Keep our Taiwanese-style chicken noodle soup in your freezer for days when you need an immunity boost or when you’re recovering from that inevitable winter cold. With less sodium than most store bought soups, it’s gentle on stomachs but still full of flavor. When we want some extra punch, we add a splash of soy sauce or chili oil.

First we make a lovely chicken stock from scratch with organic chicken and infuse it with turmeric, goji, ginger, shiitake mushrooms, and garlic. Then we freeze it with shredded organic chicken, sliced carrots and shiitakes, goji berries, scallions, and sturdy egg noodles.

Serving size
Small size serves 1 person as a light meal.
Large size serves 2 people as a light meal.

To heat
We recommend placing the frozen contents in a microwave-safe bowl to thaw overnight in the refrigerator. Once thawed, you can gently reheat in the microwave or transfer to a pot and heat over medium-low heat on the stovetop.
But if you can’t do that (let’s be honest, we rarely plan that far ahead):
Microwave: Place the frozen contents in a microwave-safe bowl and cover. Use the defrost setting for 3-5 minutes, stirring occasionally, until warmed through.
Stovetop: Place the frozen contents in a small pot or pan with a few tablespoons of water. Cover and heat over medium-low heat, stirring occasionally, until warmed through (about 5-10 minutes).

Ingredients
Chicken stock*, egg noodles, organic chicken, organic carrots, shiitake mushrooms, organic goji berries, organic green onions, salt, organic pepper, organic turmeric.

*Chicken stock made with organic chicken, onions, organic carrots, shiitake mushrooms,  organic garlic, organic ginger, organic green onions, salt, organic coriander seeds, organic pepper,