This recipe can be prepped FBC or one pot method for a quick meal.
On the topic of the noodles, you will need either freeze-dried or dehydrated precooked noodles. We do both for our ‘hiker’s pantry’, to have on hand. I actually keep them on hand for when I make soup at home, as all you have to do is drop the noodles into the simmering broth for a quick dinner on cold nights. Dehydrated noodles will take a few minutes longer to rehydrate than freeze-dried, but the key is you have options to use in the recipe. There isn’t a source to buy freeze-dried pasta online that I know of, but it’s so easy to do if you have a machine or know someone who has one. I put a link in the recipe to the page where I talk about how to do both methods.
Chicken Gravy Noodles
Pack in a quart freezer or sandwich bag:
- 1 cup freeze-dried or dehydrated noodles
- ½ cup freeze-dried diced chicken
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried mozzarella
- 2 Tbsp freeze-dried tomato dices
- 1 Tbsp dried diced onion
- 2 Tbsp lower sodium chicken gravy mix
- 1 Tbsp or 1 packet olive oil
Place freezer bag in a FBC Cozy or similar. Add in the oil and 1½ cups boiled water. Stir well and seal tightly. Let sit for 15 minutes.
Stir and eat.
One Pot Method:
Add 1½ cups water and the oil to a small pot (1.3 to 1.5 liters), bring to a boil. Add in the dry ingredients, stirring well. Cover tightly and turn off the stove.
In cooler temperatures pr at altitude use a pot cozy to retain heat.
Stir and eat.
You can use cheese sticks instead of the freeze-dried mozzarella. Use 2, dice them up and add in at the end. Cheese sticks carry pretty well for 2 days or so on the trail as long as it isn’t super hot outside.
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