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Korean Chicken Noodle Soup in Mason Jar

Asian Korean Chicken Noodle Soup – Mason jar soup meal prep made in just 10 minutes. A delicious Korean broth base soup with instant ramen noodles, carrots, celery, snow peas, green onions, and Sara Lee® Oven Roasted Chicken Breast.
Course Main Course
Cuisine Asian, Korean
Keyword Asian, Chicken Noodle, Korean, Mason Jar, Soup
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 4 servings
Calories 376kcal


  • 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. 


Calories: 376kcal | Carbohydrates: 39g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1212mg | Potassium: 804mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7930IU | Vitamin C: 41.3mg | Calcium: 75mg | Iron: 3.8mg