Teriyaki Chicken Noodle Soup


Pack this Asian chicken noodle soup in mason jars and tote to work for a low-fuss yet high-flavor lunch. Just add water!

Teriyaki Chicken Noodle Soup
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
2 mins
Stand Time:
15 mins
Total Time:
37 mins
3 lunches


  • 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


  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

  2. 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


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

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