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
- Mix the flour, baking powder, and salt in a Ziploc bag.
- Chop the carrots, celery, and onion. Put them in another Ziploc bag.
- Pack the dry ingredients, chopped vegetables, and other ingredients to bring to camp.
Cooking Instructions
- Prepare your fire or stove for cooking.
- Pour the chicken broth into the cook pot.
- Add the chopped vegetables, chicken, parsley, and pepper to the broth.
- Place the pot on the fire or stove. Bring it to a simmer, stirring occasionally.
- Simmer for at least 30 minutes to cook the vegetables and let the flavors mix.
- While the broth is simmering, pour the dry ingredients from the Ziploc bag into a mixing bowl.
- Add the milk and oil to the dry ingredients. Stir until a stiff dough forms.
- Drop spoonfuls of dough onto the simmering broth. Do not stir after adding the dough.
- Cover the pot with a lid. Simmer for 20 minutes. Avoid lifting the lid too often.
- 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/