Recipes and Cooking Teriyaki Chicken Noodle Soup 4.1 (9) Add your rating & review Pack this Asian chicken noodle soup in mason jars and tote to work for a low-fuss yet high-flavor lunch. Just add water! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 2 mins Stand Time: 15 mins Total Time: 37 mins Servings: 3 Yield: 3 lunches Ingredients 3 teaspoon beef stock base 3 tablespoon teriyaki sauce 2 tablespoon fresh ginger 2 cloves of minced garlic 9 ounce cooked shredded chicken 1 ½ cup cooked ramen noodles thinly sliced carrots fresh chopped bok choy Directions 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 Note* If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes Rate it Print