1 1/2 Cups Freeze Dried Chopped Chicken plus 1 Cup water, mix well and set aside.
Place the following ingredients together in a different bowl:
3 Cups Freeze Dried Asparagus (May also use Frozen or Fresh, if so, reduce the 2 Cups water for rehydrating down to 3/4 Cup, and steam the asparagus until tender)
1 Cup Freeze Dried Chopped Onion
1/4 Cup Freeze Dried Celery
1/8 Cup Carrot Dices
Mix well then add 2 Cups water, mix thoroughly and set aside. Remember to reduce water to 3/4 Cup if using steamed fresh or frozen asparagus.
In a separate bowl, place:
1 Cup Freeze Dried Potato Chunks or Dices
Pour 1 3/4 Cups water over potatoes, stir well and set aside.
Allow vegetables and chicken to rehydrate for approximately 10 minutes.
NOTE: If you wish to have chunky asparagus in your soup, set 2 Cups of the Freeze Dried Asparagus aside in one bowl with the other vegetables along with 1 2/3 Cups water, and take the other 1 Cup of the Asparagus and place it in a separate small bowl with 1/3 Cup water and set aside to add to the soup later.
3 tablespoons EVOO
2 tsp dried parsley flakes
1 tsp Garlic Powder
1/2 teaspoon pepper
20 Oz Water
2 tsp Vegetarian Chicken Bouillon
1 teaspoon salt, Optional
2 cups half-and-half, cream
2 Cups Water and 8 Tbsp. Instant Milk Powder
MIX WELL BEFORE ADDING TO SOUP! (this is a little thicker than normal rehydration methods to make it more creamy than the standard recipe)
Shaved Parmesan cheese, optional
After 10 minutes, place the EVOO in a large soup pot and gently heat on medium heat. Add vegetable mix above and sauté. Sprinkle with parsley flakes, garlic powder, and pepper, stir thoroughly to blend flavors. Pour in the 20 Oz Water and add the Vegetarian Chicken Bouillon, mix well. Heat through and allow to cook for 15-20 minutes, until the vegetables are tender. Turn off heat. With a Stick Blender, blend the vegetable mix until creamy. Once pureed, add the chicken, potatoes, and additional rehydrated Asparagus (if desired). Allow to heat through. Taste the broth at this time to see if additional salt will be needed. Add if necessary, then gently pour in the Half and Half or the Milk Mixture, and stir through. Gently heat on low heat until serving temperature. Serve hot with shaved parmesan cheese or Freeze Dried Shredded Parmesan, if desired. Goes great with a loaf of fresh bread or Gluten free rolls!!!
1 Cup Instant Black Beans plus 3 Cups water, Bring water to a boil, add beans, cover and allow to cook for 15-20 minutes.
1 Cup Freeze Dried Ground Beef (Hamburger) plus 1/2 Cup warm water
Add your Favorite Taco Seasoning or for a quick meal, just add a jar of salsa to the meat.
Additional ideas: 1/2 Cup Corn, rehydrated; chopped onion, chili peppers, or jalapeños
Mix above ingredients together well in a large bowl and allow to set while you mix up your cornbread recipe:
2 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 tsp Salt
2 cups milk, butter milk, or kefir
1⁄4 cup butter, melted, or olive oil
Preheat oven to 425 degrees F. Grease muffin tin, or use muffin papers.
Mix dry ingredients together in a large bowl. Add milk, eggs, and melted butter. Mix thoroughly. Fill each muffin cup 1/3 full with batter. Scoop about 1-2 Tbsp of taco filling into each batter filled cup, pushing filling down just a little into the batter. Top with about 1 Tbsp more of cornbread batter, then top each with shredded cheese, if desired. Place in the oven and bake at 425 for 15-20 minutes or until filling is hot and cornbread is cook through. Remove from oven and allow to set for 5 minutes before serving. Serve hot with salad, sour cream, or salsas.
Need a flavor change? In the mood for something simple, and filling? How about a nice hot-from-the-oven Chicken and Rice Casserole with a creamy sauce. This one would go great paired with a fresh salad from your Survival Vegetable garden, or some hot steamy vegetables on the side. Not in the mood to worry about cooking up the veggies? Rehydrate some THRIVE Freeze dried broccoli, cauliflower, or your other favorite vegetable and toss it right into the meal for a simple-to-serve all-in-one meal.
Chicken and Rice Casserole
1 whole onion, chopped, 3/4 Cup Freeze Dried Chopped Onion plus the water to rehydrate
1/4 Cup oil or butter, I use olive oil
1/4 Cup Flour - Gluten-Free Flour works great.
2 Cups Chicken Broth - 2 Cups water plus 2 tsp Chicken Bouillon
Sautee onion in butter or oil, remove from heat and mix in flour; mix well. Add 2 Cups broth and whisk thoroughly. Replace on burner and on medium heat, cook til thickened. Remove from heat. NOTE: May also use Judi’s Creamy Chicken Soup Mix Recipe - my jar happens to be GLUTEN FREE.
1 1/2 Cups Instant Rice plus 1 1/2 Cups water
1 1/2 Cups Freeze Dried Chicken plus 3/4 Cups water
Salt and Pepper to taste
Preheat oven to 350 degrees F. Prepare baking dish by lightly greasing the bottom and sides. A 9 inch square works nicely for this recipe. You can also use a round casserole or pie plate if you prefer.
Rehydrate the Freeze Dried Chopped Chicken, set aside. Cook the rice til done, then add the rehydrated chicken, mix in the creamy soup mix. Mix well. Pour into prepared baking dish. If desired, sprinkle with shredded cheese. Cook in 350F oven for about 20-30 minutes until heated through. Remove from oven. Allow to set five minutes before serving.
Dress it up a little with some of your favorite re-hydrated Freeze Dried Shredded cheese 5 minutes before baking is finished to melt the cheese thoroughly.
For more variety, add vegetables to the mixture before baking. Broccoli, Cauliflower, asparagus, or spinach would go nicely.
Also is delicious topped with crushed crackers or potato chips. Sprinkle on top five minutes before cooking is finished, and serve.
Judi has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.