Mushroom and Rotisserie Chicken Soup

This recipe makes about 8 cups of soup

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until onion is translucent, about 3–4 minutes.
2. Add mushrooms, carrots, and celery. Cook, stirring occasionally, until slightly softened, about 5–7 minutes.
3. Sprinkle in flour and stir to coat. Slowly add chicken broth, stirring constantly. Bring to a boil.
4. Reduce to a simmer. Add chicken, thyme, rosemary, salt, and pepper. Simmer for 15–20 minutes.
5. Stir in milk and heat through without boiling. Adjust seasoning if needed.
6. Let cool
7. Pour onto trays, and then add dividers in the ten portion configuration. (You may want to do this in the freezer, or be careful to not overfill your trays.)
8. Freeze until frozen solid (24-48 hours)
9. Freeze Dry (My cycle time was 38 hours)
   

Rehydration:

Place 5 sections of the soup into a bowl, jar, or keep in a mylar bag, add 1 1/4 cups of hot water (or 1 cup broth and 1/4 cup milk for more flavor) to the dry mix. Stir, cover, and let sit for 5–10 minutes, then heat gently if needed. 

Notes:

1 serving is about 2 cups of soup, if this recipe is divided evenly on to two trays, 5 portions will = 1 serving

You can add broth powder to the freeze dried soup for flavor enhancement, or rehydrate with 1 cup of broth and ¼ cup milk for a creamier soup.

Nutritional Value Per 1 serving

Calories: 275   Protein: 20 g   Fat: 13 g   Carbohydrates: 20 g   Sugar: 6 g   Fiber: 3 g

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