Choose your container size. For 4 servings, use a quart jar. For 1–2 servings, use a pint jar. Make sure the container is completely dry and clean.

Measure the noodles. Add 1 to 1 1/2 cups of fine egg noodles for a quart jar (about 4 servings). For a pint jar, use 1/2 to 3/4 cup. Thin noodles cook quickly and rehydrate best.

Add the soup base. Stir together 4 teaspoons low-sodium chicken bouillon powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon turmeric. Pour this into the jar so it settles toward the bottom for even flavor distribution.

Layer the vegetables. Add 1/2 cup dehydrated carrots, 1/3 cup dehydrated celery, 1/4 cup dehydrated onion, and 1/4 cup dehydrated peas. If you have mixed dehydrated veg, use about 1 1/3 cups total for a quart jar.

Add herbs and optional brightness. Sprinkle in 2 teaspoons dried parsley, 1/2 teaspoon dried thyme, and a small pinch of crushed rosemary. For a fresh finish later, include 1/4 teaspoon lemon pepper or a tiny pinch of citric acid.

Include the chicken (optional). Add 1/2 to 3/4 cup freeze-dried chicken to the jar. If using canned chicken later, skip this step and plan to add the drained chicken when cooking.

Seal and label. Close the jar tightly. Label it with: “Add 6 cups water (for quart jar). Simmer 10–12 minutes. Optional: add 1 can (10–12 oz) chicken.” Adjust water to 3 cups for a pint jar.

To cook the soup. Bring the indicated amount of water to a boil in a pot. Add the entire jar’s contents. Toss in a bay leaf if you like. Stir, reduce to a lively simmer, and cook 8–12 minutes until noodles are tender and veggies are soft. Add canned chicken in the last 3–4 minutes, if using. Taste and adjust salt or pepper.

Finish and serve. Remove the bay leaf. For extra comfort, stir in a small knob of butter or a splash of olive oil. Add a squeeze of lemon or a pinch of fresh parsley if you have it. Serve hot.