Pecan Chicken Noodle Soup
Ingredients:
- 3-ounce ramen package, toss flavor packet
- 2 tsp low sodium chicken bouillon
- 1 tsp diced dried onion
- 1 tsp dried parsley
- ¼ tsp True lemon powder
- ¼ cup freeze-dried green peas
- 3-ounce pop-top can or 2.6-ounce pouch of chicken breast
- ¼ cup finely chopped pecans
Instructions:
Crumble the ramen and put in a quart freezer bag along with the vegetables and seasonings. Tuck the pecans in a snack-size zip-top bag and tuck in with chicken. Mark “Add 2 cups water”.
One pot method:
Bring the water to a boil. Add in the chicken (with broth) and the ramen bag. Cook for 3 minutes, remove the stove, and let sit covered for another 2 minutes.
Stir in the nuts.
FBC method:
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.
Stir in the nuts.
Insulated mug method:
Add the chicken (with broth) and boiling water. Stir well, cover tightly, and let sit for 5 to 10 minutes.
Stir in the nuts.
For all methods, add salt to taste, if desired.
Serves 1.
Notes:
With canned chicken, the weight of the meal is 9 ounces. Find 3-ounce cans of chicken in 3 packs by Swanson.
To save more weight, use ¼ cup freeze-dried chicken instead, packing it with the ramen. Add ¼ tsp more bouillon and 1/4 cup more water.
The pecans can be left out for a lighter-tasting soup. It will have a gentle lemon-chicken flavor, which is quite nice to soothe tummies. The pecans tend to thicken the soup as well – you will notice your broth disappearing quickly after adding in.
You can use baked ramen (which we did) or Chuka Soba noodles for the ramen.
Based on items used, the stats are:650 calories, 33 grams of protein