Teriyaki Chicken Noodle Soup

By á-4084

Ingredients

• 3 teaspoons beef stock base
• 3 tablespoons teriyaki sauce
• 2 tablespoons fresh ginger
• 2 cloves of minced garlic
• 9 ounces cooked shredded chicken
• 1 1/2 cups cooked ramen noodles
• thinly sliced carrots
• fresh chopped bok choy

Details

Servings 3
Preparation time 20mins
Cooking time 22mins
Adapted from bhg.com

Preparation

Step 1

Divide beef stock base, teriyaki sauce, ginger and garlic between three microwaveable pint-size jars with lids. Layer with chicken, ramen, carrots, and bok choy, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days

Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine