginger
- 1 1/2 tsp turmeric
- Generous grind of black pepper
- 1–2 limes (15ml of fresh lime juice)
- For the Jars:
- 5 Tbsp Miso paste
- 200g Mixed bag baby corn and peas, or 150g mixed frozen vegetables
- 1 cup/ 200g cooked shredded chicken or protein of choice like tofu
- 100g (roughly a handful per jar) Kale or 60g frozen spinach
- 100g rice noodles (roughly a small handful per jar)
Equipment
- 5 wide-mouth 473ml Ball Jars (or any heat-resistant canning jar)
Instructions
- Prepare the Sizzle Oil/Soup Base. To make the base, grate the ginger and garlic into a bowl. Add chilli flakes and turmeric. Heat your chosen neutral oil until it’s piping hot, then pour it over the spices to create a fragrant chilli oil.
- Next stir in the spring onions and add a generous grind of black pepper. Cut the lime in half, then squeeze in all the juice. This soup base will be enough for 5 jars. Pro tip: You can either divide it into ice trays and freeze it for use throughout the week or use it to prepare all 5 jars at once for a convenient meal prep.
- To make the jars, slice the sugar snap peas and baby corn finely, then shred the chicken or prepare your protein of choice.
- Assemble the Jars: To each jar, add a handful (20g) of rice vermicelli, breaking them in half if necessary to fit. Add 1/5 of the soup base, 1 tbsp miso, and a fifth of your corn, peas, shredded chicken, and kale.
- Repeat until all jars are filled with ingredients.
- Store the jars in the fridge where they will keep for 3-4 days.
Note: The shelf life depends on when the chicken is cooked; cooked chicken can be kept in the fridge for 4 days. - When ready to serve, remove a jar from the fridge. If serving straight from the fridge, remove the lid, fill with room temperature water, and microwave without the metal lid until hot and the rice noodles have softened.
- Stir well to combine the miso and soup base throughout the jar. If the soup base is tasting a little bland, you probably have a little blob of miso floating somewhere that needs to be stirred in.
- Season with more salt and pepper if needed and enjoy.Tip for Office Lunch: If the jar has come to room temperature, fill it with hot water and set aside for 10 minutes to allow the noodles to soften. Never pour boiling water into a cold jar to avoid cracking.
- Prep Time: 10 Minutes
- Cook Time: 10 minutes
- Category: Soups
- Cuisine: European