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Chicken & Dumplings

This dish requires minimal effort. We like this dish on Day Hikes in cooler weather.

2 packets of Lipton’s Cream of Chicken Cup-O-Soup
1 can of Chunk Chicken*
¼ cup Mixed vegetables*, I like celery, carrots and peas.
1 cup Bisquick
2 cups Water

* – Dehydrate items at home for extended backpack trips.

Put chicken and vegetables in a zip lock, pack everything else separately. Put water in pot, use 25% more than required in making the soup or you will have glue. Add dehydrated chicken and vegetables to cold water and bring to a boil. Simmer until meat and veggies are tender. While the soup is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup is hot, cut off a corner of the bag and squeeze out Bisquick into the pot. Cover and cook for about 10 minutes on low heat.

The size of the corner you cut off the bag will determine the size of your dumplings. If you cut it about 1” big, use short squeezes to have round dumpling shapes. Cut it off smaller and you can get longer type ribbon shaped dumplings.

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What’s Cooking?
How do we know when its done?
We use the smell test.
When it smells done, its done.
When it smells burnt, its burnt
When you can't smell it,
its not done.
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