Oriental Chicken Soup
|Water||2⁄3 Cup (10.67 tbs)|
|Chopped cooked chicken||1⁄2 Cup (8 tbs)|
|Carrot||1 Small, thinly bias sliced|
|Soy sauce||2 Teaspoon|
|Instant chicken bouillon granules||1⁄4 Teaspoon|
|Crushed red pepper||1 Dash|
|Ground ginger||1 Dash|
Up to 6 hours before mealtime, in a 1-quart casserole stir together water, chicken, carrot, soy sauce, bouillon granules, red pepper, and ginger.
Micro-cook, covered, on 100% power (HIGH) for 5 to 6 minutes or till boiling, stirring once.
Spoon soup into a small vacuum bottle; seal.
Pack soup and a spoon to take along.