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This recipe was created, at the request of Medidating, who is looking for more soups for winter time. This recipe is meant to replicate the taste and texture of the Lipton Cup of Noodle soup (chicken flavor) that I loved as a kid…. Anyone else remember those packets??
You’ll need to start this recipe the night before in order to dehydrate the soup ingredients, particularly the noodles. This is absolutely essential in order for the recipe to work.
Spices, which do not contain enzymes and whose health properties increase substantially when ground or processed, should be treated like food supplements or medicines. I recommend using the spices I list rather than trying to use ‘really raw’ spices like tumeric– if you must, please reduce the amount considerably.
Enjoy!
1 zuchinni, spiralized, preferably yellow zuchinni, (I like to peel this)
6 baby carrots, sliced paper thin
1 stalk celery, sliced paper thin
3 tablespoon onion, minced very
fine
4 cup water
1 teaspoon ground tumeric
1 teaspoon sea salt
1 bay leaf
.125 teaspoon garlic powder, (there are several
raw brands available - you can also grind dehydrated garlic)
½ teaspoon black or white pepper, I prefer white (black looks like dirt)
1 teaspoon parsley, chopped extra fine
Roughly cut the spiralized noodles (I run the pile through with a knife in several directions).
On your teflex sheet, lay the spiralized noodles down (you want these to be linguini thickness, since they shrink considerably when dehydrated).
Layer on the carrots and celery. You want to make these as thin as possible – so that you can see through them. You can also freeze these first. Freezing will help break down the cell walls and produces a more tender soup veggie. I don’t – I just slice them ultra thin.
Sprinkle the onion over the top and dehydrate at 105 degrees for at least 12 hours, or until very crisp.
The next day over very low heat, gently heat the water, turmeric, salt, bay leaf, pepper, and parsley in a small saucepan. Allow to steep for 5 minutes or so, to allow the flavors to blend.
Add the dehydrated veggies – you can crumble them into the pan – and allow to steep until the ‘noodles’ are soft, and the veggies have rehydrated. This is according to preference, but I let the soup steep for about 5-10 minutes. The longer the soup sits, the softer the noodles will get.
Serve or pour into a thermos and take with you!
