Soup in a Jar
This was a delicious, fresh tasting soup! I loved the idea of preparing it in a way that didn’t leave me with soggy noodles from being left in broth all week.
Ingredients
• 3 chicken breasts
• 4 tsp soy sauce
• 4 tsp Siracha chili garlic hot sauce
• 4 tsp lime juice
• 5 vegetable boullion cubes
• 1-2 bell peppers
• 1 cup red cabbage
• 2 carrots, julienned
• 1/2 cup Edamame beans
• 1 package rice vermicelli noodles
*The vegetable measurements are honestly approximations. I just cut up/added vegetables until it seemed satisfying. 🤷♀️
Instructions
*The original recipe (and the name) suggest that this needs to be prepared in 1 litre Mason Jars. I did not have 5 mason jars, nor did I want to take mason jars to work. I found using my regular glass containers worked just fine. I did make one in a jar just for the fun of it and then poured the soup into a bowl when it was prepared.
Cook and shred chicken breast. Season them to taste. I cooked my chicken in the slow cooker!
Cut your veggies.
Divide your chicken across your containers.
Add 1 tsp of soy sauce, Sriracha and lime juice to each container (I mixed the three ingredients and then added them.)
Layer in vegetables, add a bouillon cube to each. Divide your vermicelli evenly among containers.
When you are ready to eat your delicious soup, pour in boiling water, stirring the contents, dissolving the bouillon cube. Reseal your container and let it sit for 5-6 minutes.
When your noodles are soft, enjoy your soup straight out of your dish or poured into a bowl.
Notes:
• I found that I needed to take my dish out of the fridge about half an hour before I was ready to eat. Otherwise the soup cooled too quickly because of the cold dish.
• I added extra Sriracha when I was eating the soup. This is personal taste but if you like your soup spicy you may like the same!
February 24, 2021