CHICKEN NOODLE SOUP

You will need:Mason jars (3c. 720ml. 24oz.) Decorative elements of your choice; ribbons, tags, stickers, charms, paints, stencils, etc.Each jar makes 6 servingsEst. calories per serving: 151Est. calories entire jar: 910 (with added fresh ingredients)

INGREDIENTS

Dry:

• 1tbsp. Dried minced onion
• 1tbsp. Dried minced garlic
• 2-3 Bay leaves
• 1/2tsp. Dried parsley
• 1/2tsp. Dried rosemary
• 1/2tsp. Dried sage
• 1/2tsp. Dried thyme
• 1/4tsp. Celery seed
• 2 Chicken bouillon packets
• 2c. Kaslo Sourdough short noodles (Radiatori, Rotini, or Macaroni)

or

• 2c. Kaslo Sourdough long noodles (Spaghetti or Linguini), broken into bite sized pieces

Fresh:

• Chopped carrot (1/2c.)
• Chopped celery (1/2c.)
• 1tsp. Butter
• 1tbsp. Water
• 6c. Water
• 1c. Shredded Rotisserie chicken/chicken breast

VEGETABLE NOODLE SOUP

You will need:Mason jars (3c. 720ml. 24oz.) Decorative elements of your choice; ribbons, tags, stickers, charms, paints, stencils, etc.Each jar makes 6 servingsEst. calories per serving: 113Est. calories entire jar: 680 (with added fresh ingredients)

INGREDIENTS

Dry:

• 1tbsp. Dried minced onion
• 1tbsp. Dried minced garlic
• 2-3 Bay leaves
• 1/2tsp. Dried parsley
• 1/2tsp. Dried rosemary
• 1/2tsp. Dried sage
• 1/2tsp. Dried thyme
• 1/4tsp. Celery seed
• 2 vegetable bouillon packets
• 2c. Kaslo Sourdough short noodles (Radiatori, Rotini, or Macaroni)or
• 2c. Kaslo Sourdough long noodles (Spaghetti or Linguini), broken into bite sized pieces

Fresh:

• Chopped carrot (1/2c.)
• Chopped celery (1/2c.)
• 1tsp. Vegan butter
• 1tbsp. Water
• 6c. Water

1. Measure dry ingredients and layer into the bottom of each jar. Fill with Kaslo Sourdough pasta noodles of your choice. Seal tightly, and decorate as desired. Try multiple ribbons wrapped around the midsection of the jar, and tied into bows, or even stencil holiday patterns onto the jars with biodegradable paints.
2. After you’ve decorated your jars, add a handwritten or printed tag with the directions for making the soups: CHICKEN NOODLE SOUP IN A JARMakes 6 servings, 151cals. per servingIn a pan, sauté 1/2c. chopped celery, 1/2c. diced carrots, 1tsp. butter and 1tbsp. water until tender. Bring 6c. of water to a boil, add jar contents and vegetables, and simmer on medium-high heat until pasta is al dente (10-15 minutes). Add 1c. shredded cooked chicken, and heat through. Remove bay leaf, and serve!
3. And just like that, a fantastic and affordable gift from the heart.

See full blog post by Jamie Krause here. 

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