This recipe was developed for my finicky son over 16 years ago and he is still eating them to this day. Kids LOVE this soup with the Alphabet Noodles. As with ALL my recipes, please feel free to make it your own by adding and/or taking out whatever you do not like.
Chicken Noodle Soup Dry Mix
Makes 8 Servings/Packages
1-1/2 tablespoons dry chicken bouillon granules
(I use Herb-Ox Chicken Granulated Sodium-Free)
1-1/2 teaspoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon celery powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Measure the bouillon, herbs and spices into a small bowl. Mix thoroughly, incorporating all ingredients together.
You will also need:
2 cups uncooked egg noodles OR cut angel hair type noodles OR alphabet noodles OR Number 0 thickness fideos (see Note)
I like to add the following items to my soup but this is optional to your tastes (see Note):
- Dehydrated chicken chunks (I used 1/4 cup per bag)
- Minced dehydrated onions
- Dehydrated carrots
- Diced dehydrated celery
- Other dehydrated vegetables like peas, corn, etc.
- Pull out and prepare (8) 1-quart freezer storage bags. I line up 8 glasses on my counter and drop the bags into each, folding over the top of the bag. (See how-to for details here.)
- Add the ingredients, divided up, as indicated below, into each bag:
1 teaspoon seasoning mix per bag,
1/4 cup noodles per bag,
Additional ingredients as desired.
Seal up the bags and store in a cool, dark place until ready to use. 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 or Food Saver bags with oxygen absorbers.
- Place a label on the bag or jar identifying it as “Chicken Noodle Soup Mix” and instructions on how to prepare it.
To Prepare Soup
For ONE CUP OF SOUP: Mix a bag of the mixture in a mug or bowl, add 1 cup of hot water, and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes. If you have added any of the additional ingredients, allow to stand until fully re-hydrated. More hot water may need to be added depending on how many dehydrated ingredients you added to your mix.
AS A FAMILY MEAL: 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.
- The dehydrated vegetables I add to the cup-of-soup packets have already been steamed until knife-tender before dehydrating. I do this because just adding hot water is not enough to “cook” the vegetables, so pre-cooking is in order for these.
- If you are looking for the same noodles as in the Lipton’s packets, you will find them in the Hispanic/Latino aisle in most supermarkets. You can buy small bags of fideos (fee-DAY-ohs) for about a dollar per bag. Fideos are packaged coiled into nests (in which case you break them into short lengths before adding to your mix) or conveniently cut into 1-inch pieces. They are milled in thicknesses from Number 0 (less than 1/16 inch) to Number 4 (slightly less than 1/8 inch). The thinnest ones, the same as capellini or angel’s hair, are traditionally used in soups.
- Spanish fideo noodles, like many types of pasta, are made of durum wheat and water, rolled, cut, and dried. But they are prepared quite differently than Italian-style pasta. For one thing, sometimes the dry pasta is first toasted in olive oil. Next, instead of being cooked in a pot of boiling water, then being sauced, the fideos cook right in the sauce, soaking up the flavors. Fideos are cooked until completely tender unlike the al dente cooking for Italian pasta.
Printable Recipe can be found here. Chicken Noodle Soup Dry Mix (Cup-of-Soup)
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