Today is another boondocking recipe. I’ve enjoyed creating these recipes – that serve hearty portions. If you are car camping, staying in a cabin in winter, out in an RV, or doing van life, these recipes will fuel you – and serve more appetites.
Chicken Pot Pie Soup
In a quart mason jar or mylar bag:
- 1 cup freeze-dried diced chicken
- 1 cup dried potato slices or cubes
- ½ cup freeze-dried onions, crumbled
- 1/3 cup freeze-dried green peas
- 1/3 cup dehydrated carrot, diced
- 1 packet chicken gravy mix, lower sodium if desired
- 1 Tbsp butter powder
- 1 Tbsp dried parsley
- 1½ tsp dry milk
- ½ tsp ground black pepper
Directions:
Place a canning funnel in a wide-mouth quart mason jar. Add the ingredients as called, lightly tamping the jar to settle the ingredients. For long-term storage, place an oxygen absorber in the jar, and if you want, use a vacuum sealer to pull the air out. Seal the lid tightly for use within a month or so. For traveling where weight matters, use a mylar bag to seal in. (When we travel in our RV, I carry mason jars, as we have less waste.)
To Prepare:
Add 6 cups water and the dry ingredients to a large saucepan. Bring to a boil while stirring well.
Lower heat and simmer gently for 10 minutes or until the ingredients are tender.
Serve with a loaf of crusty bread to dip into it.
Notes:
You can use canned chicken breasts if desired. Add any broth to the water and dry ingredients. I suggest a 10—to 12-ounce can with a pop top for ease of opening.
Serves 4.
~Sarah