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DIY Instant Soup recipe

DIY Instant Soup

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Servings 10

Ingredients
  

  • 4 skinless chicken breasts, cooked and cubed
  • 8 oz jar of Better Than Bouillon Chicken Paste
  • 1 jar of Mild Curry Paste
  • 1 large bag (or two small bags) of egg noodles cooked and drained

    Bean sprouts

  • 2 carrots, shredded
  • 1 red pepper, thinly sliced
  • 2-3 celery stalks, thinly sliced
  • ¼ -1/2 cup diced white onion (optional)
  • Fresh herbs like cilantro or parsley.

Instructions
 

Cook the chicken and noodles first:

  • I season my chicken with salt, pepper, dried oregano, and dried thyme. I cook the chicken at 400 degrees for approx 20 minutes or until the breasts are fully cooked. Once the chicken has cooled I cut them into cubes.
  • Meanwhile, I cook the noodles according to the package. When the noodles are al dente, I drain them in a colander, rinse them with cool water, and allow them to dry while I begin slicing my vegetables

Slice the vegetables:

  • The vegetables will only warm up in the soup, not cook, so the key is to slice them as thinly as possible so they heat thoroughly and soften.
  • Normally by the time I'm finished slicing and dicing, the chicken and noodles are ready to be handled.

Assembly:

  • Start by putting 1½ teaspoons of bouillon paste and ½ teaspoon of curry paste into each container. I tried 2 teaspoons of bouillon paste and 1 teaspoon of curry paste before, but it was too salty.
  • Top the paste with as many noodles as you like.
  • Next do your best to evenly divide the bean sprouts, shredded carrot, red pepper, celery, and ½ cup of diced onion between your containers.
  • Next top the vegetables with the cubed chicken.
  • Finally, add a small handful of fresh herbs like cilantro or parsley.
  • Cover your containers and store them in your fridge up to 5-6 days.

Make DIY Instant Soup:

  • Take the container out of the fridge and set it on the counter.
  • Heat your water with whatever you have available, a microwave, stove, kettle ect. You'll want the water hot, almost to the point of boiling. Pour the hot water into your container until your container is full and the ingredients are covered. Top the container loosely with the lid and set a timer for 5 minutes.
  • After 5 minutes stir the soup for approx 30 seconds so the paste can distribute throughout the soup.
  • Gobble down that tasty, tasty soup!

Notes

This recipe will make 10 individual soups. I make 10 so Kieran and I can have soup for each day of the work week. You may customize a number of ingredients you want/need depending on how many soups you plan to make.
You can skip the curry paste if you wish. In the event, you chose not to use it, use 2 teaspoons of bouillon paste opposed to 1½ teaspoons.
Remember - you're not cooking the ingredients when it's lunchtime, you're merely reheating them. BE SURE your chicken and noodles are FULLY cooked before adding your hot water.
Play around with the amount of hot water you'll need for your container. Mine took exactly 2 cups but you may need more depending on what type of container you use.
If you're using a mason jar, the jar must rest outside of the fridge for at least 10 minutes. If you add boiling hot water to a jar fresh out of the fridge, the dramatic change in temperature might crack the glass!
I typically prepare my containers with soup ingredients on Saturday and they last in the fridge until Friday.
If your workplace doesn't have a stove or kettle, you can heat water in coffee cups in the company microwave!