Whether it’s a summer day or a hibernating winter one, I still enjoy this quick soup because it tastes so yummy and satisfies. It’s even more memorable when I am trying to ward off an oncoming cold. I call this Chicken Little Soup because I don’t use the traditional big noodles for this one, rather I use either Acini de Pepe or Orzo instead. Either way, it’s easy and tasty. In a pressure cooker all of the cooking is over in about 5 minutes once you bring it to a boil and set the pressure lid on it. Plus you can use all your yummy freeze-dried ingredients from your preparedness pantry!

Chicken Little Soup

1/3 cup of freeze dried onions (or dehydrated)

1/3 cup of freeze dried celery  (or dehydrated)

1 tablespoon of minced garlic

¼ cup of butter or 2 tablespoons of coconut oil

½ cup of freeze-dried carrots (or dehydrated)

¼ cup of freeze-dried peas (or dehydrated)

2-3 cups of canned/bottled shredded or chunk chicken

2 teaspoons of Shirley J Chicken Bouillon

1 teaspoon of black pepper

1 teaspoon of parsley

12 cups of water

1 cup of Acini de Pepe pasta

In a large pot, sauté the onions, celery, and garlic in the butter until toasty brown.

Add all other ingredients except the pasta and stir well. Bring to a boil.

Add the pasta and cook at a simmer for 7 to 11 minutes, until the pasta is tender, stirring occasionally.


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Andra · June 18, 2010 at 10:15 pm

Do you rehydrate the onions and celery prior to sauteing?

    Kellene · June 19, 2010 at 6:06 pm

    Nope, just follow the directions and they will all reconstitute just fine.

mcds · June 18, 2010 at 11:33 pm

If you are cooking this in the pressure cooker, does the Acine de Pepe/orzo go into the pot before cooking? (thus, all cook for the 5 min once at pressure?)

    Kellene · June 19, 2010 at 6:06 pm

    Yes. That’s correct!

Lynn · June 19, 2010 at 12:50 am

My question is the same as mcds! I love my pressure cooker and if you have any more recipes for it, I would love them. I am just a baby at it.

Randy · June 19, 2010 at 9:49 am

Another wonderful recipe Kellene! Please keep them coming.

Lynn · October 3, 2012 at 7:30 pm

Can we can this once its made? or do you have recipes that can be made then canned?

    Kellene Bishop · October 3, 2012 at 8:35 pm

    I’ve not branched out into canning anything other than single items because I want to have all kinds of possibilities. however, a blogger by the name of Canning Grandma is fabulous. She’s got more recipes than you can shake a stick at. You’ll be in canning heaven.

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