Winter soup

Roast chicken ramen noodle soup

This nourishing noodle soup can be made ahead of time; simply make individual soup in jars, store in the fridge, and boil some water when you’re ready to eat. Easy!


  • 1 pack of instant chicken flavour noodles
  • ½ tablespoon soy sauce
  • Few drops of chilli sauce
  • ½ cup shredded rotisserie chicken
  • 1 bok choy
  • Hard-boiled egg, fresh chilli, and parsley, to serve


Boil instant noodles for about two minutes, until they are almost cooked through (but not quite). Pour off excess liquid and allow to cool completely. Pour instant noodles seasonings into the bowl (or bottom of your jar if making ahead of time), and place soy, chilli sauce, chicken, carrots, and bok choy on top. Fill to the top with partially-cooked noodles, seal jar, and refrigerate.

When ready to cook, boil the kettle. Add about 1 cup of water to the jar, replace jar lid and allow ingredients to steep in the hot water for two to three minutes. Stir, pour into a bowl, top with egg, chilli, and parsley, and enjoy.

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