My family loves chicken and dumplings. A little modification to a basic recipe combined with some preparation beforehand at home makes this an easy camp meal. This will warm your Scouts up during a cool campout.
This is a fluffy biscuit type dumpling, not the flat noodle type.
Camp Chicken and Dumplings
- Ziploc bags
- Stove or charcoal fire
- Cook pot or Dutch oven with a lid
- Spoon for stirring the pot
- Mixing bowl
- Spoon for mixing
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 3 cans chicken broth (about 6 cups)
- 3 celery stalks
- 6 carrots
- 1 medium onion
- 2 tbsp dried parsley
- ½ tsp pepper
- 2 cups cooked, chopped chicken (thigh meat works really well)
- 3/4 cup milk
- 1/4 cup vegetable oil
Before leaving for camp:
- Mix the flour, baking powder and salt together and seal in the Ziploc bag.
- Peel the carrots and onions.
- Chop the carrots, onions, and celery and seal in a separate Ziploc bag.
- Prepare your charcoal fire if necessary.
- Put the broth in the cook pot.
- Add the vegetables you prepared at home.
- Add the chicken, parsley, and pepper.
- Put the cook pot on the stove or fire and bring the mixture to a simmer, stirring occasionally.
- Simmer for at least 30 minutes.
- Put the dry ingredients you prepared at home in a mixing bowl.
- Add the milk and oil to the dry ingredients and stir until a stiff dough forms.
- Drop the dough by spoonfuls onto the broth mixture. Don’t stir.
- 10. Cover and simmer for 20 minutes. Try not to peek too often!
- 11. Season with salt and pepper if necessary.
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