Equipment and Materials

• Ziploc bags (2)
• Stove or charcoal fire
• Cook pot or Dutch oven with a lid
• Spoon for stirring
• Mixing bowl
• Spoon for mixing

Ingredients

• 2 cups flour
• 4 tsp baking powder
• 1 tsp salt
• 3 cans chicken broth (about 6 cups)
• 3 celery stalks, chopped
• 6 carrots, chopped
• 1 medium onion, chopped
• 2 tbsp dried parsley
• ½ tsp pepper
• 2 cups cooked, chopped chicken (thigh meat works well)
• ¾ cup milk
• ¼ cup vegetable oil

Instructions

Before Camp Setup

1. Mix the flour, baking powder, and salt in a Ziploc bag.
2. Chop the carrots, celery, and onion. Put them in another Ziploc bag.
3. Pack the dry ingredients, chopped vegetables, and other ingredients to bring to camp.

Cooking Instructions

1. Prepare your fire or stove for cooking.
2. Pour the chicken broth into the cook pot.
3. Add the chopped vegetables, chicken, parsley, and pepper to the broth.
4. Place the pot on the fire or stove. Bring it to a simmer, stirring occasionally.
5. Simmer for at least 30 minutes to cook the vegetables and let the flavors mix.
6. While the broth is simmering, pour the dry ingredients from the Ziploc bag into a mixing bowl.
7. Add the milk and oil to the dry ingredients. Stir until a stiff dough forms.
8. Drop spoonfuls of dough onto the simmering broth. Do not stir after adding the dough.
9. Cover the pot with a lid. Simmer for 20 minutes. Avoid lifting the lid too often.
10. Serve hot. Add extra salt and pepper if needed.

Notes and Variations

• Safety Tip: Keep an eye on the fire or stove at all times. Always supervise younger Scouts while cooking.
• Vegetarian Option: Replace chicken with mushrooms or tofu and use vegetable broth.
• Add More Flavor: Try adding garlic powder, thyme, or rosemary to the broth.
• Cooking Tip: If the fire gets too hot, the dumplings may burn. Adjust the heat as needed.

For more information, see https://scoutermom.com/1253/camp-chicken-and-dumplings-recipe/