Posted by: jakinnan | December 17, 2012

Pecan Chicken Noodle Soup

chicken noodle soup 002b


High protein lemony chicken soup.


3 oz ramen
2 t low sodium chicken bouillon
1 t diced dried onion
1 t dried parsley
1⁄4 t true lemon powder
1⁄4 c freeze dried green peas
3 oz can or pouch chicken breast
1⁄4 c finely chopped pecans
2 c water


With canned chicken weight of meal is 9 ounces. Find 3-ounce cans of chicken in 3 packs by Swanson or 3-ounce pouches online.
To save more weight, use 1/4 cup freeze dried chicken instead, packing it with the ramen. Add 1/4 tsp more bouillon and 1/4 cup more water.
The pecans can be left out for a lighter tasting soup. It will have a gentle lemon-chicken flavor, quite nice to soothe tummies. The pecans tend to thicken the soup as well – you will notice your broth disappearing quickly after adding in.
You can use baked ramen (which we did) or Chuka Soba noodles for the ramen.
Based on items used the stats are:
650 calories
33 grams protein


Crumble the ramen and put in a quart freezer bag along with the vegetables and seasonings. Tuck the pecans in a snack size ziptop bag and tuck in with chicken.

One pot method:
Bring the water to a boil. Add in the chicken (with broth) and the ramen bag. Cook for 3 minutes, take off the stove and let sit covered for another 2 minutes.
Stir in the nuts.

FBC method:
Add the chicken (with broth) and just below boiling water to the bag. Stir well, seal tightly and put in a cozy for 5 to 10 minutes.
Stir in the nuts.

Insulated mug method:
Add the chicken (with broth) and boiling water. Stir well, cover tightly and let sit for 5 to 10 minutes.
Stir in the nuts.

For all methods, add salt to taste, if desired.

Courtesy of

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