Have you ever reflected on the days of your childhood when your mother would fill you with chicken soup when you felt sick? It was simply because the remedy has worked for a long time and has been passed down from mother to daughter. Researchers have found that chicken noodle soup has excellent anti-inflammatory properties that contribute to its usefulness in treating sore throats and colds.
I, too, have grown fond of chicken noodle soup, however, since I have a survival mindset, I like to have dry ingredients in my recipes in case of some kind 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 prepare it or not.
You can easily buy a similar product on supermarket shelves for a couple of bucks, but this Lipton Copy Cat is just as good and costs a little less. At the end of the chicken noodle soup, you can package it into individual packets until it is time to use them, or alternatively, you can put the various ingredients together in a quart jar and use what you need straight from the jar. I make large batches and then seal them in quart jars with oxygen absorbers. In this way they stay cool and are properly isolated from the surrounding air.
The following recipe is for 8 cups of soup. Modifications can be made as you wish for more or less. If you have chosen to mix the ingredients and use them straight from the jar for one cup of soup at a time, you should experiment with the amounts until you get the flavor you want. When preparing, place the dry ingredients in a 6-ounce mug and add hot water and stir. Let the mixture sit until the noodles soften, which is usually about 5 minutes.
As it is a soup, its consistency is liquid enough to be consumed without a spoon if desired. It is extremely useful for backpacking or camping with you.
To start your Instant Pot Chicken Noodle Soup Mix, you need to combine the following ingredients in a large mixing bowl.
1 cup raw egg noodles
1 1/2 tablespoons granulated dry chicken broth
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon of celery seeds
1/8 teaspoon garlic powder
3 cups dehydrated chicken pieces
I like to add the following items to my mix, but their selection is completely optional.
Dried carrots to taste (optional)
Diced dried celery (optional)
chopped dried onions (optional)
After mixing with a wooden spoon, transfer all the ingredients from the bowl to a small sterilized jar. Place an oxygen absorber on top of the attached product and twist the cap into place. In a few minutes, the absorbent will remove all the air from the jar and you will see the lid close. It is now sealed and will last several years if needed.
Label the jar identifying it as Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using the recipe as a meal, you would prepare the whole thing as follows. Combine this entire mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Cook over low heat for about 15 to 20 minutes. Add salt if desired and serve hot with crackers.
Copyright @2010 Joseph Parish
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