Chicken and Mushroom Soup


3 C Chicken Breast diced

1 C Chicken Broth

2 C Hot Water

1 can diced Italian Tomatoes

2 Red Bell Peppers, sliced

1 Red Onion, diced

¾ C Mushrooms, washed, dried, and sliced

4 cloves Garlic minced

1 tsp Oregano

1 tsp ground Cumin

Salt and Pepper to taste

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Chicken and Mushroom Soup

Mar 01, 2023Brenda Brink

This recipe will low fill 2 medium trays*


  1. Remove as much fat from the chicken breasts as you can.
  2. Preheat your crockpot on low. 
  3. Add all ingredients to the crockpot, cover with lid, and cook for 6 hours.
  4. Using a fork, remove the chicken and break apart, add back to the crockpot.
  5. Continue cooking for another 1-2 hours.
  6. Let cool, then ladle and spread evenly across parchment lined trays. Use dividers to pre-portion if desired. Cover with a lid and freeze until frozen solid. 
  7. Remove lids and freeze dry
  8. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

42 hours


(3 - 1/10 portions is 1 serving of soup)

Bring 1 ½ C water to a boil, start by adding 1 C of the boiling water to 1 serving of soup, stir, cover and let stand for 2-3 minutes. Check for consistency and tenderness of the chicken, add more water if desired, stir and let stand for another 2-3 minutes.



* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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