Contributed By: Adventures in Freeze Drying: For Beginners
This recipe makes enough to fill 12 medium trays*
- In a large stock pot on your stove add the veggies, Chicken backs and carcasses, and all of the spices and seasonings, add 24 C of Water.
- Bring everything to a boil on the stove top, turn the temperature to low and boil for 4-6 hours.
- Add 4lbs of chicken breasts and continue to cook on low heat for 1 hour.
- Pull all chicken and bones out of the broth, put broth and veggies in the fridge to cool overnight. Put Chicken in the fridge overnight.
- Chop chicken breasts into small pieces, for rehydration purposes smaller is better. You can pull some of the meat off of the chicken bones if you wish.
- Remove as much fat as possible from the top of the Chicken broth and vegetables.
- Add everything back into your stock pot and return to a boil.
- Add noodles and cook until noodles are 98% done. Stopping early will help them to not fall apart when they reconstitute.
- I chose to pour 2 Cups of soup into Quart sized baggies and freeze them laying flat.
- Remove from baggies and place on a lined tray, I placed 2 baggies per tray because of weight limits of the Freeze Dryer.
- Store Appropriately (See Tips and Tricks for storage help)
You can break up the 2 Cup portions and store in a quart sized jar for easy meal for 2, or freeze in 1 C portions and put in a pint jar for easy single serve portions.
My Cycle time was about 46 and ½ hours in a medium freeze dryer. However I added 15 hours of extra cycle time so I wouldn’t have to get up in the middle of the night.
Add boiling hot water, stir, let sit for 5 minutes, check and repeat until you reach desired consistency. I used 2 C of water for each 2 C pre portioned section of soup.
* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.