Veggie Noodle Cups with Spiralized Veggies

Ingredients

• 2 medium zucchini
• 2 large, thick carrots, peeled
• 2 cups sliced green onions
• 1 1/2 cups thinly sliced bok choy
• 1 cup shredded cooked chicken
• 2 cans (15 ounces each) chicken broth
• 2 tablespoons honey
• 2 tablespoons soy sauce 
• 1 teaspoon salt
• 1 teaspoon coarse black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried crushed red pepper

Directions

1. Using a spiralizer, make spirals of zucchini and carrots.
2. Layer vegetable spirals, green onions, bok choy and chicken among four (12-ounce) Mason jars.
3. In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
4. Serve immediately. 

Serves: 4

Test Kitchen Tips:  Jars can be refrigerated for heating later. Just skip boiling the broth and pour the mixture into jars cold. Refrigerate up to 2 days. To heat at serving time, microwave until hot, 2 to 3 minutes. Adjust the amount of spiciness by increasing or decreasing the  ground ginger and crushed red pepper.