Posted by: jakinnan | January 9, 2013

Chicken Tuscany Soup

Chicken Tuscany


2 T cooked and dehydrated northern beans
1 T freeze dried chicken
1 T nido full fat dry milk
1 t diced dried carrots
1 t tsp diced dried spinach
1 t diced dried celery
1 t diced dried tomatoes
1 t diced dried onion
1⁄4 t soy sauce powder
1 pn garlic powder
1 c water
1 t lower sodium chicken boullion


Notes from KB:
I used dried vegetables and beans, and soy powder and freeze-dried chicken.

I pre-soaked the soup ingredients for a few hours with 1/4 C unheated water, because the beans and veggies take longer to hydrate and soften than the time the water stays hot. So plan ahead – add the water at breakfast for lunch soup, or in the afternoon for dinner soup.

Note on the bouillon: If you use lower sodium you will want a teaspoon. If you use regular, use 1/2 a tsp (half a cube). When using lower sodium version salt to taste if desired.


In a pint or quart freezer bag pack everything.

Add 1/4 cup cool water and let hydrate a few hours tightly sealed. Add 3/4 cup near boiling water, stir well and seal tightly. Put in a cozy and wait about 10 to 15 minutes before eating.


  1. I dehydrate all my own food and it is wonderful…I love your recipes…we here at Athelas Outdoor Ministry, Inc. take groups of people into the back country and I need to dehydrate and carry large amounts of food. Variety in the back country is essential to the more recipes I find the happier we all are. Thanks for the creative ideas!

    • Thank you for your comment and support. It is such an encouragement to hear of others pursuing this ministry. Hopefully one day, I can join one of your backcountry adventures. God Bless your ministry.

      • That would be awesome…blessings as you continue to serve God in the amazing creation he made just for us!

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