Pecan Chicken Noodle Soup



Pecan Chicken Noodle Soup
Recipe Type: Soups
Cuisine: One pot Meals, Freezer Bag Cooking, Insulated Mug Method
Author: Sarah
Prep time:
Total time:
Serves: 1
Description High protein lemony chicken soup.
  • 3 oz ramen
  • 2 t low sodium chicken bouillon
  • 1 t diced dried onion
  • 1 t dried parsley
  • 1⁄4 t true lemon powder
  • 1⁄4 c freeze dried green peas
  • 3 oz can or pouch chicken breast
  • 1⁄4 c finely chopped pecans
  • 2 c water
  1. Crumble the ramen and put in a quart freezer bag along with the vegetables and seasonings. Tuck the pecans in a snack size ziptop bag and tuck in with chicken.
  2. One pot method:
  3. Bring the water to a boil. Add in the chicken (with broth) and the ramen bag. Cook for 3 minutes, take off the stove and let sit covered for another 2 minutes.
  4. Stir in the nuts.
  5. FBC method:
  6. Add the chicken (with broth) and just below boiling water to the bag. Stir well, seal tightly and put in a cozy for 5 to 10 minutes.
  7. Stir in the nuts.
  8. Insulated mug method:
  9. Add the chicken (with broth) and boiling water. Stir well, cover tightly and let sit for 5 to 10 minutes.
  10. Stir in the nuts.
  11. For all methods, add salt to taste, if desired.
With canned chicken weight of meal is 9 ounces. Find 3-ounce cans of chicken in 3 packs by Swanson or 3-ounce pouches online.[br]To save more weight, use 1/4 cup freeze dried chicken instead, packing it with the ramen. Add 1/4 tsp more bouillon and 1/4 cup more water.[br]The pecans can be left out for a lighter tasting soup. It will have a gentle lemon-chicken flavor, quite nice to soothe tummies. The pecans tend to thicken the soup as well – you will notice your broth disappearing quickly after adding in.[br]You can use baked ramen (which we did) or Chuka Soba noodles for the ramen.[br]Based on items used the stats are:[br]650 calories[br]33 grams protein