Chicken Noodle Soup & Mix

Chicken Noodle Soup Mix
Try it with any kind of noodle. If using a small noodle like elbow macaroni or broken fettuccine, reduce the noodle amount to 3/4 cup.
1 Pint
Ingredients:
1 ¼ cup egg noodles
2 Tbs dried minced onions
2 Tbs dehydrated carrots
2 Tbs dehydrated celery
1 Tbs dehydrated peas
1 Tbs chicken broth powder
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp pepper
1 bay leaf
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
For Classic:
1 chicken noodle soup jar
3 ½ cups water
1 (12.5 oz) can chicken
To make classic chicken noodle soup, dump the jar into a saucepot along with 3 1/2 cups ofwater.
Bring to a boil, then lower to a simmer and cook for 15 minutes or until vegetables and noodles are tender. Add cooked chicken and heat through.
For Creamy:
1 chicken noodle soup jar
2 Tbs butter
2 Tbs flour
3 cups water
½ cup half and half (or heavy cream)
1 (12.5 oz) can chicken
To make a creamy version, melt 2 Tbs butter over medium heat. Whisk in 2 Tbs flour and cook for 1-2 minutes until bubbly. Whisk in 3 cups water until smooth.
Add the entire jar of soup mix and bring to boil. Lower to a simmer and cook for 15 minutes or until vegetables are tender and noodles cooked. Stir in cooked chicken and heat through. Remove from heat, and slowly stir in 1/2 cup half and half or heavy cream.