Chicken and Dumplings Recipe

Shared by Scottpash from Chicago, Illinois

Scottpash's Chicken and Dumplings recipe uses the "Squeeze Bag" method to make the dumplings.

Serves 1

Ingredients:

1 Pouch Chicken or (4 oz. Dehydrated Chicken)
3 Tbsp. Dried Mixed Vegetables
1 tsp Soup Base or 1/2 Chicken Bouillon Cube
1/2 cup Flour
2 Tbsp. Whole Egg Powder
2 Tbsp. Dry Milk Powder
Salt, Pepper, Poultry Seasonings etc. to taste

At Home:

Dumpling Mix: Combine flour, dried egg powder, dried milk powder, salt, pepper and seasonings to taste in a small Ziploc bag.

Soup Mix: Combine dried mixed vegetables, soup base and seasonings in a separate Ziploc bag. If using dehydrated chicken, add it to this bag.

On the Trail:

Add 11/2 cups of water to a pot along with vegetables and soup base mix.
Add chicken from pouch, can or dehydrated chicken.
Bring water to boil.
Add enough water, about 1/4 cup, to dumpling bag to make a thick dough similar to pancake mix by squishing the contents around inside the Ziploc bag.
Cut a small slit in corner of bag and squeeze small amounts of dumpling dough into the boiling liquid.
Allow to boil an additional minute or two.
Cover, remove from heat and let stand for a few minutes.

Additional Suggestions:

Add any vegetables or fresh herbs you like to this chicken and dumplings recipe. I use dehydrated mixed veggies just because they are easy to prepare.

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