Ingredients:
"Chick'n" flavored vegetable broth powder/paste to make 2 cups of broth
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons fresh chopped onion or 1 tablespoon of dehydrated onion
10 sprigs of parsley--leaves pinched off and finely chopped or 1 tablespoon dried parsley
1/2 cup instant rice
mock chicken (optional)
salt/pepper
Directions:
In a wide mouthed quart mason jar, layer the ingredients. First, place the vegetable broth powder/paste in the bottom of the jar. Layer the carrots, celery, corn, peas, and onions pressing down as each one is added. Top with parsley and rice.
When you are ready to serve, add hot water (180 to 200 degrees) to the jar to within ¼ inch of the top. Screw the top on and shake to combine. Allow to sit for 5 minutes until the rice is soft. Add the mock chicken (if desired), shake again, season with salt/pepper and serve.
Notes:
Layered soup in a jar was an idea that I had for fresh soup at work. I use hot water from the coffee maker/hot water dispenser to reconstitute the soup.
