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Recipes from the Pantry

Chicken Noodle Soup

2 hearty servings or 4 small soup bowls


1 quart canned chicken meat with broth
1 pint chicken broth
1 Tbsp butter
1/2 cup gluten free spaghetti, broken into small pieces
1/3 cup dehydrated mixed vegetables
1 Tbsp dried basil
1 Tbsp dehydrated onion
1 Tbsp dehydrated celery
Salt and pepper to taste


1.  Using the seal on the chicken jar as a strainer, drain the broth into a large pot. 
Add the pint of chicken broth and the butter.  Add all dried vegetables.
Bring liquid to boil, then cover and drop to low simmer for 15 minutes. 

2.  Check the vegetables - if they are plump and rehydrated, then add the chicken chunks and stir gently without breaking up the chicken too much.  Increase heat and watch for high simmer/low boil.

3.  When liquid is hot again, add the spaghetti pieces and stir gently to make sure they do not stick together.  Simmer on medium until spaghetti is tender.  The starch from the spaghetti will thicken the soup to a luscious broth.  Top with fresh or dried green onion bits.

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