Step 1

Bring 32 ounces of broth to a boil and then reduce to a soft simmer on medium low heat. It will take 25-30 minutes and as the liquid gets low in the pan, you will want to watch it and stir occasionally to keep it from burning to the bottom of the pan. Reduce until you have a thick sauce.

Step 2

Add the sauce onto a jelly roll tray and let it dry overnight on the meat setting (145-155 degrees) until you are able to pick it up and break it into pieces. You want it brittle.

Step 3

Put the pieces in a spice grinder until they make a powder. If it doesn't break down into a powder but clumps instead, put the pieces back into the dehydrator to dry a bit longer.

Step 4

Add 8 cups of coarsely chopped vegetables to the food processor and pulse into smaller pieces. Add these to the dehydrator on the vegetable setting and let dry completely.

Step 5

Once dry, I tossed this in the food processor and then the spice grinder to break it down into a powder. You want it to be as fine as possible so it dissolves in water.

Step 6

Add 2 tablespoons of the vegetable powder and 1 teaspoon of the chicken powder together with 1 teaspoon of salt and 1/2 teaspoon of garlic powder.

Step 7

For a "chicken" spice packet, add an additional 1 teaspoon of poultry seasoning. For "oriental", add 1 teaspoon dried ginger.

Step 8

To make a cup of broth, add one heaping teaspoon to 8 ounces (1 cup) hot water.

Step 9

Store in an airtight container to retain flavor.