How to make Freeze-Dried HOMEMADE Chicken Noodle Soup!

Noodles: Cook your noodles, strain them, and let them cool. We chose Egg Noodles since they hold up better and do not get soggy. Place on freeze-dry pans, pre-freeze them, and then freeze-dry them.

Veggies: We chose our favorite veggies. You can choose your favorites, too. I will say right now that "canned" green beans from the store work - but do not taste good in my opinion. Use what you like normally. (I prefer blanched fresh green beans from our garden. Stringless, of course) Some we have used are shredded carrots, green beans, corn, onions, and mushrooms. We each have our "likes and dislikes" so choose whatever your heart desires! We chose to freeze-dry each vegetable separately, however, you could mix them or place them on separate pans.

Bouillon: Okay - this is where it gets TRICKY. We chose to make our own "cubes" or drops that were freeze-dried (the kind that is from the jar and is creamy). We tried many things which proved to be very "trying" on my patience. We finally found the trick. For each tablespoon of bouillon, we had to put 1 teaspoon of Garlic Salt. If you are on a low-sodium diet, you may need to play around with this. We found that this was the right amount for approximately 12oz of water (in noodles). We chose to freeze dollops onto the pans, then freeze-dry them. They came out like little DRY and FIRM cookies about the size of a quarter in width. **One thing to note was that if we did less "salt", they would come out sticky and would not solidify.

Chicken Breast: Place cooked chicken into whatever size you want it to be in your soup. (like cubed or shredded) We have used the "canned chicken" which was "okay" but not my favorite.

Assembling: We then measured out 1 cup of noodles per serving. Essentially you'll be adding 12oz of water to this. You can double this up and store it in larger jars. This may also be used in mylar bags. We choose canning jars so we can make the soup right inside the jar by adding hot water to it when we are ready to use it. For veggies, we did 1/4 cup per vegetable. (no more than about 3 or 4 veggies) Next, add 1 freeze-dried bouillon to each serving. (if 2 servings per jar, add 2 bouillons to it)

Making It To Eat: Heat up water (measure 12oz per serving) to about 185 degrees. We use an electric kettle that gives us temperature options. Pour measured amount into the soup jar. You could also measure into a pan and place lid over the top while it sits. Place jar lid on loosely and let it sit for 3 to 5 minutes. Stir before eating. Test the temperature and texture of the soup. You can choose to let it sit longer if you prefer yours to be softer.