Chicken Tuscany Soup
- 2 Tbsp cooked and dehydrated northern beans
- 1 Tbsp freeze-dried chicken
- 1 Tbsp full fat dry milk
- 1 tsp diced dried carrots
- 1 tsp diced dried spinach
- 1 tsp diced dried celery
- 1 tsp diced dried tomatoes
- 1 tsp diced dried onion
- ¼ tsp soy sauce powder
- 1 pinch garlic powder
- 1 tsp lower sodium chicken bouillon
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.
I used http://www.harmonyhousefoods.com dried vegetables and beans, and http://www.packitgourmet.com soy powder and freeze-dried chicken.
I pre-soaked the soup ingredients for a few hours with ¼ cup 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 ½ a tsp (half a cube). When using lower sodium version salt to taste if desired.