Have you ever reflected upon your childhood days when your mother would stuff heaps of chicken soup to you when you feel sick? It was only because the remedy has worked for ages and it was passed down from mother to daughter. Scientists have found that chicken noodle soup has some very excellent anti-inflammatory properties that contribute to it usefulness in managing sore throats and colds.
I also have grown fond of chicken noodle soup, however being of a survivalist mindset I love to have dry ingredients in my recipes in case of some kind of disaster or crisis. At least I know I will be able to enjoy this superb soup if we have all the new products available to make it or not.
You can readily buy a similar product in the supermarket shelves for a few bucks, but this Lipton Copy Cat is just as good and costs a little less. When minding the chicken noodle soup you can package it in individual packages until its time to use them alternately, you can place the various ingredients together in a quart jar and use what you want straight from the jar. I make big batches of it and then seal them in quart jars with oxygen absorbers. This way they remain fresh and are correctly isolated from any surrounding atmosphere.
The recipe below is for 8 cups of soup. Modifications can be done as you need for more or less. In case you’ve selected to combine the ingredients and use straight from the jar for a single cup of soup at a time you need to experiment with the amounts until you have it tasting as you need. When preparing you’d then put the dry ingredients into a 6 oz cup and add hot water and stir. Allow the mixture stand until the noodles become tender that is usually about 5 minutes.
Because this is a soup, its consistency is lean enough to swallow without a spoon if wanted. It’s very helpful for backpacking or to take on camping trips with you.
To begin your instant chicken noodle soup mix you need to combine these ingredients in a large mixing bowl.
- 1 cup of uncooked egg noodles
- 1 1/2 Tablespoon of sterile chicken bouillon granules
- 1/2 teaspoon of ground black pepper
- 1/4 tsp of dried thyme
- 1/8 teaspoon of celery seeds
- 1/8 teaspoon of garlic powder
- 3 cups of dried chicken chunks
- I like to bring the foillowing things to my combination but their choice is entirely optional.
- Dried carrots to taste (optional)
- Diced dry celery (optional)
- Chopped dry onions (optional)
After mixing with a wooden spoon move all the components in the bowl into a small sterilized jar. Put an oxygen absorber on the top of the enclosed goods and twist the lid into place. In a few minutes the absorber will eliminate all of the air from the jar and you’ll notice the cap pull in. It’s now sealed and will last several years if needed.
Put a label on the jar identifying it as to being Chicken Noodle Soup Mix and directions about how best to prepare it. If you’re using the recipe for a meal then you would prepare it all as follows. Combine this comprehensive mix 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 around 15 to 20 minutes. Add the salt if you so desire and serve hot with crackers.