Gluten-Free Chicken Noodle Soup – Easy and Delicious

• 1.5 large cooked and shredded chicken breast (or shredded roast chicken or skinless chicken thighs)
• 6 tsp gluten-free soy sauce or liquid aminos if you are on a keto diet
• 6 tsp Sriracha or hot sauce. Skip it if you don't like spicy/hot soup, or add some freshly ground black pepper, about ½ teaspoon per pot.
• 1.5 tbsp grated ginger root to make this soup more flavorful, you can add 2 tsp garlic powder to this soup but NOT fresh garlic
• 3 tablespoon lemonade
• ¾ cup julienned carrots
• 2 large julienned peppers, one red and one yellow, or just one color
• ¾ cup chopped chives
• 8 oz palmini noodles or rice vermicelli noodles or cellophane noodles that don't take long to cook – Palmini is the heart of palm noodles, perfect for keto diets. Drain the liquid before adding the palmini to the soup.
• 6 cups Homemade Chicken Broth or chicken broth or industrialized, cooked (you can make it in the microwave if you prefer)
• Chopped coriander and sesame seeds for garnish

• Divide the shredded chicken evenly into each of 3 large pots and add 2 teaspoons soy sauce, 2 teaspoons Sriracha, ½ tablespoon grated ginger root, and 1 tablespoon lime juice to each. Bowl.
• Divide evenly and place the carrots, peppers and green onions into each jar. Then divide and add the noodles evenly between each jar. Close the jars with the lid and refrigerate until ready to eat. If you prefer to eat it right away, skip the 10-15 minutes in the step below!
• Remove the jar from the refrigerator about 10 to 15 minutes before eating and leave it at room temperature. Then pour about 2 cups of boiling chicken broth into each jar or just enough to fill each one. Do not skip these 10 to 15 minutes or your refrigerated ajr may become browned when you pour in the boiling broth.
• Stir the contents carefully, close the jar with the lid, let it rest for about 3-5 minutes and enjoy garnished with sesame seeds and chopped coriander! Be aware that you may need to microwave the jar for 1 to 2 minutes, depending on the type of vermicelli noodles used, because some varieties are tougher than others.

Storage and Reheating

• REFRIGERATOR: Store your jars of gluten-free chicken noodle soup in the refrigerator for 3-4 days.
• FREEZER: Once cool, transfer cooked soup to an airtight container for up to 2 months. to reheat microwave frozen for 6-7 minutes (or longer depending on microwave power), stirring halfway through.