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Homemade Chicken & Vegetable soup

There is something wonderfully practical about having a jar on the pantry shelf that can become dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Mix
  • ¼ cup dehydrated chicken finely chopped or shredded
  • 2 tablespoons dehydrated carrots
  • 2 tablespoons dehydrated peas
  • 2 tablespoons dehydrated corn
  • 2 tablespoons dehydrated onion
  • 2 tablespoons dehydrated celery if available
  • ¼ cup dehydrated potato diced small
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 tablespoon chicken bouillon powder
To Prepare the Soup
  • 3 cups water or chicken broth
  • 1 soup mix
  • 1 tablespoon additional dehydrated chicken optional

Method
 

  1. You will need one clean, completely dry 8-ounce (half-pint) Mason jar with a tight-fitting lid.
  2. Place all of the dry ingredients into the jar.
  3. Layering the ingredients can make the jar look attractive, but mixing everything together is perfectly fine.
  4. Seal the container tightly.
Label it:
  1. Chicken & Vegetable Soup Mix
  2. Makes 2 servings
  3. Add 3 cups water or broth
  4. Simmer 25–35 minutes
  5. Add fresh or canned chicken if desired
  6. Prepared: __________
  7. Store the finished mix in a cool, dry place according to the storage recommendations for your individual dehydrated ingredients.
  8. Important: Because the volume of dehydrated ingredients can vary depending on how finely they are cut and how thoroughly they are dried, don't pack the ingredients tightly into the jar. If your particular batch does not comfortably fit an 8-ounce jar, use the next larger container rather than compressing the ingredients.
How to Make the Soup
    Start the vegetables
    1. Place the soup mix in a small saucepan.
    2. Add 3 cups of water or chicken broth.
    3. Stir well.
    4. Bring to a boil, then reduce the heat to a gentle simmer.
    Let the vegetables rehydrate
    1. Cover loosely and simmer for about 20–25 minutes.
    2. Stir occasionally.
    3. The exact cooking time will depend on how finely your vegetables were cut and how thoroughly they were dehydrated.
    4. The potatoes and carrots should be tender before moving on.
    Add chicken if needed
    1. If you used dehydrated chicken in the mix, continue simmering until the chicken is fully rehydrated and heated through.
    2. If you're using canned chicken instead, drain and add it during the last 5–10 minutes of cooking.
    3. This is also an excellent place to use leftover cooked chicken.
    Adjust the soup
    1. Taste the broth.
    2. Add more water or broth if the soup is thicker than you prefer.
    3. Adjust the seasoning if necessary.
    4. Serve hot.

    Notes

    Kitchen Confidence

    This is a formula, not a recipe that has to be followed to the teaspoon.
    That's one of the advantages of making your own soup mixes.
    You can change the vegetables based on what you've dehydrated.
    No peas?
    Use green beans.
    No celery?
    Leave it out.
    Have extra dehydrated onions?
    Use them.
    Have dehydrated potatoes but no carrots?
    That's perfectly fine.
    The important thing is keeping the proportions reasonable and making sure all of your ingredients are properly dehydrated and completely dry before assembling the mix.