Waking up to an unpredicted snowstorm, it wouldn’t be a day we could leave the house in the morning.
So, I started puttering and thought it was a great day to make more meals in a jar for our long-term food storage. These recipes are a great way to use freeze-dried and dehydrated ingredients so you get used to using them. All you need to do is add the dry water and bring it to a boil. After a few minutes of simmering, dinner is ready. Pair it with just baked crusty bread for a tasty dinner.
This recipe can be easily made over a camping or backpacking stove in a 2 Liter pot if you have a power outage!
Chicken Pot Pie Soup
In a quart mason jar:
- 1 cup freeze-dried chicken dices
- 1 cup dried potato slices or cubes
- ½ cup freeze-dried onions, crumbled
- 1/3 cup freeze-dried green peas
- 1/3 cup dehydrated carrot dices
- 1/3 cup veloute (chicken gravy mix)
- 1 Tbsp butter powder or butter powder
- 1 Tbsp dried parsley
- 1½ tsp dry milk
- ½ tsp ground black pepper
Directions:
Place a canning funnel in a wide-mouth quart mason jar. Add the ingredients as called, lightly tamping the jar to settle the ingredients. For long-term storage, place an oxygen absorber in the jar, and if you want, use a vacuum sealer to pull the air. For use within a month or so, just seal the lid tightly.
To Prepare:
Add 6 cups water and the dry ingredients to a large saucepan. Bring to a boil while stirring well.
Lower heat and simmer for 10 minutes or until the ingredients are tender.
Serves 4.
Notes:
Freeze-drying onions and green peas is very easy; see the links on how to do it at home with a Harvest Right freeze-dryer.
~Sarah