If you prefer not to use bouillon or soup base, omit it and plan to substitute broth for water in the same amount when you cook the kit. You could freeze homemade broth, can homemade broth or keep shelf-stable store bought broth on hand to finish the meal prep.
Chicken/Turkey Soup Starter
Makes 8 quarts
1/2 cup olive oil
4 lbs. boneless chicken or turkey, white or dark meat or a combination, cubed
6 cups chopped onions
6 cups chopped celery
6 cups chopped carrots
2 cups finely chopped kale
8 bay leaves
5 tbsp + 1 tsp (2 tsp per quart) dry thyme
1 cup chicken soup base or 48 bouillon cubes (2 tbsp per quart, or 6 cubes bouillon per quart)
1 tsp garlic powder
pepper to taste
8 slices lemon
To finish soup as rice soup:
1 1/2 cups white rice per quart (about 5 lbs. for all 8)
To finish soup as noodle soup:
~4 cups egg noodles per quart (about 4 lbs. for all 8)
Clean and sanitize 8 quart jars (or prepare 8 freezer bags).
Lightly brown cubed chicken/turkey in oil in batches (I used a large electric skillet to accommodate the volume in fewer batches).
Divide meat among jars (or freezer bags). Add 3/4 cup onion, celery and carrots to each jar/bag and 1/4 cup kale. Add 1 bay leaf, 1 slice lemon, 2 tsp dry thyme, 1/8 tsp garlic powder, pepper to taste and 2 tbsp soup base or 6 cubes bouillon. Seal bags and freeze; fill jars with hot water leaving 1" headspace.
Place lids and rings and process in a pressure canner for 90 minutes at 15 lbs pressure.
Package measured amounts of rice/noodles ahead of time, if desired, in vacuseal or ziptop bags.
To cook soup, add contents of freezer bag or jar to a large pot. Add 12 cups (3 quarts) water. Bring to a boil. Reduce heat. Add noodles or rice, reduce heat and simmer 10 minutes for noodles or 20 minutes for rice. Pin It
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