Chicken Tuscany Soup

Chicken Tuscany Soup
Recipe Type: Soups, Dinner
Cuisine: Freezer Bag Cooking
Author: KathleenB
Prep time:
Total time:
Serves: 1
Description Hearty soup for one.
  • 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 bouillon
  1. In a pint or quart freezer bag pack everything.
  2. 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 from KB:[br]I used dried vegetables and beans, and soy powder and freeze-dried chicken.[br]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.[br]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.