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As the seasons change and families settle into their new autumn schedules, there’s a widespread need for quick and easy recipes that are tasty, nutritious, and fairly simple to make. Registered Dietitian Matthew Kadey offers the following instant chicken noodle soup recipe that can be made in bulk for quick family dinners.
Note: This recipe is adaptable to your own tastes, but the tips below offer a good starting point for ingredient quantities.
Instant Chicken Noodle Soup
- 1 tsp. Italian seasoning
- Pinch of salt and pepper
- Pinch of chili flakes
- Handful of chopped brown rice vermicelli noodles
- Handful of cooked chicken breast slices
- ⅛ cup sliced celery
- ⅛ cup grated carrot
- ⅛ cup frozen peas
- ⅛ Tbsp. chopped parsley
Place a teaspoon of Italian seasoning and a couple pinches of salt, pepper and chili flakes in your insulated food container. Top with roughly chopped brown rice vermicelli noodles, sliced cooked chicken, sliced celery, grated carrot, frozen peas, and roughly chopped parsley. Now just top with boiling water, stir contents, seal shut and boom! You’ve got a ready-to-spoon, better-than-ramen instant chicken noodle soup for a comforting midday repast.