Have you ever reflected upon your childhood days when your mother would stuff loads of chicken soup into you when you were feeling ill? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Researchers have discovered that chicken noodle soup has some very excellent anti-inflammatory properties which contribute to it usefulness in dealing with sore throats and colds.
I too have grown fond of chicken noodle soup, however being of a survivalist mindset I like to have dry ingredients in my recipes in the event of some sort of disaster or emergency. At least I know that I will be able to enjoy this wonderful soup whether we have all the fresh products available to make it or not.
You can readily purchase a similar product from the grocery shelves for a couple of dollars, but this Lipton Copy Cat is just as good and costs a bit less. When finalizing the chicken noodle soup you could package it in individual packages until its time to use them or alternately, you could place the various ingredients together in a quart jar and use what you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they stay fresh and are properly isolated from any surrounding air.
The recipe below is for 8 cups of soup. Modifications can be done as you desire for more or less. If you have chosen to mix up the ingredients and use directly from the jar for one cup of soup at a time you should experiment with the quantities until you have it tasting as you desire. When preparing you would then place the dry ingredients into a 6 ounce mug and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.
Since this is a soup, its consistency is thin enough to consume without a spoon if desired. It is extremely useful for backpacking or to take on camping trips with you.
To start your instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.
1 cup of uncooked egg noodles
1 1/2 Tablespoon of dry chicken bouillon granules
1/2 teaspoon of ground black pepper
1/4 teaspoon of dried thyme
1/8 teaspoon of celery seeds
1/8 teaspoon of garlic powder
3 cups of dehydrated chicken chunks
I like to add the foillowing items to my mix but their selection is entirely optional.
Dried carrots to taste (optional)
Diced dry celery (optional)
Chopped dry onions (optional)
After mixing with a wooden spoon transfer all the ingredients from the bowl into a small sterilized jar. Place an oxygen absorber on the top of the enclosed product and twist the lid into place. Within a few minutes the absorber will remove all the air from the jar and you will see the cap pull in. It is now sealed and will last several years if necessary.
Place a label on the jar identifying it as to being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using the recipe as a meal then you would prepare all of it as follows. Combine this complete mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for about 15 to 20 minutes. Add the salt if you so desire and serve hot with crackers.
Copyright @2010 Joseph Parish