- 1 teaspoon Dried Parsley
- 1 teaspoon Sweet Dried Basil
- 1/4 teaspoon Garlic Powder
- 1 Bay Leaf
- 2 Chicken Bouilllon Cubes or 1/3 cup granules
- 1/4 cup Dried/Minced Onions
- 1/4 cup Dehydrated Carrots
- 1/4 cup Dehydrated Celery
- 2-1/2 cups Wide Egg Noodles
- 2 cups Cooked Chicken or canned chicken (add after the soup is made)
- 7 cups Water
- Salt and pepper to taste
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1. Grab a quart (32-ounce jar) mason jar and layer the dried vegetables in order. Start with the onions, carrots, celery, and then the noodles.
2. Place the sweet basil, garlic powder, one bay leaf, and the bouillon in a small bag.
3. Seal the bag, it will go on top of the dry soup mix ingredients.
4. Place a lid on and seal the jar with a FoodSaver.
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1. When ready to cook, place the dry ingredients in a soup pot, add the water, and the seasonings, and bring them to a boil.
2. After the soup comes to a boil, simmer for 20-30 minutes or until the vegetables and pasta are cooked to perfection.
3. Remove bay leaves.
4. Add the 2 cups of cooked chicken to the heated soup mixture, and stir until heated through.
5. Salt and pepper to taste. Enjoy.