The DIY Pantry (12 page)

1. In a large bowl, whisk all ingredients until well mixed. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
   
2. To reconstitute, mix 1 cup of soup base with
   ¹
   ⁄
   ₂
   cup of water (or to taste). Bring to a simmer over medium heat; then whisk in 2 tablespoons of heavy cream or
   ¹
   ⁄
   ₄
   cup of milk.
   

On a cool, rainy Saturday, make a triple batch of this and freeze it in portions. Then when you feel a cold coming on or just need some serious comfort food, heating a portion is no more work than opening a can and provides vastly more nutrition. If you’re picky about soggy noodles, keep the dry noodles out of the recipe and just add them when you serve.

1. In a large, heavy-bottomed stockpot, melt the butter over medium heat. Add the onion, carrots, celery, and salt and toss to coat. Sauté just until the onion and celery begin to wilt, 2–3 minutes.
   
2. If using raw chicken, toss the pieces in now and continue to sauté until cooked through, about 5 minutes, stirring frequently.
   
3. Add in the garlic and the thyme and sauté, about 30 seconds.
   
4. Add the chicken stock and bring to a steady simmer; then cover and reduce the heat to medium-low. Cook until the vegetables are fork-tender, about 10 minutes.
   
5. Add the dry soup noodles, peas, and cooked chicken, if using, and simmer uncovered for an additional 5–7 minutes, until noodles are cooked but not soft and the chicken is warmed through.
   
6. Spoon into bowls and top with minced green onions, if desired.
   
7. Store the chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
   

The store-bought powdered dry onion soup mix that comes in a package contains anti-caking agents, preservatives, and other additives, but this homemade onion soup mix features all whole-food ingredients that taste fresh and would also be great on a pot roast or added to the French Onion Chip Dip (see recipe in
Chapter 2
) since it makes a quick addition and adds a ton of flavor to each dish.

1. In a large bowl, whisk all ingredients together until combined.
   
2. Store in an airtight container in a cool, dry place for 6–12 months.
   
3. To use in recipes, use
   ¹
   ⁄
   ₄
   cup in place of one onion soup packet.
   
4. To prepare as soup, stir
   ¹
   ⁄
   ₄
   cup into 1 cup boiling water. Serve immediately.
   

Baked beans are the perfect addition to any barbecue! When they’re slow roasted in a Dutch oven, like they are in this recipe, they’re tender, scrumptious, and bursting with flavor. They also make a delicious and healthy side for any meal since you’ll never have to worry about what other additives may have made it into your beans.