Bouillon

Dehydrated food is the key to these recipes. I don't have a garden or a food dehydrator, but if you do you'll have better control over the entire process. I order bulk dehydrated foods, grind them in my bullet blender, and combine to get a bouillon powder to use later in recipes without the MSG, silica, and other toxic fillers found in commercial bouillons. 

I recommend watching these two videos. Both have excellent tips and tricks to get the desired result.

Mary's Nest has an excellent recipe for making chicken bouillon using homemade chicken stock and an oven. She also has a playlist on various types of bouillon. 

The Purposeful Pantry's vegetable stock video is thorough and simple. 

Chicken bouillon:

3 cups dehydrated chicken 

1 cup dehydrated celery

1/2 cup dehydrated carrots

1/4 cup dehydrated bell peppers

1 Tbsp tumeric

4 Tbsp onion powder

3 tsp garlic powder

6 Tbsp nutritional yeast

1 tsp arrowroot powder (to resist clumping and to thicken broth)

Vegetable Bouillon: 

1 cup dehydrated celery

1/2 cup dehydrated carrots

1/4 cup dehydrated bell peppers

1/4 cup dehydrated tomatoes

1 Tbsp tumeric

2 Tbsp onion powder

2 tsp garlic powder

3 Tbsp nutritional yeast

1/2 tsp arrowroot powder (to resist clumping and to thicken broth)

Blend dehydrated vegetables in a bullet or coffee grinder until powdered. Add other powdered ingredients. Spread on a parchment lined cookie sheet. Turn on oven to lowest setting. Come to temp, then turn off oven and put cookie sheet inside for 30 minutes to dry thoroughly. Store in a tightly sealed jar. 

To use: 1 1/2 tsp per 1 cup of water.