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Healthy chicken noodle soup

Layer the ingredients for this healthy chicken noodle soup in a jar then simply add water when you're ready to eat for an easy, take-to-work lunch.

Serves 1

Prep Time 15 min

Cooking Time n/a

Ingredients

  • ½ very low salt chicken stock cube, crumbled
  • 1 small garlic clove, crushed
  • 2–3 slices dried mushrooms (eg shiitake) or 1 large fresh mushroom, sliced
  • 50g frozen sweetcorn
  • ½ carrot, julienned or grated
  • 2 brussels sprouts or 1 baby pak choi, finely sliced
  • 75g cooked skinless chicken breast, shredded
  • 150g straight to wok singapore noodles
  • 2tbsp chopped fresh parsley or coriander, to garnish

Method

  1. Layer all the ingredients, except the herbs, in the order stated in a 750ml jar with a lid. Keep the herbs in a separate container or wrap in clingfilm and put on top of the salad before sealing.
  2. When ready to eat, open the jar (remove the herbs) and fill with boiling water from the kettle. Reseal and leave to stand for 2 min, then open and stir well. Tip into a bowl or eat fom the jar, garnished with the herbs.

Nutrition per serving

Read more on how we calculate nutrition.
418kcal 35.3g 5.9g 1.1g 8.8g 7.4g 0.5g 57mg 51.5g 1.8mg

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