This recipe was in our series “Trails & Cooking” as episode 3.
Chicken Stew And Dumplings
- 1 cup biscuit mix (Bisquick or similar)
- 1 Tbsp dry milk
- 1 tsp dried chives
- 1 tsp dried parsley
- ¼ cup diced dried vegetable mix
- 1 Tbsp diced dried onion
- 1 Tbsp diced dried potatoes
- ½ tsp dried crumbled parsley
- 4 tsp low sodium chicken bouillon
- ¼ tsp dried garlic
- ¼ tsp dried thyme
- 7-ounce pouch chicken
At home:
In a sandwich bag put the biscuit mix, dry milk, chives and first parsley. Mark add “1/3 cup water” and seal tightly. In another sandwich bag pack the dried vegetables, mark the bag “½ cup water”. In a small bag put the herbs and spices. Place with the chicken pouch.
In camp:
Cover the vegetables with the cool water called for and let soak for 10 to 15 minutes.
Add 4 cups water, both the broth and vegetable bags and the chicken with any broth to your pot. Bring to a boil, lower the heat a bit on your stove and keep simmering at a low boil. Taste the broth and salt to taste, if desired.
Meanwhile mix up the biscuit mix in its bag with water called for, push out any air, seal the bag and knead till mixed.
Snip a corner on the bag and start squeezing out dumplings. Let them simmer on the soup, with lid on for 5 minutes or till the dumplings are steamed and done.