Wednesday, April 2, 2014

Creamy Chicken Noodle Soup

We've had a couple of chilly days even though the daffodils are blooming and the calendar tells us its Spring. This creamy chicken noodle soup is one of our family's
ultimate favorites! I can make it anytime since I pull from my dehydrated vegetables and powdered milk storage to do it. Paired with a loaf of homemade bread, it makes an easy, tasty dinner. We serve it to company often through the chilly months and everyone loves it. They are surprised to learn it is one of our "food storage meals."

Creamy Chicken Noodle Soup

6 cups water
2 Tbsp chicken bouillon
¼ cup dehydrated onions
¼ cup dehydrated carrots
¼ cup dehydrated celery
1 ½ cups egg noodles
1 (12 oz) can chicken breast
2 cups hot water
½ cup + 2 Tbsp White Sauce Mix*
4 Tbsp margarine or butter (optional)
Pepper or lemon pepper to taste

Mix together water,  bouillon, and  dehydrated vegetables in a stock pot. Bring to a boil.  Add egg noodles and boil until noodles and vegetables are tender. Stir in chicken. Whisk white sauce mix and 2 cups hot water together in a bowl. Pour into soup. Stir until thickened. Add margarine and pepper if desired. (I never add the butter. No one has ever missed it!)

*White Sauce Mix:
3 cups non-instant powdered milk + 2 cups all purpose flour + 2 tsp salt
Mix together 3 cups non-instant dry milk powder, 2 cups all purpose flour, and 2 tsp salt and store in an airtight container. Use in any recipe that calls for making a white sauce using milk, butter, and flour. It is a completely fat free alternative and tastes great! It will store for up to 5 years on the pantry shelf. Mix up a large batch – believe me, you’ll find a million uses for it. It will become a great time saver.

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