Survival Saturday – Chicken Noodle Soup


For all the Why’s and Wherefore’s of Survival Saturday, please visit the Intro Post. Thanks!


After January’s Epic Failure when we attempted Mac-n-Cheese, I decided to try something that required no nuanced cooking with fancy terms like “medium boil”. I’m just a farmboy down from the mountains and I want some victuals that’ll stick to my ribs and that requires zero skill. Us farmboys aren’t known for being 2star Chefs and all you know!  So we chose Chicken Noodle soup from eFoods Gold, something soothing for our souls after a long afternoon of sitting on the couch reading.


Ahhh, the irony. Vegetarian “Chikken” Noodle Soup



Ingredients & Allergens:


Mmm, mmm good. Just like Mama used to make



Nutritional Info:


Salt, Salt, Baby Salt♪



Things Needed:

4 1/2 cups of water – we used 3 1/2 cups as we didn’t want watery soup

1 Package Chicken Noodle Soup



Boil water, stir in contents until thoroughly mixed, simmer (using an electric stove we left it 2 clicks above low heat) for 25 minutes, stirring occasionally.




Pots are legal here in New Hampshire


This was definitely the right consistency for what we wanted in a soup. Relatively thick but not so thick you could use a fork in it.



Saltines, because you can never have enough salt!

I added some saltines to my bowl, as I’m always about adding some bready/salty/thickener to my soups.


This had a potato and pea base, so when we were simmering it it smelled like pea soup. The consistency of the soup part (as opposed to the noodles), with us having reduced the water amount, was about like pea soup as well. Mrs Bookstooge really liked the noodles, as they were small little strips and had cooked well.

Both of us noticed an astringent taste when swallowing this. It wasn’t noticeable when chewing (or whatever you do to soup in your mouth before sending it down the ol’ esophagus) but once you swallowed it, the back of the throat immediately had that bit of bitterness.  It wasn’t strong enough to make us stop eating but we wondered if increasing the water content back to the 4 1/2 cups would dilute it a bit?  Either way, it didn’t make us want to devour the stuff. Yep, definitely “survival food”.

Once again, this was right on par for what we expected for something touted as Survival Food. I have to admit, I was thinking it would something more like a Campbell’s chicken noodle soup concentrate, but with the vegetable base for the soup, that was not the case.


Lessons Learned:

When we try this again, we’ll definitely use the full amount of water to see if it helps with the astringent feeling we both got.

The pea-soup’y base makes adding other food items a bit ticklish for someone as limited as me. I’d have to think pretty hard before trying to garnish this with some italian bread or something. Maybe we’ll try ladling it on some hot buttery garlic bread next time?





–All Survival Saturday Related Posts–

25 thoughts on “Survival Saturday – Chicken Noodle Soup

    1. We couldn’t figure out what was causing the bitterness. Wasn’t sure if it was one of the ingredients or, as you thought, something in the preservatives.
      It was odd how we couldn’t taste it until it hit the back of our throats.


  1. Good grief my friend! I couldn’t eat that, but then again, we are talking about survival food, right? Preparing meals are usually a mood enhancer and the success of an individual dish can up the cook’s morale too and provide joy for the diners. The bill (la douleureuse) is a depressant, when dining out…lol. Preparing food always lifts my mood. Not the supermarket shopping or queue for that distress-inducing hamburger but the simple act of peeling. chopping, cooking veg, prepping meat, or (my particular favourite) hand-making bread. Kneading a piece of dough to feel and watch it transform from a mixture of flour, yeast, salt, and water into something smooth and silky under one’s hands produces a state of Zen-like meditation. And an hour or so later really venting one’s rage on the risen dough as a fist contacts it and deflates it; I regularly imagine that the ball of dough is the face of one of our politicians and I’m doing what I would never get the opportunity of doing for real — punching him in the face hard. Truly satisfying and great for momentary stress relief. I also like to prepare soups, but they’re not as satisfying punching-wise…lmao…

    Liked by 2 people

    1. Yeah, if you went about punching your soups, I suspect you’d have a VERY messy kitchen.

      As you state, this is survival food. This is also a way for us to see which types taste better than others. That way, if I ever do order from the various companies again, I can buy the kind we liked slightly better in bulk and not end up with a bunch of stuff we really hate.

      Also, neither of us are cooks, so we don’t enjoy cooking like you described. For us, it is a necessary chore, like vacuuming, or brushing our teeth. 😀 😀 😀

      Liked by 1 person

      1. Ah! The Mediterranean culture at play here for sure…Every person in my country considers himself or herself a connoisseur cooking-wise. Personally I know a lot of recipes by heart. Cooking is part of us… The art of cooking is not walking into the kitchen and raiding the cupboards and fridge for ingredients and throwing them together, without the aid of a recipe, and coming up with something that does not look good as tastes like shit. They say presentation is everything, but it isn’t. A piece of shit with a bow on it is still a piece of shit.

        When at my baby boy’s birthday party I gave a party for around 50 people at my home. I cooked everything…and what a joy it was. And I’m not talking about rocket science cooking. Give me simple food, beautifully cooked, non some dumb arsed beetroot lollipop that took 48 hours to construct and must be eaten whilst wearing headphones…

        And you’re right. One should try survival food before stocking up the larder… If something were to happen, I’d hate to be cooped up with survival food that I couldn’t eat…I’d be better off being dead…

        Liked by 1 person

        1. Working backwards here…

          yeah, some stuff I’ve seen for survival food I’d rather die than eat. Which is why I’ve only actually bought from 2 different companies. Limit my risk 😀

          50 people? Yeah, I’d rather die than deal with that too. Death by survival food even!

          The funny thing, my mom was in the kitchen when we were growing up and both me and my brother were part of it all. It seems to have stuck with my bro, but slid right off of me.

          Liked by 1 person

  2. Haha! Sorry about the astringent flavor. Maybe I should be stocking up on these until I have an oven?! Although, just looking at the sodium content nearly sent my blood pressure through the roof 😛 I am still trying to learn to eat soup without bread and crackers.. impossible.

    Liked by 1 person

    1. Yeah, the sodium content makes these unsuitable for longterm consumption. But in a stressful situation, you’d be burning through salts pretty quick so it would be a good way to replenish that.

      Eh, you still have to boil water and simmer for X long, so a stove is still looking like a need. Unless you have a firepit inside your house? 😀


    1. Yeah, it cooked up better, but sadly, didn’t taste better. 😦

      I break them up and stir them into the soup. They do go mushy but they blend into the soup base to simply make it thicker. But I do like mushy crackers, so your mileage may vary 😉

      Liked by 1 person

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