Chicken Tuscany Soup

Chicken Tuscany Soup
Author: KathleenB
  • 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.

Serves 1.
I used dried vegetables and beans, and 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.