Creamy Chicken Tortellini Soup in a Jar

 Creamy Chicken Tortellini Soup in a Jar

Serves 4

1 c. shelf-stable cheese Tortellini noodles (can be found on the pasta shelf at the grocery store)
¾ c. freeze-dried chicken slices
¼ c. béchamel sauce (white sauce mix)
½ c. freeze-dried sour cream powder
¼ c. flour
1 Tbsp. chicken bouillon
1 tsp.  Chef’s Choice seasoning blend
½ tsp. peppercorn seasoning
½ tsp. dried thyme seasoning
1 tsp. garlic powder
½ c. freeze-dried chopped onion
¾ c. freeze-dried spinach
½ c. freeze-dried mushrooms

Measure all ingredients in the order listed into a wide mouth quart sized mason jar. Place a new oxygen absorption packet in the top of the jar, then put on a new lid and ring and close tightly.  Store away from light to ensure a longer shelf life.

Cooking directions:

Remove oxygen absorption packet.  Dump contents of jar into 6 cups of cold water and bring to a boil.  Simmer for about 15 minutes until tortellini are soft. Sprinkle Parmesan cheese on top if desired, and serve with garlic bread.

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