This post has been sponsored by Tyson Foods Inc. All thoughts and opinions are my own.
The best Asian ramen noodle soup is made with a Korean gochujang chili paste in a soy sauce broth. This Korean Chicken Noodle Soup is stacked in mason jars with instant ramen noodles, shredded carrots, celery, Sara Lee® Oven Roasted Chicken Breast, snow peas, and green onions.
Instant ramen noodles were a staple in my home growing up. They are incredibly versatile in a variety of recipes and these mason jar soups require just a few minutes to prepare. With the addition of hot water, ramen noodles cook in three minutes.
MEAL PREP WITH RAMEN NOODLE SOUP INGREDIENTS
Bringing a soup to lunch
packed with quick cooking veggies,
Sara Lee® Premium Meats and pre-cooked instant ramen noodles in a jar mean that you’ll have a light but satisfying lunch. It’s my go-to quick lunch recipe to mix things up. Of course, any leftover produce you have in your refrigerator works great in this soup recipe. I like to use carrots, snow peas, and celery.
To keep this lunch meal prep soup easy, I use Sara Lee® Premium Meats. It’s affordable premium quality deli meat from behind the deli counter. It’s already cooked so it’s perfect to use in this instant soup lunch recipe. In fact, you’ll find a variety of their premium, high-quality cut of meats have a delicious fresh taste. I always pick up a few freshly-sliced, quality flavors to include with my lunch. Plus, everything for this recipe can be purchased in one stop from your local grocer, which makes it super convenient to grab the ingredients on your way home from work.
HOW TO MAKE KOREAN CHICKEN NOODLE SOUP
Head to your local grocery deli and
order 1 pound
Sara Lee® Oven Roasted Chicken Breast. You’ll also be able to pick up 1-pint mason jars as well as shredded carrots, celery stalks, green onions, snow peas, ramen noodles, Korean chili paste, and soy sauce.
Start by breaking the ramen noodles to fit into the mason jars. Next, add the shredded carrots, and diced celery. Dice the deli meat and add a layer on top. Next, add a few snow peas to each mason jar. Give the celery leaves a rough chop and add it to the top with green onions. Screw the mason jar lid on and refrigerate until it’s ready to be packed for lunch. In the morning, carry an insulated thermal with the hot Asian broth. At lunchtime, pour the hot water Korean broth into the jar. It’s ready to eat when the noodles are soft; about 3 minutes.
Each week, I meal prep lunch and stock up on a variety of Sara Lee® Premium Meats to use in quick recipes. Their product line is varied and it’s convenient for our busy family. I pair their deli meat with fresh vegetables, herbs, and a fresh sauce. With a variety of fresh deli products, it’s easy to mix and match their premium meats to customize a delicious lunch meal.
For other on the go recipes using Sara Lee® Premium Meats, I like to meal prep these Easy French Dip Sliders ahead of time then reheat them before heading out. For lunch, these Greek Chicken Gyros are delicious. Plus, this Cheddar Jalapeno Ham Cornbread is my favorite to pack for lunch, as well as these Ham and Cheese Pinwheels.
For delicious recipes, your whole family will love, how-to videos, meal hacks, and easy recipe solutions, visit the Sara Lee® Premium Meats website!
Mason jar soup is convenient for a quick premade lunch. Meal prep this Asian chicken recipe and build these soup jars on a Sunday, and you’ll have a delicious lunch every day of the week.
Place the lid on the top of the mason jar and carry an insulated thermal with the hot Asian broth. At lunchtime, simply pour the hot broth into the mason jars and let the noodles sit for a few minutes until they are soft. The hot water will bring the flavors in the jar to life.
Korean Chicken Noodle Soup in Mason Jar
- 6.3 oz. ramen noodles
- 1 1/3 cup shredded carrots
- 5 whole stalks celery, diced (celery leaves chopped)
- 1 lb. Sara Lee® Oven Roasted Chicken Breast
- 8 oz. snow peas
- 5 green onions stalks, diced
- 4 cups hot water
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. Korean gochujang chili paste
- Boil 4 cups water. Stir in soy sauce and Korean gochujang chili paste; set aside. Place in insulated thermal if transporting.2. Dice celery, green onions, and Sara Lee® Oven Roasted Chicken Breast into chunks. Chop celery leaves.3. Into each 1-pint mason jar (4 jars total), add 3/4 cup ramen noodles, 1/3 cup shredded carrots, 1/4 cup diced celery, 1/4 pound Sara Lee® Oven Roasted Chicken Breast, a few snow peas, chopped celery leaves, and green onions. 4. Tighten mason jar lid and refrigerate until ready to use.5. Pour hot Korean broth over the top of the jar. Allow to rest several minutes or until noodles are soft.