As winter drones on, there’s a common, widespread need for quick and easy recipes that are tasty, nutritious, and fairly simple to make. Not to mention warm and satiating. Chicken noodle soup is a hands-down winter favorite for all those reasons: it’s warm and hearty, full of protein, and nutrient-rich vegetables. The one downside? Preparing it on your own at home can take well over an hour or more and buying the canned version is usually loaded in sodium and, let’s face it, just not as satisfying.
That’s where our recipe comes in. Registered Dietitian Matthew Kadey offers the following instant soup recipe that can be made in bulk for quick family dinners or meal prep single-serve portions (just store in the fridge or freezer and reheat for an instant warm and delicious lunch or dinner). It is a streamlined version of other more laborious soup recipes, meaning you can make it anytime. And while this chicken noodle soup recipe is totally adaptable to your own tastes, the tips below offer a good starting point for ingredient quantities. From there, mix and match to make this recipe totally your own.
Instant Chicken Noodle Soup
- 1 tsp. Italian seasoning
- Pinch of salt and pepper
- Pinch of chili flakes
- Handful of chopped brown rice vermicelli noodles
- Handful of cooked chicken breast slices
- ⅛ cup sliced celery
- ⅛ cup grated carrot
- ⅛ cup frozen peas
- ⅛ Tbsp. chopped parsley
Place a teaspoon of Italian seasoning and a couple pinches of salt, pepper and chili flakes in your insulated food container. Top with roughly chopped brown rice vermicelli noodles, sliced cooked chicken, sliced celery, grated carrot, frozen peas and roughly chopped parsley. Now just top with boiling water, stir contents, seal shut and boom! You’ve got a ready-to-spoon, better-than-ramen chicken noodle soup for a comforting midday repast.