Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***INTO BAG #1***
     1/3  cup           dried onions -- (dehydrated)
     1/2  cup           dried carrots -- (dehydrated)
     1/3  cup           dried celery -- (dehydrated)
   8      slices        dried tomatoes -- (dehydrated), cut in
                        -- pieces
   1      cup           regular rice -- (not instant)
                        ***OR***
   1      cup           uncooked pasta elbows or other shapes
                        ***INTO BAG #2***
   2      packages      oxo beef or chicken bouillon
   1      teaspoon      pepper
   1      teaspoon      salt
   1      tablespoon    parsley
   1      teaspoon      old bay seasoning

Preparation:

Add ingredients into each bag respectively. Fold up Bag #2 and tuck it inside Bag #1. (I don't mix these together because I have found that the spice mixture tends to clump up after a while.) Store in a dry place. To Make The Soup: Put the following ingredients into a large pot- 10 cups water 2 boneless chicken breasts (or any other type of chicken you have) Bag #1 Bag #2 Cook over medium-high heat for about 1/2 hour. Remove chicken and cut into pieces. Put chicken back into pot. Then add 1 large tin of tomato juice. Continue cooking for about 20 minutes. (Cooking times vary according to how hungry you are!) My notes: I usually add frozen chicken breasts straight from the freezer. It's not a precise recipe - just add whatever dry ingredients you want to the mixes and whatever other ingredients you want to the soup pot. If you like more or less veggies, just put more or less into the bags. If you like a bit of zippiness to your soup, add a bit of Worcestershire sauce to the soup