Delicious dehydrated soups that combine vegetables to offer you the great classics of French gastronomy in soup form! Knorr&174; chefs have created this Dehydrated Chicken Pot Soup with Small Vegetables that combines tasty ingredients in a practical format. This recipe is cooked with small vegetables including carrot, onion, leek, cabbage and celeriac from sustainable agriculture. It is prepared without flavor enhancers, colorings or preservatives, in compliance with regulations. A tasty soup for 4 and ready in 5 minutes: boil 1 L of water then pour the contents while stirring gently over low heat. All that's left is to enjoy a traditional and comforting soup! Do you know what dehydration is? Dehydration simply consists of removing water from a food. This method of preservation was already used more than 14,000 years ago to preserve herbs, roots or meat. Even today we consume dehydrated ingredients such as coffee, pasta, dry-cured ham or soup. A dehydrated soup is a soup made up of the same raw materials as those of a liquid soup, but once dehydrated, they are reduced to a powder state. The other ingredients constituting the recipe such as spices and herbs are then added. Then, all these elements are carefully mixed and then put into sachets. Carl Heinrich Knorr, founder of the Knorr brand, was one of the first to integrate this process into the manufacture of his soups, more than 175 years ago. In fact, Knorr was born in 1838 from a single passion, that of taste. It all starts with carefully selected ingredients. We do everything we can to ensure that our vegetables are full of flavor. These ingredients are then cooked by a host of passionate chefs. They draw inspiration from their experiences, from their own lives or from the present, but also from interaction with other cultures. At Knorr, we are also convinced that responsible use of agricultural resources contributes to offering you quality soups. This is why we choose vegetables from sustainable agriculture and grown in open fields to prepare our delicious soups. To make good food, you need healthy crops, planted in rich, fertile soil, where a nature-friendly farmer is committed to tending them until they mature.