Chicken Rice Instant Soup Cup
Ingredients
The Soup:
- 1-2 tsp chicken base
- ½ cup cooked chicken, diced or shredded
- ½ cup cooked rice or quinoa
- ½ cup frozen peas and carrots (use frozen because they’re already par-cooked)
- fresh dill and parsley to taste
- salt and pepper
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes
Yields: 1 servings
Directions
1. The hot water just HEATS the soup it doesn’t cook it. So, it is important that anything that needs to be cooked like chicken or shrimp or hard veggies, are cooked before.
2. You can use any kind of noodles in these cups but noodles that require cooking (like traditional pasta or ramen noodles)should be cooked to al dente before being added. The best options are truly instant noodles like rice vermicelli. You can also try kelp noodles or shirataki noodles. Cooked quinoa, cooked rice and cooked beans are also great options.
3. The type of soup base you use is important. I recommend paste soup base as opposed to powdered. Better ThanBouillon is the brand that I used.
4. As with salads in a jar, when you’re stacking your cups, be sure to put the wet ingredients on the bottom, followed by the heartiest ingredients, and then the more delicate ingredients on the top.
5. Keep in mind that different ingredients have different shelf lives. Anything with cooked chicken or seafood should be eaten within a day or two. Veggie soups will last longer. All of the soups should be refrigerated until they are eaten. **Caution: Let your jar sit out of the fridge for 10 or 15 minutes before adding your hot water to prevent it from cracking.
Credit: The Domestic Geek
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
