Home Style Chicken Vegetable Soup From Freeze Dried

Home Style Chicken Vegetable Soup From Freeze Dried

Yesterday I wrote about my Grandmother’s Chicken Vegetable Soup. Today I am recreating that recipe to make Home Style Chicken Vegetable Soup From Freeze Dried.

So because what we keep in our freeze-dried pantry is Legacy and Augason Farms freeze dried those are the ingredients we will be using in today’s recipe.

Home Style Chicken Vegetable Soup From Freeze Dried Ingredients 

2 cups     Legacy Freeze-Dried Diced Chicken
1 cup       Legacy Freeze Dried Vegetable Mix
1/2 cup  Augason Farms Dehydrated celery
1 Tbsn    Legacy Dehydrated Chopped Onion
2 Tbsps  Chicken Bouillon Powder or 2 cubes
1 Tbsn    Dehydrated Minced Garlic
7 t0 8 cups hot water to re hydrate  Chicken and Vegetables
8 to 10 cups water or chicken broth you can add more or less if you want a thicker or thinner soup. *If you use chicken broth you won’t need the bouillon.

Home Style Chicken Vegetable Soup From Freeze Dried Preparation

Rehydrate Chicken and Vegetables following directions on package.
in 4 to 6 quart pot bring 8 to 10 cups water or chicken broth to boil.
To your water or broth add *Bouillon, Dehydrated onion, and minced garlic.
Simmer on low for a few minutes until onion and garlic re-hydrate
Add chicken and vegetables let simmer 10 minutes.

Finally serve Home Style Chicken Vegetable Soup From Freeze Dried with homemade sourdough bread or biscuits.

You can find the original Home Style Chicken Vegetable Soup visit the recipe page. To see the original post about Grandmas Chicken Vegetable Soup find it here.

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Grandmas Home Style Chicken Vegetable Soup Recipe

 

Grandmas Chicken Vegetable Soup

I can still remember my grandmother’s kitchen the wonderful smells and the fantastic meals. One of my favorites was and still is Chicken Vegetable Soup I can recall the soup simmering in a cast iron pot. I have made this recipe at home for my family many times and although not as good as grandmas it’s a close second.

Grandma used home canned vegetables so 1 pint is equal to 16-ounce cans from the grocery.

Submitted by Terri

Here is what you will need:

1 stewing hen or whole chicken
3 large carrots diced
2 stalks celery, diced
1 medium onion diced
2 cloves garlic, minced
1-pint peas
1-pint whole kernel corn
Water
In a large stock pot add chicken and garlic and water to cover. Cook until meat is tender and easily falls off the bone about 1 hour. Remove chicken from pot add carrots, celery, and onion to the broth. Simmer until vegetables are tender. Remove meat from chicken bones and return to vegetable broth mix drain peas and corn add to mix. simmer for 10 minutes and serve.

I have also added rice or noodles and have used leftover soup to make pot pies. Thicken soup with a roux made from rendered chicken fat and flour spoon into baking dish cover with dough and bake until browned.

Tomorrow I will give the recipe for making this dish using Freeze Dried Ingredients

You will find this recipe over at the Links page Recipes

My grandmother used cast iron to cook just about everything personally I think it made the food taste much better. If you haven’t tried cast iron cooking you should cast iron is better than non stick if you season your pans right.

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