Recipe by Sarah Kirkconnell. www.trailcooking.com
About 2-3 servings
PREP TIME / COOK TIME
5 minutes / 30 minutes
- For the biscuits:
- 1 cup biscuit mix
- 1 tbsp dry milk
- 1 tsp dried chives
- 1 tsp dried parsley
- For the broth:
- 3/4 cup freeze-dried vegetable mix
- 1 tbsp diced dried onion flakes
- 1 tbsp diced instant hashbrowns
- 1 7-ounce pouch of chicken
- 4 tsp low-sodium chicken bouillon
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp diced dried garlic
- 1/4 tsp black pepper
- Salt to taste
Cover the freeze-dried vegetables with cold water and let soak for 5 minutes in a 2 liter pot.
Add 4 cups water, the broth ingredients, and chicken to a pot. Bring to a boil, taste the broth, and salt to taste. Lower the heat and keep simmering at a low boil.
Meanwhile, mix up the biscuit mix in a bag. Add 1/3 cup water, push out any air, seal the bag and knead until mixed. Snip a corner of the bag and start squeezing out dumplings.
Let them simmer on the soup with the lid on, for 5 minutes or until the dumplings are steamed and done (poke a spoon in one to check for being doughy!), lowering the flame as needed to prevent boil-overs.