Chicken, Spinach, and Rice Soup

This recipe makes approximately 8 cups of soup

Directions:

1. Add oil to a 6 quart pot, heat over medium heat. Add carrots, onion, and garlic and sauté until the carrots are tender, 4-5 minutes. 
2. Stir in the orzo, chicken, and broth, and bring to a boil. 
3. Reduce heat and simmer uncovered for 5 minutes. 
4. Stir in peas, spinach, and dill, and return to a boil. 
5. Reduce heat and simmer uncovered until the orzo is tender (about 3-4 minutes)
6. Stir in lemon juice. 
7. Add ground pepper to taste if desired. 
8. Let the soup cool. 
9. Add the cooled soup to trays, and add dividers in the 10 portion configuration. 
10. Freeze until frozen solid. 
11. Freeze Dry (My cycle time was 38 hours) 

Rehydration:

Add ⅙ of the soup into a bowl. Add 1 - 1 ¼ cups of hot water, stir and let sit covered for 5-10 minutes until fully rehydrated and heated through. (the portions can be used to easily make a total of 6 servings)

Notes:

The serving size is 1 ⅓ cups of soup. Using chicken broth to rehydrate this soup will give a more robust flavor, if taking this backpacking try adding a tsp of chicken broth powder to the packaging and rehydrating with water.

Nutritional Value Per 1 serving

Calories: 198   Protein: 18 g   Fat: 6 g   Carbohydrates: 20 g   Sugar: 4 g   Fiber: 5 g

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