This recipe makes about 10 cups
Directions:
- Trim as much fat as possible from the chicken breasts.
- Set your crockpot to low heat.
- Add all ingredients to the crockpot, stir to combine, and cover with the lid. Cook on low for 6 hours.
- Using a fork, remove the chicken breasts, shred them into smaller pieces, and return them to the crockpot.
- Let the mixture cook for another 1 to 2 hours, allowing the flavors to blend.
- Let the mixture cool to handle it.
- Ladle it evenly onto parchment-lined trays.
- Use dividers if you want pre-portioned servings. I used 10 portions on a medium tray.
- Pre-freeze.
- Freeze dry (my cycle time was 42 hours)
- Store in jars for short-term use or in mylar bags for long-term storage.
Rehydration:
3 of the 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.
Notes:
This is a low fat way to get a high dose of protein as well as lots of Vitamins C, A & B.
Nutritional Value Per 1 serving
Calories: 100 Protein: 15 g Fat: 2 g Carbohydrates: 5 g Sugar: 3 g Fiber: 1 g
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