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Ingredients:

1 package Ramen noodles (or 1 cup soup noodles)
1 tablespoon dehydrated carrots
1 tablespoon dehydrated celery
1 tablesppon dehydrated peas
1 teaspoon dehydrated onions
1 tablespoon dehydrated mashed potato flakes
1/2 teaspoon dry garlic powder
Sprinkle of onion powder
1 teaspoon dry parsley
1 chicken bouillon cube or 1 teaspoon chicken soupbase
1 tablespoon powdered milk
1/2 teaspoon dehydrated butter powder
cracked black pepper, to taste

2 1/2 quarts water
1 can coconut milk (optional)

1/2 cup dehydrated eggs (for Egg Drop soup)
Parmesan cheese

Method:

With this soup mix on hand, all you’ll need is a little water and a few minutes of cooking time and you’ll be saying “Soup’s Ready!” before you know it.
This is wonderful to have on hand for emergencies or to take on camping or boating trips (omit the eggs for camping). Can be portioned into serving sized water-tight storage packets (such as Seal-A-Meal and Food Saver) or use Ziploc bags. Store larger quantities in quart sized canning jars or air-tight plastic containers.

Leave a few in the SUV for heating up in those plug-in hot coffee cups (be sure to leave enough time for all ingredients to rehydrate).

Preparing the mix:

Break up the ramen noodles into small bits (discard flavoring packet or use for something else).
Combine all dry ingredients (everything above the first line in the ingredients list). Do not add the dehydrated eggs.

Store dry ingredient mixture in an airtight container, storing dehyrdrated eggs in a Ziploc bag inside container. The dehydrated eggs are used only for making the Egg Drop Soup version (listed below), so they may be omitted entirely from recipe.

If using for camping, divide into small portions and put an equal portion into small bags.

Serving:

To serve, add water and canned coconut milk (if using) to dry mixture. Bring to a boil, then reduce heat and simmer for 15 minutes.
Optional Egg Drop Soup: Combine dehydrated eggs with enough water and grated Parmesan cheese to make a thick mixture. Bring soup to a boil again (after soup is fully cooked). Drizzle egg mixture into boiling soup. Do not stir. Remove from heat when egg is cooked and serve sprinkled with grated Parmesan cheese and cracked black pepper. Garnish with fresh parsley, if desired.

Variations: Add chopped fresh escarole, frozen meatballs, or cooked white beans to soup when starting to cook.

If preparing at home, a pat of butter may be added, or cooked rice, pasta, spaetzle, noodles, or ravioli or a can of white beans to vary the soup. Soup can also be rehydrated using canned chicken or vegetable broth, if desired.

If you’ll be using this at home, leave out the ramen noodles. When boiling the water, add angel hair pasta and cook until nearly tender before adding the remaining ingredients. Or Minute Rice can be used in the same way.

Ingredients:

cooked chicken breasts
1 (16-oz.) pkg. egg noodles
2 carrots, chopped or sliced
3 stalks celery, sliced
2 cans Cream of Chicken soup
1/4 cup onion, chopped
salt and pepper, to taste

Method:

Cook chicken by boiling until tender. Dice the chicken and set aside.
Cook noodles according to package directions.

Boil carrots and celery until tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste.

Simmer for about 15 minutes.

Equipment needed:

8 qt. stock/soup pot and cover
3 or 4 quart soup pot
ladle
cutting knife
cutting board

Ingredients:

1 whole chicken, cut up
3 12 oz. cans fat-free chicken broth
1 lb bag carrots
1 large onion
1 bunch celery
1 8 oz. package baby Portabella mushrooms
3 medium leaves kale
8 oz egg noodles
salt
freshly grated black pepper
1 bay leaf
½ tsp chili powder
¼ tsp coriander
crushed red pepper flakes, to taste

Method:

1st Part: Fill an 8 quart stock pot slightly more thanhalf full with water. Add 1 12 oz can of chicken broth. Add a ½ tsp of salt and ½ tsp of pepper. Bring to a boil.
While waiting for the water to boil, wash chicken parts and trim off some skin and fat (not all of it, though).

Once the water is boiling, add bay leaf and washed chicken. Reduce to a low/medium simmer. Cover and simmer for 2-3 hours or until the meat on the chicken falls off bone very easily. Remove from heat.

Remove chicken from stock and allow to cool to the touch. Pick meat off the bones and discard skin, bones, and undesirable meat.

Strain stock pot to remove bay leaf and any remaining bones, etc.

Allow soup broth to cool, then refrigerate for about an hour. This will solidify the fat on top, allowing for easier removal. Skim fat off the top of the broth.

2nd Part: Wash all vegetables. Chop entire bag of carrots (without peeling the carrots of their skins, that’s the healthy part!). Chop 6-7 stalks of celery. Peel and chop entire onion. Chop entire package of portabella mushrooms. Chop kale leaves into manageable strips.

Return stock pot to burner. Add 2 cans of chicken broth (to boost the flavor). Bring stock to a high simmer. Add 1 tablespoon of salt, 1 teaspoon of black pepper, ½ teaspoon of chili powder, and ¼ teaspoon of coriander (add crushed red pepper flakes here if you like it with more bite). Add all chopped vegetables. Reduce to a low simmer for 2 hours.

When veggies and stock are almost done, take a 3 or 4 quart pot and fill with water. Bring to boil. Add 8 oz of egg noodles and salt to taste. Follow package directions for al dente pasta. Make sure to rinse noodles in cold water when they are done.

Once vegetables are finished simmering, add chicken and egg noodles. Continue to heat on low for 10 minutes to bring chicken and noodles up to temperature. Remove from heat and ENJOY!

Cook’s Note and Variation: We substituted rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic along with 2 tablespoons freshly chopped parsley. Served up with a sprinkling of Parmesan cheese for an Italian version of this recipe.