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Have you ever reflected on the childhood days when your mother would cram a lot of chicken soup while you were unwell? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Scientists have discovered that chicken noodle soup is very excellent anti-inflammatory properties that contribute to the usefulness in dealing with sore throats and colds.
I too have grown fond of chicken noodle soup, though the survivalist mentality I want to have dry ingredients in my recipes if some kind of disaster or emergency. At least I know I will be able to enjoy this wonderful soup if we have all the fresh products available to do it or not.
You can easily buy similar products from grocery store shelves for a few dollars, but this Lipton Copy Cat is just as good and costs a little less. When complete chicken noodle soup you could pack it in individual packages for time to use them, or alternately, you can put various ingredients together in a quart jar and use it as you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they remain fresh and are properly isolated from the surrounding air.
The recipe below is for 8 cups of soup. Changes can be made as you want more or less. If you choose to mix up the ingredients and use straight out of the jar for a cup of soup at a time you should experiment with the volume where you taste it you want. When preparing you would then put the dry ingredients in a 6 ounce issues and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.
Since this is a soup consistency it is thin enough to consume no time if desired. It is very useful for backpacking or to take on camping trips with you.
To start instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.
1 cup of uncooked egg noodles
1 1/2 tablespoon of dry chicken bouillon granules
1/2 teaspoon of ground black pepper
1 / 4 tsp of dried thyme
1/8 teaspoon of celery seed
1/8 teaspoon of garlic powder
3 cups of dehydrated chicken chunks
I like to add foillowing things to interfere but their choice is entirely optional.
Dried carrots to taste (optional)
Diced dry celery (optional)
Chopped dry onions (optional)
by mixing with a wooden spoon transfer all ingredients in small bowl sterilized jar. Set oxygen absorber at the top of the enclosed product and turn the cover into place. Within a few minutes absorber will remove all the air from the jar and you will see valve pull. It is now closed and will last for several years if necessary.
Place the label on the jar define it as being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using a recipe that meal would prepare everything that 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 15 to 20 minutes. Add salt, if desired and serve hot with crackers.
Copyright @ 2010 Joseph Parish
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Source by Joseph Parish