1 1/2 Cups Freeze Dried Chopped Chicken plus 1 Cup water, mix well and set aside.
Place the following ingredients together in a different bowl:
3 Cups Freeze Dried Asparagus (May also use Frozen or Fresh, if so, reduce the 2 Cups water for rehydrating down to 3/4 Cup, and steam the asparagus until tender)
1 Cup Freeze Dried Chopped Onion
1/4 Cup Freeze Dried Celery
1/8 Cup Carrot Dices
Mix well then add 2 Cups water, mix thoroughly and set aside. Remember to reduce water to 3/4 Cup if using steamed fresh or frozen asparagus.
In a separate bowl, place:
1 Cup Freeze Dried Potato Chunks or Dices
Pour 1 3/4 Cups water over potatoes, stir well and set aside.
Allow vegetables and chicken to rehydrate for approximately 10 minutes.
NOTE: If you wish to have chunky asparagus in your soup, set 2 Cups of the Freeze Dried Asparagus aside in one bowl with the other vegetables along with 1 2/3 Cups water, and take the other 1 Cup of the Asparagus and place it in a separate small bowl with 1/3 Cup water and set aside to add to the soup later.
3 tablespoons EVOO
2 tsp dried parsley flakes
1 tsp Garlic Powder
1/2 teaspoon pepper
20 Oz Water
2 tsp Vegetarian Chicken Bouillon
1 teaspoon salt, Optional
2 cups half-and-half, cream
2 Cups Water and 8 Tbsp. Instant Milk Powder
MIX WELL BEFORE ADDING TO SOUP! (this is a little thicker than normal rehydration methods to make it more creamy than the standard recipe)
Shaved Parmesan cheese, optional
After 10 minutes, place the EVOO in a large soup pot and gently heat on medium heat. Add vegetable mix above and sauté. Sprinkle with parsley flakes, garlic powder, and pepper, stir thoroughly to blend flavors. Pour in the 20 Oz Water and add the Vegetarian Chicken Bouillon, mix well. Heat through and allow to cook for 15-20 minutes, until the vegetables are tender. Turn off heat. With a Stick Blender, blend the vegetable mix until creamy. Once pureed, add the chicken, potatoes, and additional rehydrated Asparagus (if desired). Allow to heat through. Taste the broth at this time to see if additional salt will be needed. Add if necessary, then gently pour in the Half and Half or the Milk Mixture, and stir through. Gently heat on low heat until serving temperature. Serve hot with shaved parmesan cheese or Freeze Dried Shredded Parmesan, if desired. Goes great with a loaf of fresh bread or Gluten free rolls!!!
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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