Recipes>Chicken Recipes
The Batch Lady’s Chicken Noodle Soup Jars
by Suzanne Mulholland from Batch From Scratch
Easy
Makes 4 jars
Total 10min
Cook 10min
These noodle soup jars are excellent for batch cooking ahead of a busy week at work; simply combine all the ingredients in a jar and add boiling water when ready to eat.
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From the book
Batch From Scratch
Suzanne Mulholland
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Introduction
These are great to prep ahead for a quick take-to-work lunch. These are not freezable but can be made in advance and stored in the fridge for up to 3 days.
Tags
Ingredients
| 2 nests of | vermicelli noodles |
|---|---|
| 80g | chopped mushrooms |
| 200g | drained sweetcorn |
| 1 head of | pak choi, trimmed and sliced |
| handful | fresh coriander |
| 200g | cooked chicken, shredded |
| 4 tbsp | soy sauce |
| 2 | chicken stock cubes |
Method
IF MAKING AHEAD FOR THE FRIDGE
Take 4 jars and add ½ nest of noodles to each one.
Distribute the chopped mushrooms, sweetcorn, pak choi, coriander and cooked chicken between the 4 jars. Add 1 tablespoon of soy sauce to each one.
Grate ½ chicken stock cube into each jar, then pop into the fridge.
READY TO MAKE
When needed, pour over boiling water and leave to sit for 5 minutes before stirring everything together. Enjoy!
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Ingredients
Method
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