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Chicken Tuscany Soup

Sun, 01/10/2010 - 17:36 — Sarah

Summary

Yield
Source

KathleenB

Prep Time2 hours
Recipe TypesSoups

Description

Hearty soup for one.

Ingredients

  • 2 T cooked and dehydrated northern beans
  • 1 T freeze dried chicken
  • 1 T nido full fat dry milk
  • 1 t diced dried carrots
  • 1 t tsp diced dried spinach
  • 1 t diced dried celery
  • 1 t diced dried tomatoes
  • 1 t diced dried onion
  • 1⁄4 t soy sauce powder
  • 1 pn garlic powder
  • 1 c water
  • 1 t lower sodium chicken boullion

Instructions

In a pint or quart freezer bag pack everything.

Add 1/4 cup cool water and let hydrate a few hours tightly sealed. Add 3/4 cup near boiling water, stir well and seal tightly. Put in a cozy and wait about 10 to 15 minutes before eating.

Notes

Notes from KB:
I used www.harmonyhousefoods.com dried vegetables and beans, and www.packitgourmet.com soy powder and freeze-dried chicken.

I pre-soaked the soup ingredients for a few hours with 1/4 C unheated water, because the beans and veggies take longer to hydrate and soften than the time the water stays hot. So plan ahead - add the water at breakfast for lunch soup, or in the afternoon for dinner soup.

Note on the bouillon: If you use lower sodium you will want a teaspoon. If you use regular, use 1/2 a tsp (half a cube). When using lower sodium version salt to taste if desired.

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