Cream of Chicken Noodle Soup (1-Kit version)

Place the following ingredients in a quart freezer bag: 1 lb chicken breast, cooked & cubed 2 - 3 each sliced carrots & celery 3 sliced green onions 1 ½ TBL parsley 4 tsp chicken base (or amount of bullion for 4 cups broth) 2 c water In a separate bag put: 5 – 6 oz. soup noodles (wide egg noodles) In a separate bag put (but cut the butter into the powders so it’s kind of like cornmeal): ¾ c LDS Cannery powdered milk (enough to make 4 c milk) ¼ c butter ¼ c flour In a separate bag put: ½ pkg frozen peas (6 oz) Also include in the “kit”: 1 can cream of chicken soup Freeze the veggie/chicken bag, milk/butter/flour bag, & peas but just put the can of soup and noodles in the cupboard. When ready to serve, defrost the veggie/chicken and put in a big pot with 6 c water and bring to a boil. Add the noodles and cook until noodles & veggies are tender. While noodles are cooking, whisk together the cream of chicken soup, milk/butter/flour bag, and 4 c HOT water. Add it to the pot when the noodles are cooked and get it back to a simmer. Add the peas and let simmer for a couple minutes to let the soup get nice and creamy. **I don’t freeze this soup completely cooked because the noodles tend to get soggy and the creamy/soupy part doesn’t always turn back into the right creamy texture after it’s been frozen and thawed**